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23 Comments

  1. I can homemade French onion soup base every year and I freeze little caramelized onion “bombs” (ice cubes). This would be so easy to make with those.

  2. When you are caramelizing onions anyway, triple or quadruple the batch. They are great with so many things, e.g. grilled cheese, sautéed mushrooms…

    Also: sprinkle a bit of baking soda to speed up process. And I would add some good beef broth into the bechamel and a bit of thyme to the onions to make it even more French onion soup. ❤

    I absolutely agree on the shell pasta, they are so amazing for pasta bakes. ❤❤❤

  3. Ngl I personally think Mac and cheese should just be Mac and cheese only anything extra it should be called a pasta, either way they both are delicious and that looks beautiful 🥲

  4. It doesn't have to be elbows but large shells? I want multiple noodles in each bite! I don't want to have to tear up one noodle into multiple bites, come on.

    This does look great though. Nice recipe!

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