We don't like to toot our own horn, but this macaroni and cheese is an absolute must-have. The creamy gouda and sweet caramelized onions are just out of this world. The buttery bread crumb topping adds a nice crunch, and the orecchiette pasta holds the cheese sauce beautifully. We actually think gouda may be the best and most underutilized cheese for macaroni and cheese. It's mild, yet interesting, melts perfectly, and stays gooey for a long time. It won't congeal easily and it sticks to noodles without getting stringy. Just make sure to take your time properly caramelizing the onions. (no cheating and just adding some sugar to the onions so they turn brown. ) they need to be cooked slowly over a longer period of time on a medium-low heat, in order to get soft, sweet and buttery. You should be able to barely press on the onion and it will show it's softness. You won't want to eat any other macaroni and cheese recipe ever again.
