French Onion Macaroni and Cheese
This ultimate comfort food fusion combines the rich flavors of French onion soup with creamy mac and cheese. Sweet caramelized onions, a velvety cheese sauce made with Gruyère and white cheddar, and crispy golden breadcrumbs come together in one irresistible dish that's both nostalgic and innovative.
Equipment
- 12-inch cast iron skillet
- Heavy-bottomed pan
- Baking dish
Ingredients
- 1 pound shell-shaped pasta
- 1 pound white or yellow onions thinly sliced
- 12 ounces 4 cups Gruyère cheese, grated
- 1 pound 5 cups white cheddar cheese, grated
- 4 ounces Parmesan cheese grated
- 6 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 2 tablespoons olive oil
- 1 tablespoon whole grain mustard
- 1 cup panko breadcrumbs
- 1 tablespoon fresh thyme chopped
- ½ teaspoon salt
- Black pepper to taste
Instructions
- Begin by caramelizing the onions. Heat olive oil in a heavy-bottomed skillet over medium-low heat. Add sliced onions and ½ teaspoon salt.
- Cook onions for 25-30 minutes, stirring occasionally until they turn golden brown and sweet. Add a pinch of sugar to help with caramelization if desired.
- While onions are caramelizing, cook pasta according to package directions until al dente. Drain and set aside.
- Preheat oven to 350°F (175°C).
- In a 12-inch cast iron skillet, melt 6 tablespoons of butter over medium heat.
- Add 4 tablespoons of flour and whisk continuously to create a roux. Cook for 1-2 minutes until it turns slightly golden.
- Slowly pour in 3 cups of milk while whisking constantly to avoid lumps. Continue stirring until the sauce thickens.
- Remove from heat and gradually add the grated cheeses, stirring until smooth and fully melted.
- Stir in the whole grain mustard and black pepper.
- Fold in the caramelized onions and cooked pasta until well combined.
- For the breadcrumb topping, mix 1 cup panko breadcrumbs with 4 tablespoons melted butter and fresh thyme.
- Sprinkle the breadcrumb mixture evenly over the mac and cheese.
- Bake for 15 minutes, then broil for an additional 2-3 minutes until the top is golden and crispy.
- Allow to rest for 5 minutes before serving.
Notes
For make-ahead: Assemble the dish and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
For storage: Refrigerate leftovers in an airtight container for 3-4 days or freeze for up to 3 months.
Add protein: Mix in shredded rotisserie chicken before baking for a heartier meal.
For extra flavor: Add Worcestershire sauce, dried thyme, or garlic powder to the cheese sauce.
For storage: Refrigerate leftovers in an airtight container for 3-4 days or freeze for up to 3 months.
Add protein: Mix in shredded rotisserie chicken before baking for a heartier meal.
For extra flavor: Add Worcestershire sauce, dried thyme, or garlic powder to the cheese sauce.
Nutrition
Calories: 862kcalCarbohydrates: 65gProtein: 39gFat: 39gCholesterol: 115mgSodium: 950mgPotassium: 320mgFiber: 3gSugar: 6gVitamin A: 1200IUVitamin C: 5mgCalcium: 750mgIron: 2mg
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