French Onion Soup Mac & Cheese
Creamy mac and cheese meets caramelized onion goodness in this cozy fusion dish with melty cheese and a golden crunchy topping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Fusion (French-American)
- Diet: Vegetarian
Ingredients
Pasta & Onions:
12 ounces elbow macaroni
3 large yellow onions, thinly sliced
2 tablespoons olive oil
3 tablespoons butter, divided
2 cloves garlic, minced
1 teaspoon fresh thyme (or ½ teaspoon dried)
Sauce:
3 tablespoons all-purpose flour
2 cups vegetable broth
2 cups whole milk
½ cup heavy cream
2 cups shredded Gruyère cheese
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 teaspoon salt
½ teaspoon black pepper
Topping:
1 cup breadcrumbs
½ cup grated Parmesan cheese
Optional: extra thyme for garnish
Instructions
Preheat oven to 375°F (190°C). Lightly butter a baking dish.
Caramelize the onions: Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add onions and cook, stirring often, for 25–30 minutes until golden and caramelized. Add garlic and thyme in the final minute.
Make the roux: In a large saucepan, melt the remaining 2 tablespoons butter. Whisk in flour and cook for 1–2 minutes. Slowly whisk in vegetable broth, then milk and cream, stirring until smooth and slightly thickened.
Add cheeses: Stir in Gruyère, cheddar, and mozzarella until fully melted. Season with salt and pepper.
Cook pasta: Boil macaroni until just al dente, then drain.
Assemble: Combine cooked pasta, caramelized onions, and cheese sauce in the pot. Mix gently to coat evenly.
Bake: Pour mixture into prepared dish. In a small bowl, combine breadcrumbs and Parmesan, then sprinkle over the top.
Finish: Bake uncovered for 20–25 minutes until bubbly and golden brown. Let rest 5 minutes before serving. Garnish with extra thyme if desired.
Notes
Caramelizing the onions low and slow is key to developing their sweet, deep flavor.
Undercook your pasta slightly before baking to keep it from getting too soft.
Mix and match cheeses—Gruyère is traditional for French onion soup, but Swiss or fontina also work well.
Bake uncovered for a crispy topping.
Find it online: https://allrecipesmade.com/french-onion-soup-mac-cheese/
