Caramelized French Onion Mac & Cheese

1. Over medium-low heat, warm up an oven-safe deep skillet or pot. Toss in the butter and oil. Once it’s hot, throw in all those sliced onions. Give them a good stir. Low and slow… let those onions caramelize, stirring every few minutes to keep them from sticking. If they’re catching too much, just whisper a bit more oil over them. The lower the heat you do this, the better the results but if you don’t have the patience don’t worry you can speed up the process using a higher heat, but be sure to stir often.
2. Once the onions are nearly fully caramelized, toss in the garlic and thyme, cook for two minutes.
3. Pour in your wine and let it work its magic, scraping up any tasty bits that clung to the bottom. Let the wine mostly disappear into the mix, which takes a minute or two.
4. Now, add the broth and water in there, along with the pasta. Give it a good mix and make sure that pasta gets comfy and covered. Turn up the heat to get it boiling, then let it simmer until the pasta’s al dente and most liquid has waved goodbye, about 6-8 minutes. Turn on the oven to a broil in preparation for the last steps.
5. Take it off the heat, stir in Carbone’s Alfredo Mac & Cheese and 1/2 cup of cheese until it’s all melty and smooth.
6. Top with the remaining 1/2 cup of cheese and broil for 2 minutes to melt the cheese for a golden crust.
7. Top with some fresh thyme and enjoy… that’s it ✅