Double Barrel Honey Mac and Cheese with Caramelized Onion & Walnut Topping

Double Barrel Honey Mac and Cheese with Caramelized Onion & Walnut Topping

This recipe elevates classic mac and cheese with the unique richness of Double Barrel Honey in two ways: infused in the creamy cheese sauce and caramelized with onions for a decadent topping. The walnuts add a delightful textural contrast, making this a truly special side dish.


  • 12 oz elbow macaroni
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, thinly sliced
  • 2 tablespoons Double Barrel Honey
  • 4 tablespoons all-purpose flour
  • 2 cups milk (whole milk will create a richer sauce)
  • 1 cup grated sharp cheddar cheese (plus extra for topping)
  • 1/2 cup grated Gruyere cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon Dijon mustard
  • Pinch of freshly grated nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup chopped walnuts
  • Fresh thyme sprigs, for garnish (optional)


    1. Cook the Macaroni: Cook the elbow macaroni according to package directions in a large pot of salted boiling water. Drain and set aside.

    2. Caramelize the Onions: In a large skillet, heat olive oil over medium heat. Add the sliced onions and cook,stirring occasionally, until softened and translucent, about 10 minutes.

    3. Add Double Barrel Honey: Increase the heat to medium-low and add the Double Barrel Honey. Stir constantly and cook for an additional 3-4 minutes, or until the onions are golden brown and caramelized.

    4. Make the Cheese Sauce: In the same skillet with the caramelized onions, melt the butter over medium heat.Whisk in the flour and cook for 1 minute, stirring constantly. Slowly whisk in the milk, a little at a time, until smooth and thickened. Bring to a simmer and cook for 2-3 minutes, stirring constantly.

    5. Add Cheese and Seasoning: Reduce heat to low. Remove the pan from the heat and gradually whisk in the cheddar cheese, Gruyere cheese, Parmesan cheese, Dijon mustard, and nutmeg. Season with salt and pepper to taste.

    6. Combine Sauce and Pasta: Return the drained macaroni to the pot and pour the cheese sauce over the pasta. Stir gently to combine, ensuring all the pasta is coated in the sauce.

    7. Prepare the Topping: In a small bowl, combine the chopped walnuts with a sprinkle of salt and pepper.

    8. Assemble and Bake: Preheat oven to 375°F (190°C). Transfer the macaroni and cheese mixture to a baking dish.Sprinkle the caramelized onions and walnuts evenly over the top.

    9. Bake and Serve: Bake for 20-25 minutes, or until the cheese sauce is bubbly and the topping is golden brown.

    10. Serve: Let the mac and cheese cool slightly before serving. Garnish with fresh thyme sprigs (optional).


    • For a richer flavor, use a combination of whole milk and heavy cream for the cheese sauce.
    • You can adjust the amount of Dijon mustard to your taste preference. More mustard will add a sharper tang.
    • If you don't have Gruyere cheese, you can substitute another type of Swiss cheese or Monterey Jack cheese.
    • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

    This mac and cheese is a delicious and decadent twist on a classic dish. The Double Barrel Honey adds a unique depth of flavor, and the caramelized onions and walnuts create a delightful textural contrast. This is sure to be a crowd-pleaser!