Description
A comforting twist on classic mac & cheese with rich caramelized onions and a savory French onion soup-inspired cheese sauce, combining Gruyère, sharp cheddar, and Parmesan for a deeply flavorful, creamy dish perfect for cozy meals.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni
Onion Base
- 4 large onions, thinly sliced
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
Sauce
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 1 cup shredded Gruyère cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Optional Topping
- Sliced baguette
- Extra Gruyère cheese for topping
Instructions
- Cook Macaroni: Cook macaroni according to package directions until al dente. Drain and set aside.
- Caramelize Onions: In a large skillet, melt butter over medium heat. Add sliced onions and cook slowly, stirring occasionally, until deeply caramelized, about 30-40 minutes.
- Add Garlic: Add minced garlic to the caramelized onions and cook for an additional minute to release its aroma.
- Make Roux: Sprinkle flour over the onions and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
- Add Broth and Thyme: Gradually whisk in beef broth and thyme. Simmer until the sauce thickens slightly, about 5 minutes.
- Melt Cheeses: Reduce heat and stir in Gruyère, cheddar, and Parmesan cheeses until melted and the sauce is smooth.
- Combine with Pasta: Add cooked macaroni to the cheese sauce and stir to combine. Season with salt and pepper to taste.
- Optional Baking: Transfer the mixture to a baking dish, top with sliced baguette and extra Gruyère cheese, then broil until golden and bubbly.
- Serve: Serve hot and enjoy your French Onion Soup Mac & Cheese.
Notes
- Slowly caramelizing the onions is key for deep, rich flavor—take your time for best results.
- Using beef broth provides authentic French onion soup depth; for a vegetarian version, substitute with mushroom broth (and adjust diet field as well).
- Broiling with baguette topping adds a crunchy, cheesy crust reminiscent of classic French onion soup.
- If you prefer a less rich dish, reduce the amounts of cheese or use lower-fat cheeses.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
