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Caramelized Idaho-Eastern Oregon Onion Mac n Cheese

This sinfully rich Mac ’n’ Cheese is packed with decadent caramelized onions and the classic New Orleans “holy trinity”: onions, celery and pepper. If you like a kick, don’t forget the Louisiana-style hot sauce.
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Ingredients Method

Ingredients
  

Caramelized Onions:
  • 8 Spanish yellow onions 4 lbs
  • 1/4 cup butter 2 ounces
  • 1 tsp salt
  • 1 tsp pepper
Cheese Sauce:
  • 2/3 cup butter 5.3 ounces
  • 6 ribs celery finely chopped 12 ounces
  • 2 red peppers finely chopped 18 ounces
  • 1 Spanish yellow Idaho-Eastern Oregon onion finely chopped 8 ounces
  • 6 cloves garlic minced 1 ounce
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 2/3 cup all-purpose flour 3.3 ounces
  • 10 cups 2% milk
  • 2 tbsp Dijon mustard
Crunchy Topping:
  • 4 cups panko breadcrumbs 8 ounces
  • 1 cup grated Parmesan cheese 4 ounces
  • 1 cup butter melted 8 ounces
  • 1 tsp salt
  • 1 tsp pepper
Assembly:
  • 6 cups shredded sharp aged Cheddar cheese 1.5 lb
  • 4 cups sour cream
  • 1 1/2 cups chopped fresh parsley
  • 3/4 cup grated Parmesan cheese 3 ounces
  • To taste Louisiana-style hot sauce
  • 18 cups cooked elbow macaroni 4.5 lb

Method
 

Caramelized Onions:
  1. Melt butter in a large heavy-bottomed pan set over medium low heat. Cook onions, stirring often, for 60 to 75 minutes or until golden brown. Season with salt and pepper.
Cheese Sauce:
  1. Melt butter in a large pan set over medium heat. Add celery, onion, red pepper, garlic, salt and pepper; cook until soft. Sprinkle flour over top. Cook, stirring, for 2 minutes. Slowly stir in the milk until smooth and thickened. Remove from heat. Whisk in Dijon mustard.
Crunchy Topping:
  1. Toss breadcrumbs with Parmesan cheese, melted butter, salt and pepper.
1 order:
  1. Stir 1 cup Cheese Sauce with 1/2 cup (2 ounces) Cheddar cheese, 1/3 cup sour cream, 2 tbsp chopped parsley, 1 tbsp (.25 ounces) Parmesan cheese, and hot sauce together until smooth. Stir in 1 1/2 cups (6 ounces) cooked macaroni.
  2. Layer pasta with 1/3 cup (2 ounces) caramelized onions into a greased 2 cup baking dish. Sprinkle with 1/3 cup (2 ounces) Crunchy Topping. Bake at 425F for 18 to 20 minutes or until golden brown and bubbling.