Just a few staple ingredients adds to BIG flavor in this Savory, Velvety Mac and Cheese. Its full-bodied flavor will leave you impressed this dish can be easily made from scratch.
As a kid, mac and cheese was known as the kind from the blue box. The kind that I now know, my parents must have had a busy day and needed something quick to place on the table. Hey, no shame in their game; they were hustlers. And we all have those crazy, hectic days from time to time. Oddly enough, it was those days growing up, that this blue box of its creamy goodness embedded in my memory as, comfort food.
Needless to say, I’m always looking to expand my palate and so about 7 years ago, I heard of this amazing hole-in-the-wall restaurant in East Village called, S’MAC. Sadly, this place is now closed but it was then, when I really explored other versions of mac and cheese and realized, I was missing out and needed to do something about it.
Shortly after visiting S’MAC and around the start of this blog, I created my first mac n cheese recipe. Truth be told, I couldn’t give you a reason as to why I haven’t made a dozen variations. After all, cheese and pasta are my kryptonite!
In this newest recipe, I must admit, I made this one alone, a dozen times; got it down to perfection! I don’t know about you, but I’m a huge fan of a crispy breaded bite and if the cheese is ever so slightly crispy as well, even better! Because then, when you spoon past the top, you go right into the creamy, velvety cheese and tender pasta embodied with full flavor. The garlic and onions add a new depth to what could be a basic dish.
I tried to get that beautiful stringy cheese shot but couldn’t manage. However, I did notice, when you reheat the leftover, the cheese becomes ultra stringy. I know it’s strange to know this insignificant detail, but after making this dish SO MANY times, it was a something I happen to notice. Can we be honest here? I think we ALL drool over those cheese shots. Those are the best!
Are there any variations of mac and cheese recipes that you like? Maybe there’s one you’d like to see here. Leave a comment below, I’d love to know.
Did you enjoy this recipe? Consider rating & commenting below. I love to see your feedback and help answer any questions you may have. Don’t forget to check below for related recipes.
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Garlic and Onion Mac and Cheese
- Total Time: 45 minutes
- Yield: 8x8 dish 1x
Description
Just a few staple ingredients adds to BIG flavor in this Savory, Velvety Mac and Cheese. Its full-bodied flavor will leave you impressed this dish can be easily made from scratch.
Ingredients
- 12 ounces (340 grams) large elbows
- 2 cups (226 grams) cheddar cheese, shredded and divided
- 2 teaspoons (20 grams) salted butter
- 1/2 cup (70 grams) onion, diced
- 2 tablespoons (40 grams) minced garlic
- 1/4 cup (5 grams) parsley, finely chopped
- 1 tablespoon (15 ml) dry sherry
- 1/4 cup (36 grams) all-purpose flour
- 2 cups (480 ml) oat milk or regular milk
- 1/8 cup (18 grams) Italian bread crumbs
Instructions
- In a large saucepan over high heat, bring pasta to a boil. Remove from heat once pasta is al dente. Drain water and set pasta to the side.
- Heat oven to 350°F (180°C). Spray the bottom and sides of an 8×8 baking dish with cooking oil. Evenly sprinkle a few tablespoons of cheese over the bottom; set aside.
- In a small frying pan over medium heat, melt butter. Add onions and saute until onions become translucent, about 3 to 5 minutes. Mix in garlic, parsley and dry sherry. Heat for 1 to 2 minutes. Remove from heat and set aside.
- In the same large saucepan used to cook the pasta, over high heat, mix flour and milk until just combined. Bring to a boil and continue to whisk until sauce thickens, about 5 to 7 minutes. You will feel the sauce thicken by the light resistance during whisking. Remove from heat. Whisk in 1 cup (113 grams) of cheese until melted. Mix in sauteed onions, garlic and parsley. Fold in pasta into the sauce until well coated throughout. Spoon pasta into the prepared baking dish. Sprinkle over the top, the remaining cheese and bread crumbs.
- Bake for 15 to 20 minutes. Allow pasta to rest for 5 minutes before serving. ENJOY!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Cuisine: American
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Macaroni cheese please!
I love a classic macaroni and cheese! Last week I made a new version with different cheeses and other ingredients that made it much creamier, SO good! Can’t wait to share the new one 🙂
Love the flavors and love the dish. Easy , quick and delicious and my family favorite too.
I made this for dinner last night and it was a HUGE hit! Loved that I already had all the ingredients! Thanks so much for sharing!
★★★★★
Hi Tami! I’m so glad this was a huge hit! Thanks for sharing your experience 🙂