Macaroni and Cheese with Caramelized Onions and Bacon

Recipe View 5 mins Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.

Recipe View 8 mins Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, for 8 minutes (noodles will still be slightly hard). Drain. Transfer to a large bowl; add 4 tablespoons butter and toss to coat.

Recipe View 2 mins Whisk sour cream, cream cheese, and egg together; stir into macaroni. Stir in 3 cups each Asiago cheese and Cheddar cheese.

Recipe View 10 mins Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserve drippings in skillet. Transfer bacon to a paper towel-lined plate to drain, then chop into small pieces.

Recipe View 15 mins Add onion, 2 tablespoons butter, and garlic to drippings; cook and stir over medium-high heat for 2 minutes. Reduce heat to medium-low. Add brown sugar; cook, stirring occasionally, until onion very soft and golden brown, 10 to 15 minutes. Stir in bacon, parsley, and panko bread crumbs; transfer to a small bowl and set topping aside.

Recipe View 5 mins Heat same skillet over medium-low heat. Add remaining 2 tablespoons butter; melt. Whisk in flour; stir until light golden brown and becomes paste-like, about 5 minutes. Gradually whisk in milk and bring to a simmer over medium heat. Cook and stir until smooth and thickened. Stir in hot pepper sauce, ground mustard, paprika, pepper, and salt. Remove sauce from heat; let cool 5 minutes.

Recipe View 2 mins Pour sauce over macaroni mixture, stir to coat. Transfer to the prepared baking dish; sprinkle with remaining 1 cup each Asiago cheese and Cheddar cheese. Top with bread crumb topping.

Recipe View 30 mins Bake in the preheated oven until hot, bubbling, and golden brown on top, about 30 minutes.