Macaroni and Cheese with Caramelized Onions and Bacon

Ingredients

• 1 package elbow macaroni , 16 ounce
• 8 tablespoons unsalted butter , divided
• 0.5 cups sour cream
• 2 tablespoons cream cheese , softened
• 1 egg , beaten
• 4 cups grated Asiago cheese , divided
• 4 cups grated Vermont Cheddar cheese , divided
• 4 stripss bacon
• 1 large onion , sliced thin
• 4 cloves garlic , minced
• 0.13 teaspoons brown sugar
• 0.25 cups chopped fresh parsley
• 0.25 cups panko bread crumbs
• 5 tablespoons all-purpose flour
• 3 cups milk
• 1 tablespoon hot pepper sauce
• 0.5 teaspoons ground mustard
• 0.5 teaspoons paprika
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons salt

Instructions

1. 1

   Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, for 8 minutes (noodles will still be slightly hard). Drain. Transfer to a large bowl; add 4 tablespoons butter and toss to coat.

2. 2

   Whisk sour cream, cream cheese, and egg together; stir into macaroni. Stir in 3 cups each Asiago cheese and Cheddar cheese.

3. 3

   Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserve drippings in skillet. Transfer bacon to a paper towel-lined plate to drain, then chop into small pieces.

4. 4

   Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.

5. 5

   Add onion, 2 tablespoons butter, and garlic to drippings; cook and stir over medium-high heat for 2 minutes. Reduce heat to medium-low. Add brown sugar; cook, stirring occasionally, until onion very soft and golden brown, 10 to 15 minutes. Stir in bacon, parsley, and panko bread crumbs; transfer to a small bowl and set topping aside.

6. 6

   Heat same skillet over medium-low heat. Add remaining 2 tablespoons butter; melt. Whisk in flour; stir until light golden brown and becomes paste-like, about 5 minutes. Gradually whisk in milk and bring to a simmer over medium heat. Cook and stir until smooth and thickened. Stir in hot pepper sauce, ground mustard, paprika, pepper, and salt. Remove sauce from heat; let cool 5 minutes.

7. 7

   Pour sauce over macaroni mixture, stir to coat. Transfer to the prepared baking dish; sprinkle with remaining 1 cup each Asiago cheese and Cheddar cheese. Top with bread crumb topping.

8. 8

   Bake in the preheated oven until hot, bubbling, and golden brown on top, about 30 minutes.