Gruyere Mac and Cheese with Caramelized Onions

Recipe and image compliments of Milk Life.

  • Prep Time
    20 Minutes

  • Cook Time
    90 Minutes

  • Servings
    6

Ingredients

  • 6 tablespoons Hiland Dairy Unsalted Butter
  • 1 large onion, thinly sliced
  • Pinch (to taste) kosher salt
  • 1/4 cup flour
  • 2 1/2 cups Hiland Dairy Whole Milk
  • 6 ounces Gruyere cheese, shredded
  • 4 ounces Swiss cheese, shredded
  • 2 ounces Parmesan cheese, grated
  • 8 ounces medium pasta shells
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons Dijon mustard
  • Pinch (to taste) black pepper
  • 1/2 cup panko breadcrumbs
  • Pair each serving with: 8-ounce glass of Hiland Dairy Milk

Directions

  • Preheat oven to 375° F. Grease an 8x8 baking dish.
  • In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until browned and caramelized, about 40 minutes.
  • Cook the pasta according to the package directions, reducing the cooking time by 1 minute. Drain and set aside.
  • In a large pot, melt the remaining 4 tablespoons butter over medium-high heat. Add the flour, whisking until combined, then cook for 1 minute. Add half the milk, whisking continuously until thickened, about 5 minutes, and then repeat with the other half of the milk. Add the Gruyere and Swiss and all but 2 tablespoons of the Parmesan and stir until the cheeses melt. Stir in the paprika, cayenne, nutmeg, mustard, and black pepper and salt to taste. Stir in the pasta and onions.
  • Transfer the mixture to the baking dish and top with the panko, a pinch of salt, a few turns of pepper, and the reserved Parmesan and bake until the top is browned, about 25 minutes. Cool for 5 minutes and serve with an 8-ounce glass of milk.