French Onion Mac & Cheese

Unique and delicious - this macaroni and cheese recipe features brandy-infused Distilled French Onion and onion jam, the culinary equivalent of Sonny & Cher!

INGREDIENTS

Nonstick cooking spray

3 tablespoons butter

1/2 cup onion jam

1 thyme sprig

1/2 teaspoon pepper

1 teaspoon Distilled French Onion

3 tablespoons beef stock

8 ounces small shells

1 tablespoon sherry vinegar (or substitute red wine or white wine vinegar)

2 tablespoons all-purpose flour

2 cups whole milk

8 ounces grated Gruyère

6 ounces grated white Cheddar

8 ½-inch slices of baguette

Fresh thyme leaves, for garnish

INSTRUCTIONS

1. Apply a thin layer of nonstick cooking spray to a loaf pan. Cook pasta shells in boiling salted water 2 minutes shy of recommended cooking time; set aside.

2. Preheat oven to 450F.

3. In a medium pan, melt 2 tablespoons butter over medium-high heat. Add the onion jam, thyme sprig, pepper, Distilled French Onion and beef stock. Cook, stirring often, until beef stock is evaporated, about 3 minutes.

4. Deglaze pan with the vinegar, about 30 seconds, scraping up anything that may be sticking to the bottom. Add remaining tablespoon of butter. When melted, sprinkle the flour in an even layer over the onions and cook, stirring constantly, for 1 minute.

5. Slowly whisk in the milk and bring to a simmer, continuing to whisk as the sauce thickens.

6. Reserve 1 cup of the Gruyère; set aside. Add the remaining Gruyère and all the white cheddar to the sauce stir until melted.

7. Transfer sauce to a large bowl and add the cooked pasta to combine.

8. Transfer mixture to the prepared loaf pan and top with the baguette slices. Sprinkle the bread with the reserved cup of Gruyère. Place the pan on a sheet pan and bake until bubbly, 15 to 20 minutes, watching carefully to ensure the bread doesn’t burn.

9. If desired, change oven setting to broil and brown the cheese for 30 seconds to 1 minute. Garnish with fresh thyme leaves.

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French Onion Mac & Cheese

Yield: 4

Author: Dink Cuisine

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Unique and delicious - this macaroni and cheese recipe features brandy-infused Distilled French Onion and onion jam, the culinary equivalent of Sonny & Cher!

Ingredients

• Nonstick cooking spray
• 3 tablespoons butter
• 1/2 cup onion jam
• 1 thyme sprig
• 1/2 teaspoon pepper
• 1 teaspoon Distilled French Onion
• 3 tablespoons beef stock
• 8 ounces small shells
• 1 tablespoon sherry vinegar (or substitute red wine or white wine vinegar)
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 8 ounces grated Gruyère
• 6 ounces grated white Cheddar
• 8 ½-inch slices of baguette
• Fresh thyme leaves, for garnish

Instructions

1. Apply a thin layer of nonstick cooking spray to a loaf pan. Cook pasta shells in boiling salted water 2 minutes shy of recommended cooking time; set aside.
2. Preheat oven to 450F.
3. In a medium pan, melt 2 tablespoons butter over medium-high heat. Add the onion jam, thyme sprig, pepper, Distilled French Onion and beef stock. Cook, stirring often, until beef stock is evaporated, about 3 minutes.
4. Deglaze pan with the vinegar, about 30 seconds, scraping up anything that may be sticking to the bottom. Add remaining tablespoon of butter. When melted, sprinkle the flour in an even layer over the onions and cook, stirring constantly, for 1 minute.
5. Slowly whisk in the milk and bring to a simmer, continuing to whisk as the sauce thickens.
6. Reserve 1 cup of the Gruyère; set aside. Add the remaining Gruyère and all the white cheddar to the sauce stir until melted.
7. Transfer sauce to a large bowl and add the cooked pasta to combine.
8. Transfer mixture to the prepared loaf pan and top with the baguette slices. Sprinkle the bread with the reserved cup of Gruyère. Place the pan on a sheet pan and bake until bubbly, 15 to 20 minutes, watching carefully to ensure the bread doesn’t burn.
9. If desired, change oven setting to broil and brown the cheese for 30 seconds to 1 minute. Garnish with fresh thyme leaves.