$pent Millennial

We have all seen the memes. “You need 5 years experience and 3 references to make Thanksgiving Mac and Cheese”. Well, I don’t know about all that, but it definitely is one of my favorite (if not my #1 favorite) dishes of the holiday. 

Here I share 3 different variations of one of my favorite Mac and Cheese Recipes: French Onion Mac and Cheese. 

As always, full disclosure, these recipes came from me just playing around and adding things in, as I affectionately call “Italianoing it”. I then go back and type up the recipes from my best memory, and often best guess when it comes to measurements (bc I don’t measure). So, mix it up, do your best, and make it work for you. Try to just… feel for it as you cook! Have fun and enjoy! 

Option 1- I need to use what I can find in my cabinet, fridge and Dollar Tree 

Admittedly without many add-ins, the French Onion flavoring is a bit lost, but feel free to add bits from the other recipes as you have them available. 

Ingredients: 

• Butter (Or Margarine) for roux, about 2 tbsp 
• 2 boxes of generic Great Value Shells and Cheese*
• 2 cans of Cream of Mushroom Soup 
• 2 cans of Milk – I prefer to use Whole but use what you have
• Seasoning to taste: Garlic Powder, Onion Powder, Black Pepper – additional seasoning as desired (Use what you have) 

If you have them on hand: 

• Optional: Shredded Mozzarella/ Italian Blend Cheeses to add thickness and texture 
• Optional: Powdered Parmesan Cheese to add additional cheese flavor and thickness 

*You can substitute other boxed mac and cheese, I recommend one with a sturdier noodle than the original Kraft noodles. You can usually find a generic brand for about 50 cents/ box. 

Steps: 

1. In one pot, cook boxed pasta as instructed on the box. 
2. Remove pasta from heat and drain, set aside 
3. Use the same pot to heat butter and mix in one cheese packet into melting butter to start a roux. 
4. Add in Cream of Mushroom soups and milk, and use empty soup cans to measure milk 
5. Add in additional cheese packet and seasoning to taste 
6. Bring to a boil
7. Remove from heat, add any shredded or powdered cheese as you have available for texture/ taste
8. Add in pasta noodles 
9. Cover with shredded or powdered cheese as available and desired
10. Bake in the oven for about 15 minutes at 400 degrees. 

Option 2- I can buy a few extras: 

Ingredients: 

• Butter (Or Margarine) for roux, about 2 tbsp 
• 2 boxes of generic Great Value Shells and Cheese*
• 1 can of Cream of Mushroom Soup 
• About 2 cups of Vegetable Broth**
• 3 Cups of Milk – I prefer to use Whole but use what you have 
• Green Onions (1 bundle) 
• Optional: Shredded Mozzarella/ Italian Blend Cheeses to add thickness and texture 
• Optional: Powdered Parmesan Cheese to add additional cheese flavor and thickness 
• Optional: French Bread to top dish
• Seasoning to taste: Garlic Powder, Onion Powder, Black Pepper – additional seasoning as desired

*You can substitute other boxed mac and cheese, I recommend one with a sturdier noodle than the original Kraft noodles. You can usually find a generic brand for about 50 cents/ box. 

**If you have a 14oz can of broth, that is fine, you might just have to up the ratio of milk as you cook the pasta. 

Steps: 

1. Chop green onions 
2. Heat the skillet on the stove
3. Add in butter and chopped green onions (the base/bulb part, keeping the greens for later). Let the onions sautee in the butter for a few minutes, bringing out the flavors
4. Mix in one of the cheese packets from the Shells and Cheese (save the other from the other box for later). Whisk into melting butter to start a roux. 
5. Pour both boxes of pasta into the skillet with the butter and cheese 
6. Cover the pasta with 2 cups of milk and 2 cups of broth 
7. Heat on medium-high to high and bring to a boil over pasta
8. Reduce heat to simmer, add in seasonings, and cover while pasta simmers
9. As the liquid gets absorbed by the pasta, add an additional cup of milk as needed for the pasta to cook 
10. Let simmer for about 20 minutes, until pasta is almost fully cooked 
11. Once pasta is almost fully cooked, add in cream of mushroom soup 
12. If needed to thin, add in ½ can of water with the soup 
13. Stir in 2nd cheese flavor pack 
14. Let the mix come to a soft boil, then remove from heat
15. Add in optional shredded and parmesan cheese. 
16. Top with any additional shredded cheese, green onion greens, and French baguette slices as desired 
17. Heat oven to 400 degrees and back for about 15 minutes browning the toppings. 

Option 3: I have cleared the day and set a budget for this. It’s game time! 

Ingredients:

• Choice of Noodles (1 Box- 16 oz). My favorite is Cavatappi
• 3 Tbsp Butter
• 2-3 Large Yellow Onions
• 2-3 Large Red Onions
• Green Onions (1 bundles)
• 1.5 Cups Stock (Vegetable or Beef)
• 2 Cups Whole Milk/Cream
• 1 Cup White Cheddar Cheese
• 1 Cup Gruyere Cheese
• .5 Cup Mozzarella Cheese
• 3-5 Bay Leaves
• Fried Onions (optional for topping)
• French Baguette
• Seasoning To Taste
• -Black Pepper
• -Garlic Salt
• -Onion Powder
• -Other seasoning as desired

Directions:

Prep & Toppings:

1. Chop Yellow, Red and Green Onions
2. Break/Chop into cubed bread pieces for topping
3. Shred White Cheddar, Gruyere & Mozzarella Cheese
   

Carmelize Onions:

1. Melt butter in pan/skillet (choose a large skillet/pan to make a one-pan dish)
2. Add chopped red & yellow onions
3. Carmelize onions
4. Remove ⅓ of caramelized onions, put aside for later
5. Add uncooked pasta, stock, and milk/cream to the pan, keep over medium-high heat until the milk/stock comes to a boil
6. Add in bay leaves, ½ of green onions & desired seasoning into stock/ milk mix (bay leaves will be removed before serving)
7. Simmer until pasta is fully cooked to taste
8. Once pasta is fully cooked, remove bay leaves
9. Remove from heat and mix in 3 cheeses to create cheese sauce (leave small amounts of cheese out to use as topping)

Bake:

1. Transfer to a baking dish (if not in an oven-safe skillet)
2. Add caramelized onions, fried onions, and bread cubes to top.
3. Top with the rest of the green onions & remaining shredded cheese
4. Bake in the oven at 400 degrees for 15 minutes

As always, enjoy and let us know what you think!