macaroni and cheese with caramelized onions and bacon

Name: macaroni and cheese with caramelized onions and bacon
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Cuisine: American
Ingredients: 1 package Elbow Macaroni (1 (16 ounce) package elbow macaroni); ¼ cup Butter (0.25 cup salted butter); ½ cup Sour Cream (0.5 cup sour cream); 2 tbsp Cream Cheese (2 tablespoons cream cheese, softened); 1 piece Egg (1 egg, beaten); 4 cup Asiago Cheese (4 cups grated asiago cheese); 4 cup Cheddar Cheese (4 cups grated vermont cheddar cheese); 4 slices Bacon (4 slices bacon); 1 piece Yellow Onion (1 large yellow onion, sliced thin); 4 cloves Garlic (4 cloves garlic, minced); 0.13 tsp Brown Sugar (0.125 teaspoon brown sugar); ¼ cup Parsley (0.25 cup chopped fresh parsley); ¼ cup Panko (0.25 cup panko bread crumbs); 5 tbsp All-Purpose Flour (5 tablespoons all-purpose flour); 3 cup Whole Milk (3 cups whole milk); 1 tbsp Hot Sauce (1 tablespoon hot pepper sauce); ½ tsp Mustard Powder (0.5 teaspoon ground mustard); ½ tsp Paprika (0.5 teaspoon paprika); ½ tsp Peppers (0.5 teaspoon pepper); ¼ tsp Table Salt (0.25 teaspoon table salt)

80 minAmerican

Servings8

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Ingredients

For 8 servings

Elbow Macaroni1 package · 1 (16 ounce) package elbow macaroni
Butter¼ cup · 0.25 cup salted butter
Sour Cream½ cup · 0.5 cup sour cream
Cream Cheese2 tbsp · 2 tablespoons cream cheese, softened
Egg1 piece · 1 egg, beaten
Asiago Cheese4 cup · 4 cups grated asiago cheese
Cheddar Cheese4 cup · 4 cups grated vermont cheddar cheese
Bacon4 slices · 4 slices bacon
Yellow Onion1 piece · 1 large yellow onion, sliced thin
Garlic4 cloves · 4 cloves garlic, minced
Brown Sugar0.13 tsp · 0.125 teaspoon brown sugar
Parsley¼ cup · 0.25 cup chopped fresh parsley
Panko¼ cup · 0.25 cup panko bread crumbs
All-Purpose Flour5 tbsp · 5 tablespoons all-purpose flour
Whole Milk3 cup · 3 cups whole milk
Hot Sauce1 tbsp · 1 tablespoon hot pepper sauce
Mustard Powder½ tsp · 0.5 teaspoon ground mustard
Paprika½ tsp · 0.5 teaspoon paprika
Peppers½ tsp · 0.5 teaspoon pepper
Table Salt¼ tsp · 0.25 teaspoon table salt

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Steps

1bring a large pot of lightly salted water to a boil.
2cook elbow macaroni in the boiling water, stirring occasionally, for 8 minutes (noodles will still be slightly hard).
3drain.
4transfer to a large bowl; add 4 tablespoons butter and toss to coat.
5whisk sour cream, cream cheese, and egg together; stir into macaroni.
6stir in 3 cups each asiago cheese and cheddar cheese.
7cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
8reserve drippings in skillet.
9transfer bacon to a paper towel-lined plate to drain, then chop into small pieces.
10preheat the oven to 400 degrees f (200 degrees c).
11grease a 9x13-inch baking dish.
12add onion, 2 tablespoons butter, and garlic to drippings; cook and stir over medium-high heat for 2 minutes.
13reduce heat to medium-low.
14add brown sugar; cook, stirring occasionally, until onion very soft and golden brown, 10 to 15 minutes.
15stir in bacon, parsley, and panko bread crumbs; transfer to a small bowl and set topping aside.
16heat same skillet over medium-low heat.
17add remaining 2 tablespoons butter; melt.
18whisk in flour; stir until light golden brown and becomes paste-like, about 5 minutes.
19gradually whisk in milk and bring to a simmer over medium heat.
20cook and stir until smooth and thickened.
21stir in hot pepper sauce, ground mustard, paprika, pepper, and salt.
22remove sauce from heat; let cool 5 minutes.
23pour sauce over macaroni mixture, stir to coat.
24transfer to the prepared baking dish; sprinkle with remaining 1 cup each asiago cheese and cheddar cheese.
25top with bread crumb topping.
26bake in the preheated oven until hot, bubbling, and golden brown on top, about 30 minutes.