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Rosemary - Onion Mac and Cheese

This savory, sweet and a tad smoky mac and cheese is a delicious twist to this comfort food classic.

Servings 8
Author Lauren Thomas

Ingredients

  • 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

Instructions

  1. Preheat the oven to 425°F.
  2. 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.
  3. 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.
  4. 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.

  5. 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.

  6. 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.
  7. Bake for about 10 minutes, or until the topping is golden brown. Serve immediately.

Recipe Notes

Lauren recommends making the dish ahead of time and finishing it off in the oven just before you are ready to serve.