This rich and indulgent Balsamic Caramelized Onion and Mushroom Mac ‘n’ Cheese is a flavorful twist on the classic comfort dish. Sweet caramelized onions, earthy mushrooms, and a tangy balsamic reduction elevate the creamy, cheesy sauce. Tossed with tender elbow pasta and topped with fresh parsley, this mac ‘n’ cheese is perfect for cozy dinners or special occasions when you want to impress with something both comforting and gourmet.
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon and ¼ cup of unsalted butter, separated.
- 1 medium sweet onion, thinly sliced
- 1½ cups thinly sliced button mushrooms
- 2 cloves garlic, minced
- ¼ cup balsamic vinegar
- ¼ cup all-purpose flour
- ½ cup half and half cream
- 1½ cups milk
- 1½ cups shredded cheddar cheese
- ⅓ cup grated Parmesan cheese
- 1 pound of elbow macaroni, prepared following the directions on the package.
- Salt and pepper, to taste
- Fresh minced parsley (optional, for topping)
Instructions:
- Caramelize the Onions:
- In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for 15-20 minutes until the onions are soft and caramelized.
- Add the balsamic vinegar and cook for an additional 2-3 minutes, allowing the vinegar to reduce and coat the onions.
- Cook the Mushrooms:
- In the same skillet, add the remaining ¼ cup butter and the sliced mushrooms.
- Sauté for 5 to 7 minutes until the mushrooms are golden and soft.
- Stir in the minced garlic and cook for another minute until fragrant. Set the mushroom mixture aside with the onions.
- Make the Cheese Sauce:
- In the same skillet (no need to clean it), sprinkle the flour over the remaining butter and mushrooms to create a roux. Stir constantly for 1-2 minutes until the flour is slightly browned.
- Gradually whisk in the half and half and milk, stirring until the mixture begins to thicken (about 5-7 minutes).
- Reduce the heat to low and stir in the shredded cheddar cheese and grated Parmesan cheese until melted and smooth.
- Combine the Pasta and Sauce:
- Stir the cooked elbow pasta into the cheese sauce until well coated.
- Add the caramelized onions and mushrooms, gently folding them into the pasta.
- Serve:
- Serve the mac ‘n’ cheese hot, topped with fresh minced parsley for a pop of color and freshness (optional).
Conclusion:
This Balsamic Caramelized Onion and Mushroom Mac ‘n’ Cheese is an elevated version of the classic dish, packed with deep, savory flavors. The sweetness of caramelized onions, paired with earthy mushrooms and a tangy balsamic glaze, enhances the creamy cheese sauce to create a dish that’s rich, comforting, and completely satisfying. Perfect for any occasion, this mac ‘n’ cheese is sure to be a crowd-pleaser.
Balsamic Caramelized Onion and Mushroom Mac ‘n’ Cheese
A rich and creamy mac 'n' cheese featuring balsamiccaramelized onions, earthy mushrooms, and a smooth cheddar-Parmesan sauce,tossed with elbow pasta for the ultimate comfort food.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon and ¼ cup of unsalted butter separated.
- 1 medium sweet onion thinly sliced
- 1½ cups thinly sliced button mushrooms
- 2 cloves garlic minced
- ¼ cup balsamic vinegar
- ¼ cup all-purpose flour
- ½ cup half and half cream
- 1½ cups milk
- 1½ cups shredded cheddar cheese
- ⅓ cup grated Parmesan cheese
- 1 pound of elbow macaroni prepared following the directions on the package.
- Salt and pepper to taste
- Fresh minced parsley optional, for topping
Instructions
Caramelize the Onions:
- In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for 15-20 minutes until the onions are soft and caramelized.
- Add the balsamic vinegar and cook for an additional 2-3 minutes, allowing the vinegar to reduce and coat the onions.
Cook the Mushrooms:
- In the same skillet, add the remaining ¼ cup butter and the sliced mushrooms.
- Sauté for 5 to 7 minutes until the mushrooms are golden and soft.
- Stir in the minced garlic and cook for another minute until fragrant. Set the mushroom mixture aside with the onions.
Make the Cheese Sauce:
- In the same skillet (no need to clean it), sprinkle the flour over the remaining butter and mushrooms to create a roux. Stir constantly for 1-2 minutes until the flour is slightly browned.
- Gradually whisk in the half and half and milk, stirring until the mixture begins to thicken (about 5-7 minutes).
- Reduce the heat to low and stir in the shredded cheddar cheese and grated Parmesan cheese until melted and smooth.
Combine the Pasta and Sauce:
- Stir the cooked elbow pasta into the cheese sauce until well coated.
- Add the caramelized onions and mushrooms, gently folding them into the pasta.
Serve:
- Serve the mac ‘n’ cheese hot, topped with fresh minced parsley for a pop of color and freshness (optional).