With rich cream cheese, sour cream and Gruyère cheese, this decadent mac and cheese with French onion flavor gets a buttery bread crumb topping and a sprinkle of store-bought crispy onions.
Recipe tags: onion base, moderate difficulty, main, vegetarian, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 12 oz | macaroni |
| ¼ cup | butter |
| ¼ cup | bread crumbs |
| ½ cup | grated Parmesan cheese, divided |
| 3 | onions, thinly sliced into rings |
| 1 tbsp | finely chopped fresh thyme |
| 1 tbsp | all-purpose flour |
| 2 tbsp | Better Than Bouillon® Sautéed Onion Base |
| 2 tbsp | Dijon mustard |
| 8 oz | cream cheese, cubed |
| 1 cup | sour cream |
| 1½ cups | shredded Gruyère cheese |
| ½ cup | prepared crispy onions topper |
Directions
Preheat broiler to high and position rack in center of oven. Cook pasta according to package directions. Drain, reserving 1 cup cooking liquid.
Meanwhile, melt butter in large skillet set over medium heat. Toss half of the melted butter with bread crumbs and 1/4 cup Parmesan; set aside.
In same skillet, cook onions and thyme in remaining melted butter for 3 to 5 minutes or until slightly softened. Sprinkle with flour; cook for 1 minute. Slowly whisk in 1 cup of water, Sautéed Onion Base and mustard; bring to boil. Simmer over medium-high heat for 5 to 7 minutes or until thickened slightly.
Reduce heat to low; stir in pasta, half of the reserved cooking liquid, cream cheese and sour cream until sauce is creamy and pasta is well coated. Stir in Gruyère and remaining Parmesan until melted. If sauce is too thick, stir in enough of the remaining cooking liquid to achieve desired consistency.
Transfer to 3-quart baking dish; sprinkle bread crumb mixture over top. Broil for 2 to 3 minutes or until topping is golden brown and bubbling. Garnish with crispy onions.
Alternatively, use any short cut pasta, such as penne, shells or orecchiette.
If desired, garnish with finely chopped fresh chives or parsley before serving.