https://www.copymethat.com/r/kHJRhoiiK/french-onion-macaroni-and-cheese/
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2024-05-19 10:30:06
French Onion Macaroni and Cheese
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This outrageously good macaroni and cheese fuses two classic comfort
foods into one dish. Caramelizing onions can be a time-consuming affair,
but here, the process is sped up by using high heat and and a little
water to prevent scorching. The sauce is made with a combination of
Gruyère, to remind you of French onion soup, and white Cheddar, to make
it melty and smooth. Instead of topping the dish with a dusting of
diminutive bread crumbs, it’s dotted with Gruyère toasts that become
melty and crisp after a few minutes under the broiler. (You’ll want to
slide a sheet pan underneath before baking, in case some of the sauce
bubbles over.) This is over-the-top richness at its best.
foods into one dish. Caramelizing onions can be a time-consuming affair,
but here, the process is sped up by using high heat and and a little
water to prevent scorching. The sauce is made with a combination of
Gruyère, to remind you of French onion soup, and white Cheddar, to make
it melty and smooth. Instead of topping the dish with a dusting of
diminutive bread crumbs, it’s dotted with Gruyère toasts that become
melty and crisp after a few minutes under the broiler. (You’ll want to
slide a sheet pan underneath before baking, in case some of the sauce
bubbles over.) This is over-the-top richness at its best.
Ingredients
- Kosher salt
- 4 tablespoons unsalted butter, plus more for greasing the pan
- 2 pounds yellow or Vidalia onions, peeled, halved and thinly sliced
- 5 sprigs fresh thyme, plus more thyme leaves for garnish
- 1 fresh or dried bay leaf (optional)
- Black pepper
- 1 pound cavatappi or elbow pasta
- 1 baguette, cut into ½-inch slices
- 1 garlic clove
- 2 tablespoons sherry vinegar, red wine vinegar or white wine vinegar
- 3 tablespoons all-purpose flour
- 4 cups whole milk
- 16 ounces Gruyère, grated (about 5 cups)
- 12 ounces white Cheddar, grated (about 4 cups)
Steps
Directions at cooking.nytimes.com
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