Thursday, July 8, 2010

Caramelized Onion Macaroni and Cheese

Oh, man.  This is so good--so good, in fact, that Bizzuck deemed it Thanksgiving-worthy, and that's really saying something.  Sixteen ounces of white cheddar cheese?  Yes, please. 

I love caramelized onions, too, but they almost got lost in all of the cheesy goodness (and so much eggs and milk at the end--it all tasted incredible, but I wonder if it would be okay still to cut some of that out).  Those would probably be my only complaints.  

Oh, wait--I gained three pounds, too.   

The Ritz cracker crumbs add such a good crunch, and I cannot tell you adequately what the pecan topping does to this.  You want your first bite to have a few chopped pecans.  Believe me: you want it.  Once again, Southern Living knows what it's doing.  Forget seconds; we were going back for thirds. 

Caramelized Onion Macaroni and Cheese

1 (8oz) package uncooked elbow macaroni
2 Tbsp butter
2 large onions, hlaved and thinly sliced
1 tsp sugar
1 (16oz) block white Cheddar cheese, shredded
1 cup shredded Parmesan cheese
1 sleeve Ritz crackersk, finely crushed
6 large eggs
4 cups milk
1 tsp salt
1/2 tsp pepper
2 Tbsp butter, melted
1/2 cup chopped pecans

Cook macaroni according to package directions and set aside.  Melt 2 tablespoons of butter in a large skillet over medium-high heat.  Add sliced onions and sugar.  Cook, stirring often, for 15-20 minutes or until onions are caramel-colored. 

Layer half of the cooked macaroni, half of the onions, half of the cheeses, and half of the cracker crumbs in a lightly greased 13x9-inch baking dish.  Layer with remaining macaroni, onions, and cheeses.  Whisk together eggs, milk, salt and pepper; pour over macaroni.  Stir together remaining cracker crubs, 2 tablespoons of melted butter, and pecans.  Sprinkle evenly over macaroni.

Bake at 350 for one hour or until browned and set.  Let stand at least 10 minutes before serving. 

No comments:

Post a Comment