Caramelized Onion and Asparagus Mac and Cheese
Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
Creamy baked Fontina mac and cheese with caramelized red onions, tender asparagus tips, and tangy, herbaceous marjoram.
Recipe Type:
Dinner
Makes: 10 servings
Ingredients
- 5 tablespoons unsalted butter , divided
- 1 large red onion , sliced thin
- 3 sprigs plus 1 teaspoon fresh marjoram , minced, divided
- sea salt to taste
- ground black pepper to taste
- 1 pound asparagus
- 1 pound cavatappi pasta
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 6 cups 1 1/2 pounds Wisconsin fontina cheese, shredded
Instructions
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Heat large skillet over medium heat. Add 1 tablespoon butter. When melted, add sliced onion, marjoram sprigs.pinch of sea salt and black pepper. Cook, stirring frequently, for 5 minutes. Turn heat to low. Cook, stirring occasionally, for 25 minutes, until onions caramelize.
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Meanwhile, preheat oven to 400°F. Butter deep 9 x 13-inch baking dish and set aside.
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Bring large pot of salted water to boil. Blanche asparagus spears for 1 1/2 minutes. Remove from water with tongs, immerse spears in ice water and set aside. Add pasta to boiling water and cook to al dente. Drain and set aside.
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Meanwhile, drain and chop cooked asparagus into 1 – 2-inch segments.
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Heat remaining 4 tablespoons butter in large saucepan over medium heat. Whisk in flour and pinch of sea salt. Cook 2 minutes. Gradually whisk in milk. Cook, stirring often, until mixture thickens, about 5 minutes. Turn heat to low and gradually stir in fontina, reserving 2 tablespoons.
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Add cheese sauce to cooked pasta and fold in caramelized onions and chopped asparagus. Spoon into prepared baking dish. Top with reserved 2 tablespoons fontina.
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Bake 35 - 40 minutes or until filling is bubbling and top is golden brown.
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Garnish with reserved teaspoon minced marjoram. Serve immediately.