A delightful twist on the classic macaroni and cheese, featuring a creamy blend of Gruyère and Cheddar cheeses.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a consistent baking temperature.
Cook the macaroni in a large pot of boiling salted water until al dente. Drain and set aside.
Cooking the pasta al dente prevents it from becoming mushy during baking.
In a saucepan, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from browning too much.
Stir in the flour and salt, cooking for 1-2 minutes to form a roux.
Cooking the roux removes the raw flour taste and helps thicken the sauce.
Gradually whisk in the milk, stirring constantly until the sauce thickens.
Adding the milk slowly prevents lumps from forming in the sauce.
Remove the saucepan from heat and stir in the Gruyère and Cheddar cheeses until melted and smooth.
Mix until the cheese is fully melted for a creamy sauce.
Combine the cooked macaroni with the cheese sauce in the casserole dish, mixing well.
Ensure the macaroni is evenly coated with the sauce for consistent flavor.
Sprinkle the Parmesan cheese evenly over the top.
For extra crunch, mix the Parmesan with breadcrumbs before sprinkling.
Bake in the preheated oven for 30-35 minutes, or until golden and bubbly.
Check the dish halfway through to ensure even browning.
Serve warm and enjoy your creamy baked macaroni.
Garnish with chopped parsley for a fresh touch.
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