Caramelized Onion Mac & Cheese Made with Explore Cuisine Green Lentil Penne

If you’re a reader of The Classy Chics, you’ve seen many recipes featuring products from Explore Cuisine, such as Pesto Spaghetti with Seared Tuna, Gluten Free Green Bean and Pasta Casserole, and Southwestern Black Bean Spaghetti. As you may guess from those recipes, Explore Cuisine makes vegan, non-GMO, gluten-free pastas using beans, rice, and pulses (the dried seeds of legumes). These pastas are nutrient-packed, making them a healthful alternative to traditional pasta.

* Complimentary Samples Received for Review.

Today I’m sharing an original recipe, a version of mac & cheese with Explore Cuisine’s Organic Green Lentil Penne as the star of the show. The penne’s subtle lentil flavor is perfect in my recipe, and the ridges of the penne hold the sauce beautifully. Best of all, the texture is amazing, neither too firm nor mushy, even when leftovers are reheated. Explore Cuisine products are definitely a hit in our house!

Green Lentil Penne Caramelized Onion Mac & Cheese

8 ounces Explore Cuisine Organic Green Lentil Penne
Kosher salt, as indicated in the instructions below
4 tablespoons olive oil, divided
1 medium onion, thinly sliced (about 2 1/4 cups)
3 small garlic cloves, minced (a generous 1/2 tablespoon)
1/3 cup flour
2 1/2 cups milk
2 tablespoons white wine (optional)
1/4 teaspoon ground black pepper
6 ounces cheese, shredded or cut into small cubes (I used a combination of Monterey Jack and Colby Jack cheeses)
1 cup seasoned panko bread crumbs
2 tablespoons melted butter
3 tablespoons chopped chives, divided

Cook the Green Lentil Penne in a large saucepan according to the directions on the package, adding about 1 tablespoon salt to the water; drain the pasta and set it aside.

In the same saucepan, heat 2 tablespoons of the olive oil over medium heat. Add the onions and sprinkle them with about 1/2 teaspoon salt. Reduce the heat to medium-low and cook the onions for about 40 minutes, stirring frequently, until they’re golden in color; they will reduce in volume as they caramelize. Push the onions to the edges of the pan and add the remaining 2 tablespoons olive oil to the center. Add the garlic to the oil and cook it, stirring, for a minute or two. With a whisk, stir in the flour, coating the onion and garlic; whisking constantly, cook the flour for about a minute. Turn the heat up to medium. Vigorously whisk in about half of the milk; continue whisking until the milk and flour are combined and thickened, about 2 minutes. Whisk in the remaining milk and the wine. Cook and stir the mixture with a heat-proof spatula until it’s thick and bubbling slightly, about 5 minutes, scraping the bottom and sides of the pan so the mixture doesn’t stick.

Remove the pan from the heat and stir in the cheese and black pepper. Taste the mixture and add more salt if needed. Gently fold in the cooked penne.

Preheat the oven to 350°F. Pour the penne mixture into a greased 8-inch square casserole. Combine the panko, melted butter, and 2 tablespoons of the chives; spread the topping evenly over the penne mixture. Bake for about 45 minutes, or until the top is browned and the edges are bubbly. Garnish with the remaining chives.

Looking for more great recipes? You can connect with Explore Cuisine on Facebook and find recipes & product information on the company’s website.

Disclaimer: A. Bailey received complimentary products for review purposes & feature on The Classy Chics blog. No monetary compensation was received. A. Bailey’s thoughts, opinions and words are 100% her own. Your thoughts may differ.