1.5LBS uncooked, sweet italian sausage, casings removed
1.5 cups caramelized onions (see below)
1 quart whole milk
6 Tbsp unsalted butter
6Tbsp flour
3/4LB aged gouda cheese, grated (about 4 cups)
Salt and pepper
-CARAMALIZED ONIONS-
3 Tbsp butter
2 Tbsp extra virgin olive oil
2.5LBS onions, thinly sliced or chopped
Salt and pepper
2 tsp sugar
Instructions
Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta until al dente. Meanwhile, heat a large, heavy bottomed saucepan over medium-high heat. Add the sausage and cook, stirring and breaking up the meat, until no longer pink. Transfer the sausage to a large bowl and wipe the saucepan clean. Add the pasta and 1 cup of the caramelized onions to the sausage and stir to combine. In a medium saucepan or a microwave oven, heat the milk until steaming. Return the large saucepan to the stove, add the butter and melt over medium heat. Add the flour and cook, whisking constantly, for 3 minutes. Whisk in the hot milk, 1/4 cup at a time, and continue whisking until the sauce is smooth and thick and comes to a simmer. Add 2.5 cups cheese, remove from heat and whisk until the cheese is melted, about 2 minutes; season to taste with salt and pepper. Add the cheese sauce to the pasta mixture and stir to combine.
Butter a 9x13 inch baking dish and add the pasta mixture in an even layer. Sprinkle the remaining 1/2 cup caramelized onions and 1.5 cups cheese on top. Bake until golden and bubbling, about 40 minutes depending on altitude. Remove from the oven and let rest for 10 minutes before serving.
Caramelized onions-
In a large skillet, melt the butter in the olive oil over medium-high heat. Add the onions and 1/4 each salt and pepper, and cook, stirring constantly, until the onions begin to soften, about 5 minutes. Stir in the sugar and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes
Originally Submitted
10/26/2013
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