Ingredients

The following ingredients have 8 Servings
  • 6 tablespoon(s) unsalted butter
  • 2 tablespoon(s) olive oil
  • 3 - large yellow onions, sliced
  • 1 pound(s) cavatappi pasta
  • 1/4 cup(s) all-purpose flour
  • 2 1/2 cup(s) 2% milk
  • 2 cup(s) Fontina cheese, shredded
  • 2 cup(s) Asiago cheese, shredded
  • 8 ounce(s) mascarpone cheese
  • 1 teaspoon(s) salt
  • 2 cup(s) croutons
  • 3 cup(s) Gruyere cheese, shredded

Instruction

  • Heat 2 tablespoons butter and olive oil over medium low heat in a large non-stick skillet. Add onions, cover, and cook 30 minutes, stirring every 10 minutes.
  • Remove lid and cook an additional 10 minutes or until caramelized.
  • Meanwhile, prepare pasta according to package directions. Drain and place back in a large pot with the caramelized onions.
  • Melt remaining 4 tablespoons butter in a large saucepan over medium heat. Whisk in flour until smooth and cook one more minute or until mixture starts to brown.
  • Whisk in milk and bring to a boil.
  • Reduce heat to low and mix in Fontina, Asiago, and mascarpone cheeses, plus the salt.
  • Heat 5 minutes or until cheese is melted and the mixture is smooth, whisking occasionally.
  • Mix cheese sauce with cooked pasta and caramelized onions in the large pot.
  • Pour pasta into 8 oven-safe dishes, preferably French onion soup bowls. Place dishes on a large cookie sheet.
  • Heat oven broiler. Top bowls filled with mac & cheese evenly with croutons and shredded Gruyere cheese.
  • Broil for 2 to 3 minutes or until cheese is melted.