Description
A rich and comforting Balsamic Caramelized Onion Mushroom Mac ‘n’ Cheese featuring tender elbow macaroni coated in a creamy blend of sharp cheddar and cheddar jack cheeses, layered with sweet balsamic caramelized onions and sautéed mushrooms. Topped with crispy panko breadcrumbs and baked to golden perfection, this dish offers a delightful balance of savory, tangy, and creamy flavors perfect for a hearty meal.
Ingredients
Scale
Pasta
- 12 oz elbow macaroni
Vegetables & Aromatics
- 2 large onions, thinly sliced
- 8 oz cremini mushrooms, sliced
- 2 tbsp balsamic vinegar
- 2 tbsp chopped fresh parsley (optional, for garnish)
Fats & Oils
- 3 tbsp olive oil, divided
- 4 tbsp unsalted butter
Dairy & Cheese
- 3 cups milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup cheddar jack cheese, shredded
Dry Ingredients & Seasonings
- ¼ cup all-purpose flour
- ½ cup panko breadcrumbs
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Macaroni: Boil the elbow macaroni according to the package instructions until al dente. Drain thoroughly and set aside for later use.
- Caramelize Onions: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook slowly, stirring occasionally, for 20 to 25 minutes until soft and golden brown. Stir in balsamic vinegar and cook for an additional 2-3 minutes. Remove from heat and set aside.
- Sauté Mushrooms: In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the sliced cremini mushrooms over medium heat for 5 to 6 minutes until tender and golden brown. Season with salt and freshly ground black pepper as desired. Combine the mushrooms with the caramelized onions and set aside.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the casserole.
- Prepare Cheese Sauce: In a large saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for 1 minute to form a roux. Gradually add the milk while whisking continuously until the mixture thickens and simmers, about 5 to 7 minutes.
- Melt Cheese: Reduce heat to low and slowly stir in the shredded sharp cheddar and cheddar jack cheeses until fully melted and smooth. Season the cheese sauce with salt and pepper to taste.
- Combine Ingredients: Fold the cooked macaroni along with the caramelized onion and mushroom mixture into the cheese sauce until everything is evenly coated.
- Assemble Casserole: Pour the macaroni and cheese mixture into a greased 9×13 inch baking dish, spreading it out evenly with a spatula.
- Add Topping: Sprinkle the panko breadcrumbs evenly over the top of the macaroni and cheese for a crispy, golden crust.
- Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the breadcrumb topping is golden brown and the casserole is bubbly.
- Serve: Remove from the oven and allow to cool for a few minutes. Garnish with chopped fresh parsley if desired, then serve warm.
Notes
- Cooking macaroni al dente helps maintain texture when baked.
- Slowly caramelizing the onions brings out their natural sweetness, amplified by the balsamic vinegar.
- Using a mix of sharp cheddar and cheddar jack cheeses creates a balanced cheesy flavor and smooth melt.
- For a gluten-free option, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- Make sure to stir the cheese sauce continuously to prevent lumps and burning.
- Letting the mac and cheese rest after baking allows it to set, making it easier to serve.
