Caramelized Onion & Fig Butter Macaroni & Cheese
Balsamic caramelized onions, fig butter and goats cheese all come together in this one of a kind recipe to create a perfectly decadent dish. And don’t even get me started on the panko and crispy shallot crust on top. It honestly changed my life.
Servings : about 6
Prep Time : 30 minutes
Cook Time: 50 minutes
Ingredients
For the Caramelized Onions
2 tablespoons olive oil
1 medium sweet onion, thinly sliced
a pinch of salt
2 tablespoons dark brown sugar
3 tablespoons balsamic vinegar
For the Mac & Cheese
12 oz gluten-free pasta of choice
1/4 cup unsalted butter
2-3 cloves of garlic, minced
1/4 cup 1:1 gluten-free flour
3 cups half & half, room temperature
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon kosher salt or to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon nutmeg
1/4 teaspoon red pepper flakes
1/4 cup fig butter, See Recipe Notes
2 cups shredded caramelized onion cheddar, See Recipe Notes
1 cup shredded goat cheese
3/4 cup grated pecorino romano
For the Panko Topping
1/2 cup gluten-free panko
1/2 cup shredded goat cheese
1/4 cup pecorino romano
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/2 cup crushed crispy shallots, See Recipe Notes
Directions
In a large deep skillet or dutch oven heat the 2 tablespoons of olive oil over medium heat. Add in the sliced onions, salt and brown sugar, tossing to combine.
Allow the onions to slowly caramelize, stirring occasionally, for about 30-45 minutes until they are richly browned and jammy. Stir in the balsamic vinegar then transfer the onions to small bowl and set aside.
In a medium bowl toss together the shredded cheeses. In a separate small bowl, combine all the panko topping ingredients except for the crispy onions. Set both bowls aside.
Preheat the oven to 350°F. In the same pan you used for the onions, melt the 1/4 cup of butter over medium heat. Once melted add in the minced garlic and saute for a few minutes before whisking in the flour. Let the flour cook for 2-3 minutes while whisking continuously. The mixture should look like wet sand.
Gradually begin pouring in the half and half, whisking constantly to smooth out any lumps of flour. Once all the half and half has been added, continue to whisk until it begins to thicken slightly. It should be thick enough to coat the back of a spoon but not so thick that it becomes heavy and gloopy.
Once the roux is done remove it from the heat and whisk in the spices until fully combined. Fold in the shredded cheeses, one large handful at a time, until all the cheese has melted into the sauce and the sauce has a smooth and creamy consistency. Stir in the fig butter and the caramelized onions.
Prepare your pasta according to package instructions, removing from heat and draining slightly before it reaches al dente.
Add the cooked pasta to the cheese sauce and gently stir to combine until the pasta is fully mixed in. Transfer the mac and cheese into a large oven safe skillet or baking dish. Top with the panko topping.
Bake in the oven for 15-20 minutes until the cheese is golden and bubbling. For an extra crispy top, broil for just a few minutes at the end of the bake time. Remove the mac and cheese from the oven and allow it cool slightly before topping with the crispy shallots and serving.
Recipe Notes
I used Trader Joe’s fig butter and caramelized onion cheddar cheese.
I made the crispy shallots using this recipe, you could also use store bought crispy onions .
For best results I highly recommend using freshly shredded cheese!
