If you’re looking for a unique twist on classic mac and cheese, look no further than this French onion soup mac and cheese. Combining the rich flavors of caramelized onions with gooey cheese and pasta, this dish is an indulgent, comforting treat that’s perfect for a cozy dinner or a festive holiday gathering.
Why You’ll Love This French Onion Soup Mac and Cheese
This dish takes the beloved French onion soup and infuses it into creamy mac and cheese. The caramelized onions add a depth of flavor that’s absolutely irresistible. The combination of Gruyère and cheddar cheese brings a delicious richness, while the breadcrumbs give it a crispy topping that adds the perfect texture. Not only does this dish taste like gourmet comfort food, but it’s also surprisingly easy to make!
How to Make French Onion Mac and Cheese:
Ingredients:
- 4 large onions, sliced into rounds
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup flour
- 2 1/2 cups milk
- 1/4 teaspoon nutmeg
- 1/4 cup Parmesan cheese
- 1 block (4 oz) Gruyère cheese, shredded
- 2 cups cheddar cheese, shredded
- 3/4 of the caramelized onions (reserved from cooking)
- 1 pound of pasta (penne, elbow macaroni, or another type of your choice)
- 1/3 cup breadcrumbs (for topping)
- Fresh parsley or thyme (optional for garnish)
Instructions:
- Caramelize the onions: Heat 2 tablespoons of olive oil over medium-low heat in a large skillet. Add the sliced onions and cook, stirring often, for about 10 minutes until softened. Slowly add 1-2 tablespoons of broth at a time (vegetable, chicken, or beef), stirring and letting it cook off between additions. Continue this process for about 30 minutes, allowing the onions to become deeply golden and caramelized. Remove the onions from the pan once done.
- Cook the pasta: While the onions are caramelizing, cook your pasta according to the package instructions. Penne or elbow macaroni are great choices for this dish.
- Make the cheese sauce: In the same skillet, melt 3 tablespoons of butter. Add 1/4 cup of flour and whisk constantly for 2-3 minutes until it turns golden and nutty. Slowly add 2 1/2 cups of milk, stirring constantly until the sauce thickens (3-5 minutes). Stir in 1/4 teaspoon of nutmeg, and then add the Gruyère and cheddar cheese. Reserve 1/4 cup of each for topping. Stir until the cheese melts and the sauce is smooth.
- Combine the pasta and sauce: Stir 3/4 of the caramelized onions into the cheese sauce. Add the cooked pasta and mix well to coat.
- Bake the mac and cheese: Transfer the pasta and sauce mixture to a 9×13 baking dish. Top with the remaining caramelized onions, reserved cheese, and breadcrumbs. Bake at 375°F for 25-30 minutes, or until golden and bubbly.
- Serve and enjoy: For extra flavor, sprinkle some fresh parsley or thyme on top before serving. This dish pairs wonderfully with a simple green salad and makes a fantastic addition to any holiday table.
Pro Tip:
If you’re looking for a vegetarian version, simply swap the beef broth for vegetable broth. The result is just as rich and flavorful!
Why It’s Perfect for the Holidays
This French onion soup mac and cheese is perfect for holiday meals, potlucks, or any occasion when you want to impress your guests with a dish that’s both familiar and exciting. The caramelized onions add a festive, savory touch, and the cheese is comforting without being overly heavy.
French Onion Soup Mac and Cheese
- Total Time: 30 minutes
- Yield: 6-8 1x
Description
A delicious twist on classic mac and cheese, this dish features rich caramelized onions, creamy cheese sauce, and a golden breadcrumb topping for the ultimate comfort food.
Ingredients
- 4 large onions, sliced into rounds
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup flour
- 2 1/2 cups milk
- 1/4 teaspoon nutmeg
- 1/4 cup Parmesan cheese
- 1 block (4 oz) Gruyère cheese, shredded
- 2 cups cheddar cheese, shredded
- 3/4 of the caramelized onions (reserved from cooking)
- 1 pound of pasta (penne, elbow macaroni, or another type of your choice)
- 1/3 cup breadcrumbs (for topping)
- Fresh parsley or thyme (optional for garnish)
Instructions
- Heat olive oil over medium-low heat in a skillet. Add onions and cook, stirring often, for about 10 minutes until softened. Gradually add broth, cooking off each addition for about 30 minutes, until onions are golden and caramelized.
- While onions are cooking, prepare the pasta according to package instructions.
- In the same skillet, melt butter and whisk in flour for 2-3 minutes until golden. Slowly add milk, whisking until the sauce thickens (3-5 minutes). Stir in nutmeg, Parmesan, Gruyère, and cheddar cheese until smooth.
- Mix in 3/4 of the caramelized onions and cooked pasta.
- Transfer to a 9×13 baking dish, top with remaining onions, reserved cheese, and breadcrumbs. Bake at 375°F for 25-30 minutes until golden and bubbly.
- Garnish with fresh parsley or thyme and serve.
Notes
- For a vegetarian version, swap beef broth for vegetable broth.
- Feel free to use your favorite pasta type.
- Cook Time: 30 minutes
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