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butter olive oil onion sugar Pasta butter garlic adobo sauce flour milk shredded white Cheddar cheese
Viewed: 46 - Published at: 4 years agoIngredients
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 1 whole Large Onion, Cut In Half, Then Thinly Sliced
- 2 Tablespoons Sugar
- 8 ounces, weight Penne Pasta
- 1/4 cups Butter
- 1/2 teaspoons Minced Garlic
- 1/2 whole Chipotle Chile From A Can, Finely Diced
- 1 teaspoon Adobo Sauce From The Can Of Chiles
- 1/4 cups Flour
- 2 cups Whole Milk
- 2 cups Shredded White Cheddar Cheese
Method
- For the onions: In a large skillet over medium heat melt the butter and then the olive oil.
- Add your onions and saute for a few minutes until they begin to get soft.
- Add the 2 tablespoons of sugar and turn the heat down a little.
- Continue cooking for about 20 minutes until they are a golden brown.
- Drain any excess oil and set aside to cool.
- (I take mine out of the pan and place them on a couple of paper towels to absorb any excess oil.)
- For the pasta: Preheat oven to 375 F.
- Cook pasta in a pot of salted water until al dente (according to package instructions for al dente).
- Meanwhile melt the butter in a saucepan over medium heat.
- Add the minced garlic, diced chipotle pepper and the adobo sauce.
- Cook for a minute until fragrant.
- Add your flour and whisk constantly for about 2 minutes.
- Slowly add milk and bring to a boil and simmer for a minute until it thickens.
- Remove from the heat and add the cheese a handful at a time stirring until melted.
- Add the caramelized onions and pasta and mix thoroughly.
- Place in a large oval baking dish and bake at 375 F for about 30 minutes.
- Enjoy!
