Rosemary Walnut Mac With Caramelized Onions Recipe

Name: Rosemary Walnut Mac With Caramelized Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Onions, Thinly Sliced; Salt And Olive Oil; 16 ounces, weight Short-cut Pasta, Cooked To 2 Minutes Shy Of Al Dente And Drained; 4 Tablespoons Butter; 3 cloves Minced Garlic; 1 whole Chicken Bouillon Cube (skip If Vegetarian And Just Add Extra Salt); 1 sprig Fresh Rosemary, Leaves Stripped And Chopped; 2 Tablespoons Dijon Mustard; 3 Tablespoons Flour; 3 cups Milk; 3 cups Freshly Grated Sharp White Cheddar Cheese; 1/2 cups Toasted, Chopped Walnuts; 1/4 cups Panko Bread Crumbs

Servings: persons

2 whole Onions, Thinly Sliced
Salt And Olive Oil
16 ounces, weight Short-cut Pasta, Cooked To 2 Minutes Shy Of Al Dente And Drained
4 Tablespoons Butter
3 cloves Minced Garlic
1 whole Chicken Bouillon Cube (skip If Vegetarian And Just Add Extra Salt)
1 sprig Fresh Rosemary, Leaves Stripped And Chopped
2 Tablespoons Dijon Mustard
3 Tablespoons Flour
3 cups Milk
3 cups Freshly Grated Sharp White Cheddar Cheese
1/2 cups Toasted, Chopped Walnuts
1/4 cups Panko Bread Crumbs

1
In a large skillet, add a drizzle of olive oil, the onions, and a sprinkle of salt. Turn heat to medium-low and cook slowly for 30 minutes to 1 hour until very soft and golden, stirring every few minutes.
2
Meanwhile, make the rest of the mac. In a pot (I use the pot from boiling the pasta), add the butter, garlic, rosemary, bouillon, if using, and dijon over medium-high heat. Stir to melt and create a paste. Sprinkle the flour over the mixture and stir for one minute. Pour the milk into the flour mixture slowly, stirring or whisking as you pour. When all the milk is added and the mixture has bubbled, stir in all the cheese to melt. Taste the cheese sauce and add salt to your preference.
3
When the cheese sauce and the onions are done, add the cooked pasta, onions, and most of the walnuts to the sauce. Stir together and taste one more time for seasoning. Pour the mac into a baking dish and top with the rest of the walnuts and the panko bread crumbs.
4
Bake at 375u00b0F for 20-30 minutes until cheese sauce is bubbly and the top is lightly browned. Eat. Enjoy!
5
Note: You can make this up to 4 days in advance and store in the fridge. Just bake a little bit longer to heat all the way through!

1204

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 whole Onions, Thinly Sliced, Salt And Olive Oil, 16 ounces, weight Short-cut Pasta, Cooked To 2 Minutes Shy Of Al Dente And Drained, 4 Tablespoons Butter, and more.

Yes, Rosemary Walnut Mac With Caramelized Onions falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rosemary Walnut Mac With Caramelized Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions