Maple Mac ‘N’ Cheese with Caramelized Onion
2 main course servings, or 4 starters
- ½ lb (227 g) maple bacon, chopped
- 3 tbsp butter, divided
- 2 yellow onions, thinly sliced
- ¾ tsp (4 g) salt
- 3 (42 g) pkgs Redpath® Brown & Maple Sugars, divided
- 2 tbsp (16 g) flour
- 2 cups (500 ml) whole milk
- 1 tbsp (15 ml) Dijon mustard
- 2 cups (180 g) shredded aged white cheddar cheese
- 6 oz (170 g) dry macaroni, cooked according to package directions
Cook bacon in a heavy-bottomed pot over medium-high heat until just crispy; about 7-8 minutes. Remove bacon to a paper towel lined plate. Reserve 1 tbsp of bacon fat aside then wipe out pot and return to heat. Reduce heat to medium-low.
Add 1 tbsp (14 g) of butter. And onions to pot and cook, stirring occasionally until onions are caramelized; about 25 to 30 minutes.
Stir in 2 pkgs of Redpath® Brown & Maple Sugars and cook until sugar has dissolved; about 2-3 minutes. Scrape onions into a bowl and set aside.
Preheat oven to 400°F (204°C) and grease a 7 x 11 inch casserole dish.
Return pot to medium high heat and stir in butter until melted Whisk in flour and cook, stirring often, for 1-2 minutes to create a roux.
Whisk milk and mustard into pot, cook stirring until mixture has thickened; about 4-5 minutes. Stir in cheese, cook until melted; about 3-4 minutes. Stir in cooked pasta, bacon, and caramelized onion until combined.
Transfer macaroni and cheese to prepared dish. Sprinkle with remaining Redpath® Brown & Maple Sugars. Bake in preheated oven for 20-25 minutes, or until top is bubbling and golden.
Remove from oven and let cool slightly before serving.
* This recipe can easily be doubled to serve 4 people as a main dish
* A roux is a mixture of flour and butter cooked together into a paste that is used to thicken sauces