French Onion Soup Mac & Cheese combines two beloved comfort foods into one luscious dish perfect for cozy nights. This indulgent casserole features creamy macaroni enveloped in a savory cheese sauce punctuated by deeply caramelized onions for rich, complex flavors.
With a golden, crunchy breadcrumb topping enhanced by Parmesan, it’s the perfect dish to bring warmth and satisfaction to any meal, whether shared with family or enjoyed solo with your favorite book.
- Rich caramelized onions add a sweet, savory depth inspired by classic French onion soup.
- A luxurious blend of Gruyère, cheddar, and mozzarella cheeses creates a velvety, flavorful sauce.
- The crisp breadcrumb topping brings contrast in texture and elevates this cheesy pasta bake.
- Comforting yet satisfying, it’s a perfect vegetarian dinner option that impresses every time.
Ingredients
- Elbow Macaroni: 12 ounces of pasta providing the classic cheesy bite and sturdy base for this casserole.
- Yellow Onions: 3 large, thinly sliced to caramelize slowly and develop their sweet, rich flavor.
- Olive Oil: 2 tablespoons for gently sautéing onions without overpowering their natural sweetness.
- Butter: 3 tablespoons total, adding richness to caramelize onions and build the creamy sauce.
- Garlic: 2 cloves minced, adding subtle aromatic aroma that enhances the onion’s depth.
- Flour: 3 tablespoons used to craft a roux, thickening the sauce to a smooth, creamy consistency.
- Vegetable Broth: 2 cups provide savory liquid foundation, echoing French onion soup essence.
- Whole Milk: 2 cups for creaminess and to balance flavors in the cheese sauce.
- Heavy Cream: 1/2 cup enriches the sauce for an indulgently silky texture.
- Gruyère Cheese: 2 cups shredded, lending a nutty and slightly sweet cheese note traditional to French onion soup.
- Sharp Cheddar Cheese: 1 cup shredded for bold flavor depth and classic mac and cheese character.
- Mozzarella Cheese: 1 cup shredded to add creamy meltiness and gooey texture.
- Salt: 1 teaspoon to enhance all the rich, savory flavors in the dish.
- Black Pepper: 1/2 teaspoon freshly ground for balanced spice and warmth.
- Fresh Thyme: 1 teaspoon (or 1/2 teaspoon dried), an herb that complements the caramelized onions perfectly.
- Breadcrumbs: 1 cup for creating a crisp, golden topping that contrasts crunchy with creamy.
- Parmesan Cheese: 1/2 cup grated, mixed into the topping for extra savory, cheesy crust.
Instructions
- Preheat Your Equipment
Preheat your oven to 375°F (190°C) and generously butter a baking dish to prevent sticking. This step ensures even cooking and a smooth release after baking.
- Caramelize the Onions
In a skillet, heat olive oil and 1 tablespoon butter over medium heat. Add thinly sliced onions and cook slowly, stirring often for 25–30 minutes, until deeply golden and caramelized. Then stir in minced garlic and thyme for aromatic lift. Slow caramelization develops sweetness and complexity essential to this fusion.
- Make the Roux and Sauce Base
Add the remaining 2 tablespoons of butter to the skillet. Stir in flour to form a roux, cooking until lightly golden to remove raw flour taste. Gradually whisk in vegetable broth, followed by whole milk and heavy cream, to create a smooth, luscious sauce. This creamy foundation carries the cheese and flavorful onions beautifully.
- Incorporate the Cheeses
Stir in shredded Gruyère, sharp cheddar, and mozzarella cheeses until melted and fully incorporated, creating a velvety sauce bursting with layers of savory flavor. Season with salt and pepper to taste. The blend adds nuanced richness that makes this dish irresistible.
- Combine Pasta and Sauce
Cook elbow macaroni just until al dente to ensure perfect bite without mushiness. Toss the pasta with the cheese sauce and caramelized onions in the skillet, evenly coating every piece for maximum flavor.
- Assemble and Bake
Transfer the mac & cheese mixture into the buttered baking dish. Top generously with breadcrumbs mixed with grated Parmesan cheese to form a crunchy, golden crust as it bakes uncovered. This texture contrast elevates each comforting bite.
- Final Baking and Serving
Bake in the preheated oven for 20–25 minutes until bubbling and golden brown on top. Let it rest for 5 minutes after baking to allow flavors to meld and the dish to set slightly. Garnish with fresh thyme before serving hot.
- Slowly caramelize onions over medium heat for the sweetest, most flavorful base.
- Cook pasta just to al dente stage; overcooked pasta can result in a mushy mac & cheese.
- Uncover the dish while baking to maintain a crisp, golden breadcrumb topping.
Storage Tips
Store any leftovers covered tightly in the refrigerator for up to 3 days. Reheat gently in the oven to preserve the crunchy topping and creamy texture.
Serving Suggestions
Serve this mac & cheese alongside a crisp green salad or roasted vegetables for a balanced meal. It also pairs wonderfully with a glass of dry white wine or sparkling water with lemon.
- Use a mix of cheeses with varying melt and flavor profiles for the best sauce depth.
- For an extra layer of onion flavor, deglaze the caramelized onions with a splash of white wine before adding broth.
- Fresh thyme enhances the aroma but dried can be used when fresh isn’t available—adjust quantity accordingly.
FAQs
- Can I make this recipe vegan?
Yes, substitute the butter with vegan margarine, use plant-based milk and cream, vegan cheese alternatives, and vegetable broth to keep the flavor rich and creamy.
- What can I use instead of Gruyère?
Emmental or Swiss cheese are great substitutes with similar melt and subtle nutty flavor.
- Can I prepare this recipe ahead of time?
You can assemble the mac & cheese ahead and refrigerate before baking; just add a few extra minutes to the baking time if chilled.
- How do I make the breadcrumb topping extra crispy?
Toss breadcrumbs in a little melted butter before topping the mac & cheese. This enhances browning and crunchiness.
- Is it necessary to bake the mac & cheese?
Baking is recommended to develop the golden crust and meld flavors, but it can be served straight from stovetop if you’re short on time.
- Can I swap elbow macaroni for other pasta?
Yes, any small, sturdily shaped pasta like shells or cavatappi works well and holds the sauce nicely.
French Onion Soup Mac & Cheese
Equipment
- 1 skillet
- 1 baking dish buttered
- 1 whisk
Ingredients
- 12 ounces elbow macaroni
- 3 large yellow onions thinly sliced
- 2 tablespoons olive oil
- 3 tablespoons butter
- 2 cloves garlic minced
- 3 tablespoons flour
- 2 cups vegetable broth
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 cups shredded Gruyère cheese
- 1 cup shredded sharp Cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme or 1/2 teaspoon dried
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C) and butter a baking dish.
- Heat olive oil and 1 tablespoon butter in a skillet over medium heat.
- Add sliced onions and cook, stirring frequently, until caramelized, about 25 to 30 minutes.
- Stir in minced garlic and thyme and cook briefly until fragrant.
- Add the remaining butter and stir in flour to form a roux.
- Slowly whisk in vegetable broth, then milk and heavy cream until the sauce is smooth.
- Add Gruyère, Cheddar, and mozzarella cheeses, stirring until melted and combined.
- Season with salt and black pepper.
- Combine the cooked al dente pasta with the cheese sauce and caramelized onions.
- Transfer the mixture to the prepared baking dish.
- Mix breadcrumbs with grated Parmesan and sprinkle evenly over the top.
- Bake uncovered for 20 to 25 minutes until bubbly and golden brown on top.
- Let the dish rest for 5 minutes, garnish with fresh thyme, and serve hot.
Notes
- Caramelize onions slowly for the best flavor.
- Cook pasta al dente to prevent mushiness.
- Use a cheese blend for complex taste.
- Bake uncovered to keep topping crispy.
