French Onion Mac & Cheese
9
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
Yellow onions are ideal here, and white onions will work, too. Avoid sweet onions, which can become almost too sweet when caramelized. A splash of soy sauce is stirred into the onions at the end of the caramelization process to add loads of umami depth. With this recipe–and all the mac and cheese recipes–buy block cheese and shred it yourself to achieve the creamiest results.
Ingredients
Cooking spray
4 spray(s)
Olive oil
1 Tbsp
Onion
2 pound(s), yellow, thinly sliced vertically
Fresh thyme
1 Tbsp, chopped
Kosher salt
1 tsp, divided
Low sodium soy sauce
1 Tbsp
Uncooked whole grain pasta
12 oz, rotini
Fat free evaporated milk (Vitamins A & D added)
1½ cup(s)
Vegetable broth
¼ cup(s)
Cornstarch
1 Tbsp
Black pepper
½ tsp
Light Swiss cheese
3 oz, shredded
White cheddar cheese
2 oz, sharp, shredded
Chives
2 Tbsp, chopped
Instructions
1
Coat a large nonstick skillet with cooking spray and heat over medium-high. Add the oil to the pan and swirl to coat. Add the onions to the pan; sauté 20 minutes, stirring occasionally. Stir in the thyme and ¼ tsp salt. Continue cooking until the onions are very soft and deeply browned, 10 to 15 minutes, stirring occasionally and stirring in water 1 tbsp at a time as needed to prevent scorching. Remove the pan from the heat and stir in the soy sauce.
2
Meanwhile, bring a Dutch oven or large saucepan of water to a boil. Add the pasta and cook until al dente, 9 to 10 minutes. Drain the pasta.
3
In the Dutch oven or saucepan, whisk together the milk, broth, cornstarch, black pepper, and remaining ¾ tsp salt. Bring to a boil over medium heat, stirring frequently. Reduce the heat to low, and gradually add the cheeses, stirring until they melt. Add the pasta and the onion mixture; stir well to combine. Sprinkle with the chives.
4
Serving size: 1 cup plus 2 tbsp
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