![Southern Living Macaroni and Cheese with Caramelized Onions in the baking dish to serve](https://cdn.statically.io/img/www.southernliving.com/thmb/awurVetwbChnrlqcXZoxrXL1bLk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/27699_LUMAC_34199-1-4effa78baf344da0a33d5d355c186294.jpg)
Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley
There’s not a savory dish we can think of that isn’t made even better with the addition of caramelized onions. Although it takes a little patience and a lot of stirring, those sweet, golden, and meltingly tender bits of onion add unparalleled richness to everything, including this macaroni and cheese.
Because many folks are choosing to watch what they eat these days, we gave our classic macaroni and cheese recipe a wholesome makeover, trimming the fat and upping the fiber and protein by using chickpea pasta. Rich, satisfying, and better for you, this side dish deserves a place in your dinner rotation.
Ingredients
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3 center-cut bacon slices, chopped
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1/4 cup unsalted butter
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4 cups chopped yellow onions (about 3 medium onions)
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4 cups whole milk
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2 1/2 tsp. kosher salt
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2 tsp. Dijon mustard
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2 tsp. Worcestershire sauce
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1 tsp. garlic powder
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1/4 tsp. black pepper
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1/4 tsp. ground turmeric
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2 Tbsp. cornstarch
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2 Tbsp. cold water
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6 oz. extra-sharp yellow Cheddar cheese, shredded (about 1 1/2 cups), divided
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6 oz. Gruyère cheese, shredded (about 1 1/2 cups), divided
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1 lb. chickpea pasta (such as Banza), cooked according to package directions for al dente
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2 Tbsp. chopped fresh chives
Directions
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Preheat oven to 350°F with oven rack about 8 inches from heat source. Lightly coat a broiler-safe 13- x 9-inch baking dish with cooking spray; set aside. Cook bacon in a large Dutch oven over medium, stirring occasionally, until crisp, about 6 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving drippings in Dutch oven.
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Add butter to reserved bacon drippings, stirring over medium heat until melted. Add onions; cook, stirring occasionally, until onions are soft, 5 to 7 minutes. Reduce heat to medium-low; cook, stirring occasionally, until onions turn golden brown, 30 to 35 minutes (stir in a splash of water if onions begin to stick).
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Add milk, salt, Dijon mustard, Worcestershire sauce, garlic powder, black pepper, and ground turmeric to onions in Dutch oven. Bring to a simmer over medium; cook, stirring occasionally, about 5 minutes. Whisk together cornstarch and cold water in a small bowl. Drizzle cornstarch mixture into onion mixture; cook, whisking constantly, until thickened, about 2 minutes. Remove from heat, and gradually add 1 1/4 cups each of the Cheddar and Gruyère cheeses, whisking constantly until melted and smooth, about 2 minutes. Stir in cooked pasta; pour mixture into prepared baking dish.
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Bake in preheated oven until bubbly and golden, 20 to 25 minutes. Remove from oven; increase oven temperature to broil. Sprinkle evenly with remaining 1/4 cup each Cheddar and Gruyère cheeses; broil until cheeses are melted and golden, 3 to 4 minutes. Remove from oven; cool slightly on a wire rack, about 10 minutes. Sprinkle with chives and bacon just before serving.