French Onion Mac And Cheese (Printable)
Creamy pasta with caramelized onions, melted Gruyère and cheddar, topped with buttery crispy breadcrumbs.
# What You Need:
→ Vegetables
01 - 2 large yellow onions, thinly sliced
02 - 2 cloves garlic, minced
→ Pasta
03 - 10 oz elbow macaroni or short pasta
→ Dairy & Cheese
04 - 3 tbsp unsalted butter
05 - 1 tbsp olive oil
06 - 2 tbsp all-purpose flour
07 - 2 cups whole milk
08 - 1/2 cup heavy cream
09 - 1 1/2 cups Gruyère cheese, grated
10 - 1/2 cup sharp cheddar cheese, grated
11 - 1/4 cup Parmesan cheese, grated
→ Other
12 - 1/2 cup dry white wine
13 - 1 tsp fresh thyme leaves (or 1/2 tsp dried)
14 - 1/2 tsp salt, plus more to taste
15 - 1/4 tsp black pepper
16 - 1 tsp Worcestershire sauce (optional)
→ Topping
17 - 1/2 cup panko breadcrumbs
18 - 2 tbsp unsalted butter, melted
19 - 1/4 cup Gruyère cheese, grated
20 - 1 tbsp chopped fresh parsley (optional)
# How To Make It:
01 - Preheat oven to 400°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - In a large skillet, heat 3 tbsp butter and 1 tbsp olive oil over medium heat. Add sliced onions, thyme, and 1/2 tsp salt. Cook, stirring frequently, for 20-25 minutes until deeply caramelized and golden brown. Lower heat as needed to prevent burning.
03 - Stir in minced garlic and cook for 1 minute until fragrant. Add white wine and Worcestershire sauce, scraping up browned bits from the bottom of the pan. Simmer for 3 minutes until mostly evaporated. Remove from heat and set caramelized onions aside.
04 - Bring a large pot of salted water to boil. Cook pasta according to package directions until just al dente. Drain well and set aside.
05 - In the same skillet (wipe clean if needed), melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in milk and heavy cream, stirring continuously until sauce thickens, 3-5 minutes.
06 - Reduce heat to low. Stir in Gruyère, cheddar, and Parmesan cheeses until completely melted and smooth. Season with black pepper.
07 - Fold caramelized onions and drained pasta into the cheese sauce, mixing until evenly coated.
08 - Pour the pasta mixture into the prepared baking dish, spreading evenly.
09 - In a small bowl, combine panko breadcrumbs, melted butter, and grated Gruyère cheese. Mix until evenly distributed.
10 - Sprinkle the breadcrumb mixture evenly over the pasta. Bake for 20 minutes until the topping is golden brown and the sauce is bubbling around the edges. Let rest for 5 minutes before garnishing with fresh parsley and serving.
# Expert Suggestions:
01 -
- The combination of French onion soup flavors and mac and cheese creates something greater than the sum of its parts
- It reheats beautifully for lunch the next day, if theres any left
02 -
- Rushing the caramelization process is the biggest mistake you can make, those dark brown bits are where all the flavor lives
- Grating your own cheese makes a huge difference since pre-grated cheese contains anti-caking agents that prevent smooth melting
03 -
- Keep a small cup of water near the stove while caramelizing onions, adding a splash if they start sticking or burning
- The sauce should look slightly too thin before baking since it thickens considerably in the oven