Caramelized Onion Mac and Cheese

Thinly slice the onions against the grain.

In a large, oven-safe pan over low-medium heat, melt the butter.

Add the sliced onions to the pan with a hefty pinch of salt. Cook low and slow, stirring occasionally.

After about 30 minutes, once the onions have softened, add the minced garlic, Worcestershire sauce, and stock.

Add the bundle of fresh thyme, rosemary, and parsley. Continue to cook, stirring occasionally.

After another 30 minutes, or once the onions are deeply caramelized and jammy, remove the herb bundle. Reserve a few tablespoons of the onions for garnish.

Pour the heavy cream into the pan with the remaining onions and bring to a light bubble.

Stir in the Dijon mustard, then turn off the heat.

Slowly add the shredded white cheddar, Gruyère, and Parmesan cheese in batches, stirring until the sauce is smooth and creamy.

Meanwhile, cook the pasta according to package directions until al dente. Drain well.

Add the cooked pasta to the cheese sauce and mix until fully coated.

Preheat your oven to 350°F (175°C).

Top the mac and cheese evenly with the remaining shredded cheese and a sprinkle of dried parsley.

Bake for 20 minutes. For a golden-brown top, switch to the broiler for the last 1-2 minutes, watching carefully to prevent burning.

Remove from the oven and garnish with the reserved caramelized onions before serving.