BY FOLLOW YOUR HEART
| Moderate | Vegan | Soy Free
French Onion Mac and Cheese
INGREDIENTS
- 1 large onion, sliced (approximately 4 cups)
- ¼ cup vegan beef broth
- ¼ cup dry white wine
- 3 tablespoons butter, divided
- 1 teaspoon chopped fresh thyme, plus 3 sprigs for garnish
- 2 tablespoons flour
- 2 cups plain, unsweetened non-dairy milk, warmed
- ¾ teaspoon sea salt, divided
- ⅛ teaspoon pepper
- 2 ¾ cups Follow Your Heart Dairy-Free Shredded Mozzarella, divided
- ¼ cup plus 1 tablespoon Follow Your Heart Dairy-Free Shredded Parmesan
- 8 ounces cavatappi pasta
- 6 slices baguette
- 1 tablespoon olive oil
INSTRUCTIONS
- In a small cup, mix broth and wine.
- In a wide skillet, melt 1 tablespoon butter over medium-high heat.
- Add onions and thyme, spread out in an even layer, and let cook 3 to 4 minutes until slightly browned on one side.
- Reduce heat to medium-low, and cook onions, stirring occasionally, 30 to 40 minutes until deep brown and caramelized. Use broth mixture, a tablespoon at a time, to deglaze pan and scrape up sticky bits that form on bottom during cooking.
- In the meantime, In a small pot, melt 2 tablespoons butter over medium heat.
- Whisk in flour to form paste. Cook 2 to 3 minutes until paste is light blonde color.
- Whisk in milk, ¼ teaspoon salt, and pepper. Simmer 3 to 4 minutes until thickened enough to coat back of spoon.
- Add 2 cups mozzarella and ¼ cup parmesan, and stir until gooey and smooth. Remove from heat and set aside.
- When onions are almost done cooking, add ½ teaspoon salt. If there is broth remaining, add to pan, and cook until evaporated.
- Remove onions from pan and set aside.
- Preheat oven to 400°F.
- Bring a large pot of salted water to a boil. Cook pasta to al dente, according to package directions. Strain and set aside.
- Into a large mixing bowl, add pasta, onions, cheese sauce, and ½ cup mozzarella. Mix to combine.
- Transfer pasta to medium casserole, and press baguette slices into top.
- Sprinkle remaining mozzarella and parmesan over top, and drizzle with olive oil.
- Bake 20 minutes until bubbly. Broil 1 to 2 minutes if cheese on top is not completely melted.
- Remove from oven and let rest for 10 minutes.
- Garnish with thyme sprigs.
