Baked mac and cheese with crispy onions

This baked mac and cheese sets with eggs and cream and gets a crispy onion topping.

Serves 6

Ingredients

• Kaslo Sourdough macaroni, 454 g
• Sylvan Star medium cheddar, 240 g
• Sylvan Star Gruyère, 200 g
• Organic 10% cream, 1 L
• Steel Pony red onions, 2 lb
• Rock Ridge salted butter, 1 lb
• Free-run eggs, 1 dozen
• From your pantry: Salt and pepper

Method

1. Heat the oven to 350°F (175°C) and butter a 9 x 13-inch baking dish. Cook the macaroni for two minutes less than the package says, then drain it.
2. Grate both cheeses, and whisk three eggs into 3 cups of cream with a pinch of salt and pepper.
3. Let the macaroni cool for five minutes, then toss it with 2 tablespoons of butter and most of the cheese. Stir in the cream mixture and spread it in the dish.
4. Top the dish with the rest of the cheese. Bake it covered for 15 minutes, then uncovered for another 15 to 20 minutes, until it is set and bubbling.
5. Meanwhile, cook one thinly sliced red onion in 2 tablespoons of butter over medium heat for 12 to 15 minutes, stirring often, until it is deep golden and crisp at the edges. Pile it on top before serving.