Vidalia Macaroni & Cheese 

3 cups whole milk

1 1/4 cup heavy cream

1 stick of unsalted butter (8 tbs)

1/2 cup all purpose flour

Caramelized onions (see recipe below)

16 oz. pasta (cooked per box directions)

3 cups grated gruyere cheese

3 cups grated gouda cheese

3/4 cup panko breadcrumbs

2 tbs butter

1/4 cup parmesan cheese

Salt and pepper to taste

Preheat oven to 375°.

Add milk and heavy cream to a microwave safe bowl. Microwave at 50% in 30 sec intervals until warm. Be careful not to scorch the milk. Set aside. 

In a large oven safe skillet or dutch oven, melt the butter over medium heat. Once melted, add in the flour and whisk until smooth. Continue to whisk over medium heat until lightly golden. Slowly pour in the warmed milk/cream mixture. Stir the entire time. Cook the mixture while stirring until slightly thickened. 
Reduce heat to low and add in the cheeses. Stir until cheese is melted and sauce is smooth. Add in the caramelized Vidalia onions and stir to evenly distribute. Next add in the cooked pasta and stir to evenly coat. 

In a small mixing bowl combine the panko bread crumbs, butter, and parmesan. 

Top the macaroni and cheese with the bread crumb mixture. 

Bake for 20 minutes until there is some browning on top. Enjoy! 

Caramelized Onions

3 Vidalia onions (chopped)

3 tablespoons olive oil 

3 tablespoons brown sugar 

1 tablespoon salt

Add onions, olive oil, and sugar to a large skillet. Warm over medium heat. Once onions have become softened and slightly translucent, reduce heat to medium low. Cook for 25-30 minutes. Stir onions every few minutes making sure that they are not sticking or burning. The result should be a deep golden color with any excess liquid evaporated. Once the desired consistency has been achieved remove onions from heat and allow to cool before using in recipe.