Macaroni and cheese is one of the best comfort foods. It is also one of my kids favorite meals. What kid (or adult) doesn’t love macaroni and cheese? Sometimes it’s fun to mix it up from a classic mac and cheese and add new flavors. This French Onion Macaroni and Cheese blends the flavors of french onion soup with macaroni and cheese. But guess what? Not only is this a creamy and comforting bowl of macaroni and cheese we all crave from time to time but I lightened it up so it can be enjoyed with less guilt.
For this French Onion Macaroni and Cheese you need to slice 2 or 3 sweet onions that you will cook over medium heat until they are nice and caramelized. The secret to the perfect caramelized onions is to thinly slice the onions. In order to perfectly slice the onions you need a good, sharp knife. I have to be honest with you, I always thought I had a good knife until I met my new best friend in the kitchen, a Wüsthof CLASSIC cook’s knife. Let me tell you, this knife seamlessly cuts through anything like butter. From the moment I took it out of the box, I started cutting anything I could get my hands on. I couldn’t believe how easily it cut through all my fruits and vegetables with ease. It didn’t take long to realize the knife I have been using for years wasn’t doing a good job. A good knife is essential in the kitchen. With the amount of prepping and cooking I do in the kitchen, this knife has made my life so much easier.
Located in Germany, Wüsthof has been family operated since 1814 crafting precision-forged knifes and kitchen tools that are used by chefs and in households across the world. Their selection of premium sharp knives range from paring to carving knives. From first slice, you will be able to see and feel the quality of these knifes that have been used for centuries. You will absolutely fall in love with the pristine quality of these exceptional knifes.
The CLASSIC Cook’s Knife is perfect for cutting all your fruits and vegetables. The ergonomic handle molds perfectly into your hand for the ultimate cutting experience.
It’s GIVEAWAY time! Wüsthof would like to give one Mother Thyme reader a CLASSIC 6″ cook’s knife! To enter, just simply use the entry form below. Giveaway open to U.S. residents only.
Thank you Wüsthof for sponsoring this amazing giveaway!
- 2 cups dry whole wheat elbow macaroni
- 1 pound sweet onions, thinly sliced (about 2-3 medium onions)
- 3 tablespoon olive oil
- 1/4 teaspoon salt
- 1 teaspoon balsamic vinegar
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 1/2 cups fat free half and half
- 1/2 cup low sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1 cup Swiss cheese, shredded
- 1 cup part-skim mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 3 tablespoons all-purpose flour
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste.
- 2 tablespoons plain Panko bread crumbs
- 1 tablespoon grated Parmesan cheese
- Bring a pot of water with a pinch of salt to a boil. Add elbow macaroni and cook until al dente. Drain and set aside.
- Preheat oven to 350 degrees Fahrenheit.
- Heat olive oil in a a large skillet over medium heat. Add onions and toss to coat. Stir in salt. Cook, stirring occasionally to avoid burning until onions are brown and tender, about 18-20 minutes. Stir in balsamic vinegar and cook for 1-2 minutes longer until absorbed. Remove from heat and set aside.
- Heat olive oil in a large pot over medium heat. Add in garlic and cook for about 1 minute. Stir in half and half, beef broth and Worcestershire sauce and heat through.
- Stir in Swiss cheese, mozzarella cheese and Parmesan cheese and stir until melted.
- Stir in flour, 1 tablespoon at a time allowing flour to dissolve before adding more until sauce thickens.
- Stir in macaroni, onions and thyme. Season with salt and pepper to taste.
- Lightly spray a casserole dish with cooking spray. Pour in macaroni.
- In a small bowl combine bread crumbs and Parmesan cheese. Sprinkle of macaroni.
- Bake for about 20 minutes until heated through.