French onion macaroni and cheese
Prep 10 min
Total 30 min
Serves 4
Updated Jan 15, 2019
Chatelaine
Ingredients
1 tbsp
3
2 tbsp
2 1/2 cups
low-sodium beef broth
3/4 cup
1/4 cup
dry sherry
2 cups
elbow macaroni pasta
2 cups
3/4 cup
2 tsp
Dijon mustard
1/2 cup
Instructions
- 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.
Nutrition
Calories 728, Protein 33 g, Carbohydrates 63 g, Fat 38 g, Fibre 4 g, Sodium 658 mg. Excellent source of Vitamin B12Chatelaine Quickies: French onion macaroni and cheese
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