Featured in “HOMEMADE Mac & Cheese with Gruyère Caramelized Onions | BoxMac 186”
https://youtu.be/nHGUUuWebs0?si=zTxkOAi0d87NmC-p

For the carmelized onions:

1 Vidalia Onions, Sliced
1 tbsp butter
1 tbsp olive oil
Salt

1. Heat the butter and olive oil over medium heat until butter is melted.
2. Add onions, and salt to taste
3. Use tongs to toss and coat the onions. Toss the onions every few minutes with tongs.
4. Once the onions are soft, reduce heat to medium-low, and continue to toss every few minutes.
5. Continue to cook and toss until the onions are a rich brown color, at least 35 mins, then set aside.

For the mac, it produced too much cheese sauce so I’ve reduced the recipe here.

8 oz Gruyere Cheese (I used Aldi) Grated
4 oz Swiss Cheese Grated
4 oz Cheddar Cheese Grated
4 oz Parmesan Cheese Grated
2 oz Dijon Mustard
1/2 tsp Ground Nutmeg

2.5 cups whole milk
1 stick of butter
1/2c flour
1 lb Pasta of Your Choice (We used Aldi’s fall pasta, I’d use Orecchiette if I made it again)
Salt and Pepper to Taste

About 8 oz of bacon (You can omit the bacon, it’s probably better without it)

1. Cook the Bacon using your preferred method. Make it done enough to crumble, or you can cut it up with scissors. (I air-fried it)
2. Bring water to a boil for pasta, salt it, and cook the pasta.
3. Make a roux by combining the butter and flour in a large pan and heat over medium heat until the flour becomes golden.
4. Add the milk to the butter and flour, wait for the milk to steam. Whisk continuously while heating milk.
5. Then begin adding cheese about 4 oz at a time until it steams gently again, then add more. Whisk continuously while adding cheese.
6. Once all cheese is added, fold in the caramelized onions. Salt and pepper to taste. Add Mustard and Nutmeg, stir well.
7. Mix cheese and pasta, allow to sit for a couple minutes.
8. Serve and top with crumbled bacon