Miso Mac and Cheese with Caramelized Onions and Crispy Apple-Panko Topping

1. **Caramelize Onions:** In a pan, combine 2 large white onions (sliced), 1/2 cup water, 3 tbsp butter, 3 tbsp white miso paste, and a pinch of salt. Cook on low heat, stirring every few minutes, for 35-45 minutes until deeply caramelized. 
2. **Cook Pasta:** Cook 20oz of your preferred pasta to al dente (undercooked). Strain, drizzle with olive oil, and set aside.
3. **Prepare Cheese:** Shred all your cheese. Reserve about 1 cup for topping. 
4. **Make Cheese Sauce:** Melt 6 tbsp butter in a pan. Add 1/3 cup flour and whisk for about 2 minutes until lightly browned. Gradually whisk in 2 cups whole milk, then 1/2 cup heavy cream. Whisk well to break up any flour lumps. Let simmer until it starts to bubble, then add 2 tbsp white miso paste, 1 tsp salt, 1/2 tsp paprika, 1/2 tsp cayenne, 1/2 tsp white pepper, and 1 tsp garlic powder. Whisk to combine. Add the shredded cheese (3.5c Aged white cheddar Gruyere and 2c Gruyere) one handful at a time, whisking until fully melted and smooth.
5. **Assemble Mac and Cheese:** Once onions are caramelized, add the cooked pasta, caramelized onions, and most of the cheese sauce (saving a little for pouring on top if desired) to a large bowl. Mix well. Transfer to an oven-safe dish. Top with the reserved 1 cup of shredded cheese.
6. **Bake:** Bake at 375°F (190°C) for 15 minutes. Broil for 3-5 minutes to crisp the top.
7. **Make Topping:** While the mac and cheese bakes, thinly slice and fry 2 cloves of garlic in olive oil until crispy. Set aside on a paper towel to drain excess grease. In a mortar and pestle, mash the fried garlic with dried apples. In the same pan, brown panko bread crumbs. Add the browned panko to the garlic-apple mixture, along with fresh thyme and salt. Mix well.
8. **Serve:** Once the mac and cheese is browned and removed from the oven, top with the apple and panko mixture and serve immediately.