Rosemary – Onion Mac and Cheese is savory, sweet, and a tad smoky, a dish of perfect indulgence. And, it can be made ahead, so it is perfect for the upcoming holidays.
Rosemary – Onion Mac and Cheese recipe is from THE MODERN HIPPIE TABLE: More Than 60 Recipes for Eating Simply and Living Beautifully by Lauren Thomas.
If I were to write a cookbook, it would read exactly like this one. I love Lauren’s philosophy on sophisticated – yet casual entertaining through creating beautiful dining experiences with friends and family.
So what exactly is a modern hippie? For Lauren, it describes old meeting new, simple meeting sophisticated, and fancy meeting fun. It’s an atmosphere with whimsically elegant tables showcasing uncomplicated traditional foods enhanced with fresh twists. It’s a way to slow down and create a sanctuary at home, using food and conversation to bring people together at the table and create family bonds and lifetime friendships.
In THE MODERN HIPPIE TABLE, each of Lauren’s 60 recipes come together quickly using fresh and high-quality prepared ingredients. Cooking is a passion for Lauren, but creating an atmosphere where people feel special, important, and comfortable is what really matters to her.
Lauren shows you how to create gorgeous, do-able decorating ideas for the tabletop, including the unique use of flowers, linens, and surfaces to set the scene quickly and economically. With an array of menus to help plan any meal, big or small, this lifestyle cookbook encourages everyone to find joy in the art of cooking and entertaining. So relax, Lauren has your next themed menu from decor to dessert covered.
Today’s Recipe: Rosemary – Onion Mac and Cheese
We all love to adapt recipes according to what we have on hand or are willing to do. Here are two things that I think are essential to the deliciousness of this recipe.
Sauté the onions low and slow but don’t over cook.
Rosemary - Onion Mac and Cheese
This savory, sweet and a tad smoky mac and cheese is a delicious twist to this comfort food classic.
- 12 ounces large elbow macaroni pasta
- 1 cup crumbled cornbread
- 1 cup shredded Gruyere cheese divided
- 2 tablespoons unsalted butter melted, plus 5 tablespoons unsalted butter, divided
- 3 teaspoons salt divided
- 1½ teaspoons chopped fresh rosemary divided
- 2 garlic cloves minced
- 1 large red onion thinly sliced
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 3 tablespoons all-purpose flour
- 2½ cups milk or plant-based milk
- 3 cups shredded Cheddar cheese
- 1½ cups shredded Parmesan cheese
- 1 teaspoon dry mustard
- 1 teaspoon black pepper
- ¼, teaspoon smoked paprika
Preheat the oven to 425°F.
Bring a 4-quart pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, 6 to 8 minutes. Drain and rinse. Set aside.
In a small bowl, combine the cornbread crumbles, ½ cup of the Gruyere, the 2 tablespoons of melted butter,½ teaspoon of the salt, and I teaspoon of the rosemary.
In a 12-inch cast-iron skillet, heat 2 tablespoons of butter over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the onion and cook, stirring occasionally, until soft, 6 to 8 minutes.
Add the vinegar, honey, and remaining ½ teaspoon of rosemary and cook, stirring, until the liquid is absorbed, about 2 minutes. Transfer the onion mixture to a bowl and set aside. Carefully wipe the skillet clean with a paper towel.
Melt the remaining 3 tablespoons of butter in the skillet over medium heat. Add the flour and cook, stirring constantly with a whisk, until golden and bubbly, about 2 minutes. Increase the heat to medium-high. Gradually add the milk, whisking frequently until thickened, about 5 minutes. Remove the skillet from the heat and gradually stir in the Cheddar, Parmesan, and remaining ½ cup of Gruyere. Stir in the dry mustard, pepper, smoked paprika, and remaining 2 ½ teaspoons of salt. The sauce will be thick. Add the cooked pasta and onion mixture and stir until well mixed. Smooth into an even layer in the skillet. Top with the cornbread mixture.
Bake for about 10 minutes, or until the topping is golden brown. Serve immediately.
Lauren recommends making the dish ahead of time and finishing it off in the oven just before you are ready to serve.