French Onion Chicken Macaroni and Cheese
Description
Add protein and some wonderful flavor to that boring mac and cheese. It's so good, you won't have any leftovers, so be prepared.
Ingredients
Caramelized Onions:
2 medium yellow onions, diced
2 T. olive oil
2 T. unsalted butter
1 t. sea salt
½ t. black pepper
Mac and Cheese:
16 oz. elbow macaroni, cooked al dente and drained
½ c. unsalted butter
½ c. all-purpose flour
2 c. whole milk, warmed
1 c. beef stock
2 t. salt
½ t. ground mustard powder
¼ t. garlic powder
¼ t. cayenne pepper, optional
1 c. sharp gruyere cheese, freshly shredded
½ c. mozzarella cheese, freshly shredded
2 c. shredded rotisserie chicken
Topping:
salt and pepper, to taste
¼ c. Gruyere cheese, shredded
fresh thyme, chopped, for garnish
Directions
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Preheat oven to 350 degrees.
Cook macaroni to al dente in well salted boiling water according to package directions; drain.
Caramelized Onions:
While macaroni is cooking, heat a skillet over medium-high heat until hot; add oil, butter and onions. Turn heat to low; cover; cook 25-30 minutes until onions are softened. Turn heat to medium; cook until onions are golden brown, stirring occasionally. Cover; remove from heat; set aside.
Mac and Cheese:
In a saucepan over medium heat, melt butter; add flour; whisk constantly for 1-2 minutes or until mixture turns light brown. Remove from heat; gradually pour in warmed milk and beef stock, whisking constantly.
Return pan to the heat; whisk 3-5 minutes or until thickened. Add salt, garlic powder, ground mustard and cayenne pepper; stir to combine. Add cheeses and onion mixture; stir until all cheese is melted.
Pour sauce over the top of the cooked elbow macaroni; stir to combine. Add shredded rotisserie chicken; stir until mixed.
Topping:
Top macaroni mixture with shredded Gruyere cheese. Season with salt and pepper.
Bake uncovered, for 12-15 minutes or until golden brown.
Serve garnished with chopped thyme.
8 servings.