Cheddar and Caramelized Onion Pasta Bake
4 medium yellow onions, thinly sliced
3 cloves garlic, minced
3/4 lb. fusilli pasta
2 tbsp. all-purpose flour
3 c. whole milk
1 tsp. Dijon mustard
1 c. diced roasted red bell pepper
2 tbsp. chopped fresh parsley leaves, plus more for serving
1 (8-oz.) bag Tillamook Fine Cut Shredded Sharp Cheddar Cheese
Preheat oven to 350°.
In a large, high-sided skillet, melt 2 tablespoons of the butter over medium heat. Add the onions and ¼ teaspoon salt and cook, stirring occasionally, until onions are golden, about 30 minutes, adding a tablespoon of water at a time, toward the end if the bottom of the pan starts to darken. Add garlic, and cook, stirring, until fragrant and light golden, about 1 minute more. Scrape onion mixture onto a plate and reserve.
Meanwhile, cook pasta in a large pot of boiling salted water, following package directions, until al dente. Drain pasta.
Return skillet to medium heat and add remaining 2 tablespoons butter and flour. Cook, stirring, until flour is lightly toasted, about 1 minute. While whisking, slowly add milk until combined. Whisk in dijon and ½ teaspoon kosher salt. Bring milk to a simmer over medium heat, continue to simmer until thickened slightly, about 1 minute.
Reduce the heat to low and add 1 bag (8 oz.) Tillamook Farmstyle Thick Cut Shredded Sharp Cheddar Cheese, a small handful at a time, stirring between each addition, until cheese is melted and combined. Stir roasted pepper, parsley, reserved caramelized onions, and cooked pasta into cheese sauce.
Remove skillet from the heat and spread pasta mixture evenly in the pan. Sprinkle top with 1 bag (8 oz.) Tillamook Fine Cut Shredded Sharp Cheddar Cheese.
Bake until cheese is melted and sauce is bubbly, about 20 minutes. If desired, place skillet under broiler for 2 to 4 minutes more to lightly brown cheese.
Let cool 10 minutes before serving topped with more parsley.