Caramelized Onion and Rosemary Mac ‘n Cheese
A familiar favorite with the addition of some new players—sweet caramelized onions that cook slowly while you prep the remaining ingredients and a bit of fresh rosemary that marries so well with cheddar. The sauce is not cream or flour based, but rather protein-rich cottage cheese mixed with freshly shredded sharp cheddar that makes the perfect combo for your favorite pasta shape.
Equipment
- oven proof skillet or 2 quart baking dish
Ingredients
- 1 medium onion, sliced in half through the root end, then thinly sliced (about 3 cups)
- 3 tablespoons olive oil, divided plus additional if necessary to coat the pan before baking
- Salt and Pepper
- 8 ounces medium-sized dry pasta, such as cavatappi, rotini or large elbow (about 3 cups)
- 10 ounces extra sharp cheddar cheese, shredded (see Note) (about 3 lightly-packed cups)
- 1-1/2 cups 4% milkfat small curd cottage cheese
- ½ cup milk preferable whole
- 2 eggs, lightly beaten
- 2 teaspoons Dijon mustard
- 2 teaspoons chopped fresh rosemary plus additional for garnish
- 1 cup fresh breadcrumbs (see Note)
- 2 tablespoons grated or finely shredded Parmesan cheese
Instructions
- Preheat the oven to 350ºF.
- Cook onions in 2 tablespoons olive oil in a large ovenproof skillet over medium heat, stirring often for 3 to 5 minutes. Reduce heat to low and cook slowly, stirring occasionally, to prevent browning, until onions are soft and sweet, 15 to 20 minutes more. Season with 1/4 teaspoon each salt and pepper. Remove skillet from heat and reserve onions and skillet.
- Meanwhile, cook the pasta until just tender in a large pot of salted water according to package instructions. Drain and reserve.
- Combine shredded cheddar, cottage cheese, milk, eggs, mustard, rosemary and 1/4 teaspoon each salt and pepper in a large mixing bowl. Add cooked pasta and caramelized onions, mixing to coat pasta and evenly distribute onions.
- If needed, brush bottom and side of the same skillet (or a 2 quart baking dish if your skillet is not ovenproof) with additional olive oil and fill with the pasta mixture. Mix the breadcrumbs, Parmesan and remaining 1 tablespoon olive oil in a small bowl and sprinkle evenly over the top of the pasta. Cover with foil and bake in the preheated oven until beginning to bubble around the edges, 35 to 40 minutes. Remove foil and continue to bake 5 to 10 minutes until lightly browned.
- Remove from oven and sprinkle with additional chopped rosemary, if desired.
- Makes 4 to 6 servings.
Notes
NOTES:
While tempting to use pre-shredded packaged cheddar, it’s worth the little extra step of shredding your own cheese. The pre-shredded does not melt as well, and there are more types of cheddar to choose from when purchased in a block. You also have some to nibble on while you await dinner!
To make fresh breadcrumbs, process any leftover bread or sandwich buns--whole wheat or white--in a food processor until fine crumbs. I keep breadcrumbs in the freezer for easy access. It's a great use for stale bread!