Pumpkin and Caramelized Onion Macaroni and Cheese

By Foodiewife

Ingredients

• 1 large white onion, sliced
• 6 tbsp butter, divided
• 1 lb macaroni pasta
• 3 tbsp flour
• 1 cup amber beer
• 2 tbsp maple syrup (or honey)
• 2 cups whole milk
• 1/2 tsp allspice
• 1/8 tsp nutmeg
• 1 tsp ground mustard
• pinch of cayenne pepper
• salt and pepper, to taste
• 1 (14 oz) can pumpkin puree
• 2 1/2 cups freshly grated cheddar cheese, divided

Details

Servings 6
Adapted from greensnchocolate.com

Preparation

Step 1

In large skillet, melt 2 tbsp butter over medium-low heat. Add onion and cook until golden brown and caramelized, about 30 minutes, stirring often.


After onions are done, bring a large pot of water to boil. Add pasta and cook until al dente. Also preheat broiler.


While pasta water is cooking, add remaining 4 tbsp butter to skillet with onions and melt over medium heat. Once butter is melted, whisk in flour and cook for 1 minute. Then add beer. Reduce until almost evaporated, then add maple syrup and milk. Season with allspice, nutmeg, mustard, cayenne pepper, and salt and pepper.


Cook until sauce is thick enough to coat back of spoon, about 5-8 minutes. Whisk in pumpkin and 2 cups of the grated cheese. Once melted, add cooked pasta into sauce and stir to completely combine. Pour into casserole dish and top with remaining 1/2 cup of cheese. Melt cheese under broiler until golden brown. Watch carefully!