Benedictine Mac & Cheese with Caramelized Onions & Rosemary

Benedictine Mac & Cheese with Caramelized Onions & Rosemary

5 cups sliced onions
6 T butter, divided
2 T chopped fresh rosemary
3 T flour
2 ½ cups milk
½ cup cream
1 egg, lightly beaten
¾ lb Benedictine Cheese, about 4 cups shredded
1 tsp kosher salt
3 cups (12 oz) dried whole wheat macaroni

Preheat oven to 350 degrees.  Lightly grease a 9x13 pan and set aside.

Melt 3 T butter over medium-high heat in a large skillet.  Add onions & cook without stirring for 7-10 minutes, or until beginning to brown.  Reduce heat to medium and stir, continuing to cook, for an addition 5-10 minutes or until the onions appear deeply caramelized.  Stir in rosemary.  Remove onions from pan and set aside.

Put pot of water to boil, and cook macaroni noodles until al dente.

Meanwhile, melt remaining 3 T butter in a medium saucepan.  When butter is melted, stir in flour and stir constantly for 3-4 minutes.  Add milk and cream slowly, whisking until combined.  Bring milk mixture to a boil, and simmer until thickened, 5-10 minutes or until thickened.

Temper egg with ½ cup of hot milk mixture.  Then, pour egg mixture into milk mixture and whisk to combine.  Stir in onions, cooked and drained macaroni, and all but 1 cup of the shredded cheese.  Stir until smooth.

Pour into prepared pan.  Top with remaining 1 cup of cheese.

Bake for 35 minutes, or until lightly browned and bubbly.

Get the full post Over at Burp!

This recipe is featured as part of the Wisconsin Milk Marketing Board's 2nd Annual 30 Days 30 Ways with Macaroni & Cheese. Be sure to give them a visit and check out all the other scrumptious recipes created by food bloggers around the nation using Wisconsin cheese. 
 

©BURP! Where Food Happens