Macaroni and Cheese with Caramelized Onions

These are my favorite foods: bread, potatoes, cheese, pasta, onions, mushrooms, and garlic. You’re going to see all of this in the next couple weeks. When I cook for myself I only eat the above! Sauteed mushrooms and onions with muenster cheese on bread, bruschetta, anything with potatoes… Every day.

This is one of my favorite comfort-food-goes-gourmet recipes. The blue cheese really kicks the macaroni up a notch, and the caramelized onions are a pleasant surprise with every bite. It is very rich, though–I can only handle very small bites!

Macaroni and Cheese with Caramelized Onions from the Better Homes and Gardens New Cookbook

4 strips bacon
1 large sweet onion, halevd and thinly sliced (I can never seem to find these so just sauté the onion with a few Tbs of sugar)
1 ½ cups dried elbow macaroni (6 oz.)
2 cups shredded mozzarella cheese (8 oz.)
4 oz. processed Gruyer cheese, shredded or blue cheese, crumbled (I always use blue)
1 cup half-and-half or light cream
1/8 tsp black pepper

In a large skillet cook bacon over medium high heat until crisp. Drain bacon on paper towels; crumble. Reserve drippings in skillet.

Cook onion in reserved bacon drippings over medium heat for 5 to 8 minutes or until tender and golden brown. Again, I just use regular onions and throw in a few Tbs of sugar while sauteing.

In a large saucepan cook macaroni according to package directions. Drain and return to saucepan. Stir in crumbled bacon, onion, 1 ½ cups of mozzarella cheese, the Gruyer or blue cheese, half-and-half, and black pepper. Tos gently and spoon into 1 ½ quart casserole.

Bake uncovered in 350F oven for 20 minutes. stir gently. Top with the remaining mozzarella cheese. Bake about 10 minutes more or until top of casserole is brown and bubbly. Let sit 10 minutes before serving.