French Onion Chicken Macaroni and Cheese

Ingredients

Caramelized Onions

• 2 medium yellow onions, diced
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 teaspoon sea salt
• ½ teaspoon black pepper

Mac and Cheese

• 16 ounces elbow macaroni, cooked al dente and drained
• ½ cup (1 stick / 113 g) unsalted butter
• ½ cup (62.5 g) all-purpose flour
• 2 cups (490 g) whole milk, warmed
• 1 cup (240 g) beef stock
• 2 teaspoons kosher salt
• ½ teaspoon ground mustard powder
• ¼ teaspoon garlic powder
• ¼ teaspoon cayenne pepper, optional
• 1 cup (113 g) sharp Gruyere cheese, freshly shredded
• ½ cup (56.5 g) mozzarella cheese, freshly shredded
• 2 cups (280 g) shredded rotisserie chicken

Topping

• salt and pepper, to taste
• ¼ cup (28 g) Gruyere cheese, shredded
• thyme, chopped (for garnish)

Instructions

Preheat oven to 350°F.

Caramelized Onions

1. Heat a skillet over medium-high heat and when hot, add the oil, butter, and onions.
2. Turn the heat to low and cover with a lid and cook for 25-30 minutes until the onions are softened.
3. Turn the heat to medium, uncover, and cook until the onions are golden brown, stirring occasionally
4. Cover and remove the pan from the heat and set aside.

Mac and Cheese

1. In a saucepan over medium heat, melt the butter.
2. Add the flour and whisk constantly for 1-2 minutes (or until the mixture turns light brown).
3. Remove from heat and gradually pour in the warm milk and beef stock, whisking constantly.
4. Return the pan to the heat, whisk another 3-5 minutes or until thickened.
5. Add the salt, garlic powder, ground mustard, and cayenne pepper and stir to combine.
6. Add the cheeses and onion mixture, stir until all of the cheese is melted.
7. Pour the sauce over the top of the cooked elbow macaroni. Stir to combine.
8. Add the shredded rotisserie chicken and stir until completely mixed together.

Topping

1. Top with ¼ cup shredded Gruyere cheese
2. Bake, uncovered, for 12-15 minutes, or until golden brown.
3. Season with salt and pepper, and top with chopped thyme.