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.