Balsamic Caramelized Onion & Mushroom Mac n' Cheese

From the kitchen of: Helen Smith

1 tbsp. Extra Virgin Olive Oil
1/4 cup plus 1 tbsp., divided butter
1 medium onion thinly sliced
1 cup thinly sliced button mushrooms
2 cloves garlic, minced
1/4 cup Traditional Balsamic Vinegar
1/4 cup flour
1/2 cup of half and half cream
1 1/2 cups milk
1 cup shredded sharp cheddar cheese
1/3 cup grated Parmesan cheese
12 oz. elbow macaroni, cooked according to directions on box
salt and pepper to taste

In large skillet melt olive oil and 1 tbsp. of butter. Add onions and saute until they are deep golden-brown and tender, about 8 to 10 minutes. Add mushrooms, garlic and balsamic vinegar to pan. Saute another 5 minutes or until mushrooms are softened. Scrape into a bowl and set aside.

In same skillet melt remaining 1/4 cup butter. Whisk in flour until completely smooth. Slowly whisk in half & half and milk until smooth. Simmer until sauce is bubbly and thickened.

Remove pot from heat and whisk in cheeses until melted. Add the cooked pasta and mushroom/onion mixture. Stir until evenly combined. Season with salt and pepper to taste.

Place into a casserole dish and bake at 375 for 15-20 minutes or until heated through and bubbly.
Older Post
Newer Post
Close (esc)

shipping notes

Please be aware that we DO NOT ship to the following Provinces: N.W.T., Nunavut, Quebec, and Yukon. If you would like help finding a store local to you, please e-mail us at and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.


Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now