Meatless Monday - French Onion Soup Mac and Cheese

Some times we just need comfort food.  Other times we want that same dish jazzed up a bit.  Two of my favorite meals are mac and cheese and French onion soup.  So what would happen if we combined the two.  Awesome deliciousness, that's what.  But what about the people who are trying to avoid pasta for various reasons?  How about using cauliflower as a substitute?  Cauliflower and cheese is delicious.

When I took this picture it was warm enough to eat outside but too dark to get a good shot. You’ll have to trust me that it looks as good as it tastes.

Cooking the Mac and Cheese

French Onion Soup Mac and Cheese

Ingredients

For the pasta:

• 1 pound of macaroni
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 tablespoons all purpose flour
• 2 cups milk
• 12 ounces Gruyere cheese, shredded
• 6 ounces cheddar cheese, shredded
• 4 ounces mozzarella cheese, shredded
• 2 cloves garlic, minced
• pinch of salt
• ¼ teaspoon grated nutmeg

For the topping:

• 4 medium yellow onions, sliced thin
• 2 tablespoons butter
• 1 tablespoon olive oil
• pinch of salt
• 2 sprigs fresh thyme (stems removed)
• 2 tablespoons dry white wine
• 1 cup seasoned bread crumbs 

Instructions

Cook pasta according to package directions.

In a dutch oven add butter, olive oil, onions and thyme over medium-low heat.  Sauté, stirring occasionally. After about 15 minutes stir in white wine to deglaze the pan.  Continue to caramelize the onions until they are golden brown in color (approximately 20-30 minutes).  Set onions aside.

Add butter and flour to a medium sauce pan on medium heat. Whisk constantly until a paste forms. Slowly pour in milk while whisking constantly. Bring sauce to a boil. Mix in garlic and cheese while stirring. When all the cheese has melted and the sauce is smooth remove from heat. Mix cooked pasta together with the cheese sauce in the dutch oven.

Pour macaroni into a large casserole dish. Top with caramelized onions. Crumble bread crumbs over the top of the onions. Bake at 350 degrees F for 20 minutes until the top has browned and the cheese is bubbling.

Check out the gallery page - Future Relics Gallery by Lori Buff