Featured Wisconsin Cheeses: Fontina, Gruyere
I was thrilled to be asked to participate in the 30 Days, 30 Ways Macaroni & Cheese Blog again this year. Last year I created a Mexican Mac & Cheese, but this year’s theme was to transform a well-known dish into a mac & cheese recipe. While trying to think of something fun and creative, I remembered a recipe I made a while back which quickly became my brother’s favorite: French Onion Soup Sandwiches. Why not do something similar for this challenge? Although I’ve never made the actual French onion soup, I decided to use some of its ingredients in my macaroni and cheese dish: onions, Wisconsin Fontina and Gruyere Cheeses, and beef broth. Enjoy!
French Onion Soup Macaroni & Cheese
2 tablespoons butter
2 tablespoons olive oil
6 cups onions, thinly sliced, skins reserved for boiling
2 teaspoons dry thyme
2 3/4 cups milk, divided
1/4 cup half and half
3 tablespoons cornstarch
2 cups (8 ounces) Wisconsin Fontina Cheese, shredded and divided
2 cups (8 ounces) Wisconsin Gruyere Cheese, shredded and divided
4 cups low sodium beef broth
3 cups water
1 pound pipette pasta*
1 1/2 cups fresh bread crumbs (I used a baguette for mine)
Preheat oven to 375°F. Heat butter and olive oil in large skillet over medium-low heat. Add onions, salt and thyme; sauté 25 minutes or until onions are golden brown and soft. Set aside.
Add 2 cups milk and half and half to large saucepan; bring mixture to boil; add onion skins. Lower heat and simmer 20 minutes. Remove onion skins and discard.
In small bowl, whisk together remaining milk and cornstarch. Add cornstarch mixture to hot milk and bring to boil. Lower heat and cook until the mixture has thickened, about 10-15 minutes. Once thickened, remove from heat, add 1 1/2 cups Fontina Cheese and 1 1/2 cups Gruyere Cheese; stir to combine.
Meanwhile, combine beef broth and water in large saucepan; bring mixture to boil; add pasta and cook 5 minutes; drain and set aside. In 2-quart baking dish combine pasta, onions and cheese sauce; mix to combine. Sprinkle bread crumbs and remaining cheese over the top; bake 30 minutes.
*Pipette pasta is a pipe-shaped, curved pasta. The pipe is open on both ends, but one end is pinched slightly. Penne pasta or pasta shells could be substituted.
Recipe adapted slightly from Robyn Webb.
Print This Post
Leave a Reply