Orechiette Mac & Cheese with Caramelized Onions
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • ½ large onion, sliced thin
  • 3 Tbs butter
  • 1 tsp sugar
  • 1 tsp thyme
  • Dash of salt
  • 1lb dried orechiette pasta
  • 4 Tbs butter
  • 3 Tbs flour
  • 2 c milk
  • ¾ c grated parmesan
  • 1 handful shredded mozzarella cheese
  • 1 tsp dried thyme
  • ¾ tsp salt
  • ½ tsp black pepper
  • Pinch of ground nutmeg
Instructions
  1. In a large saute pan, melt the butter on low. Once melted, add in the onions and coat with the butter. Sprinkle in the sugar, thyme and salt and stir low and slow for about 30 minutes. Add a pinch more butter if needed to make sure the onions are caramelizing. They will smell sweet and begin to turn a golden color and shrink once they are caramelized. Set aside.
  2. Bring a large pot of water to a boil and salt the water for the orechiette. Once cooked drain the pasta and set aside.
  3. Meanwhile, in a large sauce pan add the butter and flour and cook on medium heat. Stir constantly until the flour absorbs the butter and turns a light golden color, this should take 2-3 minutes.
  4. Lower the heat to medium low and slowly whisk in about ½ c of milk at a time, stirring to make sure there are no lumps. Once the milk is incorporated, add more milk whisking constantly until all of it has been added. Keep in mind that the mixture will thicken up as you add the milk so it is important to keep stirring to keep the sauce silky and smooth.
  5. Toss in the parmesan and mozzarella cheese, stirring lightly to melt it into the sauce. Add the thyme, salt, pepper and a pinch of nutmeg.
  6. Coat the pasta with the cheese sauce and stir in half of the caramelized onions. Serve immediately and garnish with more onions and a pinch of thyme.
Recipe by Keys to the Cucina at http://keystothecucina.com/2015/02/10/orechiette-mac-cheese-with-caramelized-onions/