Description
A comforting blend of creamy mac and cheese with the rich flavors of French onion soup, topped with golden, bubbly cheese.
Ingredients
Scale
- 8 oz elbow macaroni or cavatappi
- 2 large yellow onions, sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups beef or vegetable broth
- 1 cup shredded Gruyère cheese
- 1 cup shredded Swiss cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons all-purpose flour
- 1 cup whole milk or cream
- Fresh thyme and bay leaves
- Breadcrumbs for topping
Instructions
- Caramelize the onions: Melt butter and olive oil in a skillet over medium heat. Add sliced onions, stirring occasionally for 25-30 minutes until golden.
- Add garlic: Stir in minced garlic and cook for another 1-2 minutes until fragrant.
- Make the roux: In a separate pot, melt a tablespoon of butter and whisk in flour for 2 minutes, then slowly whisk in milk and broth until thickened.
- Incorporate the cheeses: Lower heat and add grated cheeses, stirring until melted into a creamy sauce.
- Combine: Add the cooked pasta, caramelized onions, and herbs to the cheese sauce and mix well.
- Bake: Transfer to a baking dish, top with breadcrumbs and more cheese, and bake at 350°F (175°C) for 20-25 minutes until bubbly and golden.
Notes
For a vegetarian option, use vegetable broth. Substitute Gruyère with mozzarella and sharp cheddar if needed.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
Keywords: French onion soup, mac and cheese, comfort food, pasta, cheese