Featured Wisconsin Cheeses: Benedictine
Caramelized Onion & Rosemary Mac & Cheese
6 tablespoons butter, divided
5 cups sliced onions
2 tablespoons chopped fresh rosemary
3 cups (12 ounces) dry whole wheat macaroni
3 tablespoons flour
2 1/2 cups milk
1/2 cup cream
1 egg, lightly beaten
3/4 pound (about 3 cups) shredded Wisconsin Benedictine Cheese
1 teaspoon kosher salt
Preheat oven to 350°F. Lightly butter a 9×13-inch pan and set aside.
Melt 3 tablespoons butter over medium-high heat in a large skillet. Add onions and cook
without stirring for 7-10 minutes, or until beginning to brown. Reduce heat to medium and stir,
continuing to cook, for an additional 5-10 minutes or until caramelized. Stir in rosemary.
Remove onions from pan and set aside.
Bring a large pot of water to a boil, and cook macaroni noodles until al dente, according to package directions. Drain and set aside.
Meanwhile, melt remaining 3 tablespoons butter in a medium saucepan. When butter is melted, stir in flour and stir constantly for 3-4 minutes. Add milk and cream slowly, whisking until combined. Bring milk mixture to a boil, and simmer until thickened, about 5-10 minutes.
In a small bowl, temper the egg with 1/2 cup of hot milk mixture. Pour egg mixture into milk mixture and whisk to combine. Stir in onions, cooked macaroni, and all but 1 cup of the shredded cheese. Stir until smooth.
Pour into prepared pan. Top with remaining 1 cup of cheese. Bake for 35 minutes, or until lightly browned and bubbly.
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Benedictine, Macaroni & Cheese, Recipe, Wisconsin Cheese
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