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.