French Onion Soup Mac & Cheese
A creamy, comforting pasta dish featuring caramelized onions, a rich blend of cheeses, and a golden breadcrumb topping, perfect for cozy meals and sharing with family.
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.