Rosemary Onion Mac and Cheese – Burlap & Barrel

Ingredients

• 12 oz large elbow macaroni pasta
• 1 cup crumbled cornbread
• 1 cup shredded Gruyère cheese, divided
• 2 Tbsp unsalted butter, melted, plus 5 Tbsp unsalted butter, divided
• 3 tsp salt, divided
• 1 ½ tsp chopped fresh rosemary, divided
• 2 garlic cloves, minced
• 1 large red onion, thinly sliced
• 1 Tbsp apple cider vinegar
• 1 Tbsp honey
• 3 Tbsp all-purpose flour
• 2 ½ cups milk or plant-based milk
• 3 cups shredded cheddar cheese
• 1 ½ cups shredded Parmesan cheese
• 1 tsp dry mustard
• 1 tsp black pepper
• ½ tsp smoked paprika