Macaroni and Cheese with Caramelized Onions

Ooooo cheese, bacon, and caramelized onion? What more could you ask for? Well, a little more flavor is what we found we could ask for. Doug added some crushed red pepper and said it was a lot better after that (I would also add garlic). There wasn't a massive amount of flavor but still, we both went back for seconds so there must be something there!

• 4 strips bacon
• 1 large sweet onion, halved and thinly sliced
• 1 1/2 cups regular or multigrain dried elbow macaroni (6 oz)
• 2 cups mozzarella cheese (8 oz)
• 4 oz processed Gruyere cheese, shredded, or bleu cheese, crumbled
• 1 cup half and half or light cream
• 1/8 tsp black pepper

In a large skillet cook bacon on medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet. In a large saucepan, cook macaroni according to package directions. Preheat oven to 350 degrees. 

Cook onion in reserved bacon drippings over medium heat for 5-8 minutes, or until onion is tender and golden brown. Set aside. Drain pasta and return to saucepan. Stir in the crumbled bacon, onion, and 1 1/2 cups mozzarella cheese, the Gruyere cheese, half and half, and pepper. Toss gently to combine. Spoon into 1 1/2 quart casserole dish.

Bake, uncovered, for 20 minutes. Stir gently. Top with remaining mozzarella cheese. Bake about 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes. 

Serves 4

Prep Time: 25 minutes

Total Time: 1 hour 5 minutes

Recipe from Better Homes and Gardens New Cook Book