Get ready to EAT with this one! Pick up or order some caramelized onions and cavatappi pasta so you can get cozy with a bowl of French Onion "Mac and Cheese". The rich sweetness of Rosie's Caramelized Onions contrasts with fresh grated gruyere and parmesan cheeses and the grooved corkscrews of cavatappi hold every drop of the sweet, sharp, and savory sauce for a decadent, grown up mac & cheese. Bursting with umami flavor, this is an elevated take on the traditional side dish that pairs beautifully with roast turkey or smoked beef brisket, or stands alone for vegetarian eaters.
The hardest part of making this recipe is grating your gruyere, so fear not, you, too can make this grown up version of a childhood favorite. Prepare by grating your cheeses and stripping the thyme from the stems while you boil your cavatappi. Heat one tablespoon of butter and caramelized onions over medium heat, then add in a couple tablespoons of The Old Colony Sauce and stir. Let the flavors blend for a moment before removing from the heat and setting aside. Next, melt the remaining 2 tablespoons of butter in the pan and sprinkle 2 tablespoons of flour into the pan and whisk while allowing to cook approximately 1-2 minutes until golden brown, then add milk and cool on medium while whisking until thickened. Fold in the cheese and mix until all the cheese is melted and it is smooth, then stir in the caramelized onions. Drain your cavatappi and add it to the cheese sauce, stirring gently until all the noodles are coated thoroughly. Sprinkle with thyme and cheese before serving or move it to a casserole dish and top with breadcrumbs before baking for 15 minutes on at 350 degrees. Whichever way you serve it, the large, ridged shape of cavatappi will hold the creamy flavor in each groove and inside the hollow pasta, ensuring each bite is just as delicious as the first.
Let us know in the comments if you give it a try!
