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Photo, Roberto Caruso.
When french onion soup meets macaroni and cheese, it's a beautiful thing. You'll love this sophisticated, extra indulgent mash-up.
1 tbsp butter
3 medium onions, thinly sliced, about 3 1/2 cups
2 tbsp fresh thyme leaves, divided
2 1/2 cups low-sodium beef broth
3/4 cup water
1/4 cup dry sherry
2 cups elbow macaroni pasta
2 cups grated gruyere cheese, divided
3/4 cup mascarpone
2 tsp Dijon mustard
1/2 cup panko bread crumbs
POSITION oven rack in top third of oven. Preheat broiler.
MELT butter in a medium (10-in.) oven-safe frying pan over medium-high. Add onion and 1 tbsp thyme. Stir occasionally, until onions are golden brown, 8 to 10 min. Pour in broth, water and sherry. Stir in pasta. Boil, stirring occasionally, until pasta is tender, 10 to 12 min. Remove from heat. Stir in 1 cup gruyère, mascarpone and Dijon until combined. Stir remaining 1 cup gruyère with panko and sprinkle over pasta.
BROIL in top third of oven until cheese melts, 1 to 2 min. Sprinkle remaining 1 tbsp thyme over pasta.
Calories 728, Protein 33g, Carbohydrates 63g, Fat 38g, Fibre 4g, Sodium 658mg.
Excellent source of Vitamin B12.