You simply can’t escape onions as a key flavoring in many dishes. I prefer a suggestion of onion enhancing and supporting the main ingredients without overpowering the dish’s more delicate yet tasty flavors. So it is in this spirit that I gave Seneca Snack’s light and crunchy Crisp Onions a try. Not one to eat them as a snack right out of the bag, I figured that entering their Crisp Onions Gridiron Challenge would give me a chance to put them to the test in an easy to make dish.
And what’s more hearty than a piping hot casserole dish of mac and cheese on a frigid autumn day to dig into with friends while watching the game? Instead of my usual favorite topping, a crunchy layer of breadcrumbs, I crumbled these crisp strips of dried onions over the top and baked the macaroni in the oven for 45 minutes total. What a perfect way to add a hint of robust onion without all the cutting, dicing, and crying! Made from fresh sweet Spanish onions, Seneca Snacks Crisp Onions are lightly salted and flash crisped in safflower and canola oils.
My mac and cheese is so easy even a lazy sod like me can make it and on game day with all your buds over, you can’t beat the piece of mind you get from having such a wholesome meal to supplement good brews and copious high fives:
Seneca Crisp Onion Macaroni and Cheese Recipe
8 oz. Box of elbow macaroni boiled
3 cups sharp shredded Cheddar cheese
13 oz. Can of evaporated milk
1.5 cups of milk
1 3.5 oz bag of Seneca Snacks Crisp onions
Heat oven to 350. Mix cooked macaroni with all ingredients except the crisp onions in a large casserole dish. Sprinkle Crisp onions on top
Cover the casserole dish and place in oven. After 40 minutes, remove lid and bake another 5 min.
photo courtesy of Steve Mirsky