French Onion Soup Mac and Cheese
A delicious fusion of French onion soup and classic mac and cheese, this dish features gooey pasta enveloped in a creamy cheese sauce with caramelized onions.
Ingredients
Onion Base
- 3 large yellow onions, thinly sliced
- 3 tbsp butter
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
Sauce Ingredients
- 3 tbsp all-purpose flour
- 4 cups beef broth (or vegetable broth for a vegetarian option)
- 1 cup half-and-half or heavy cream
- 1.5 cups grated Gruyère cheese Alternatively, use fontina or a blend of Swiss.
- 1 cup sharp white cheddar cheese, grated
Macaroni
- 12 oz elbow macaroni Cook according to package instructions.
Toppings (optional)
- ½ cup extra grated cheese for topping
- French bread or baguette slices for toasting
Instructions
Caramelizing Onions
- Cook the thinly sliced yellow onions in butter over low heat for 30-40 minutes, stirring occasionally until they are golden brown and caramelized.
Prepare the Sauce
- Sprinkle flour over the caramelized onions and stir to coat evenly.
- Gradually whisk in the beef or vegetable broth along with the half-and-half or heavy cream, stirring until the mixture is smooth and thickened.
- Mix in the minced garlic and dried thyme, then melt in the Gruyère and sharp white cheddar cheeses, stirring until creamy.
- Season with salt and freshly ground black pepper.
Combine and Bake
- Cook the elbow macaroni according to package instructions until al dente. Drain and reserve a small amount of pasta water.
- Combine the cooked macaroni with the creamy cheese sauce, ensuring every piece is coated.
- Transfer to an oven-safe dish, topping with extra cheese and toasted baguette slices if desired.
- Broil briefly until the top is bubbly and golden brown, watching closely to prevent burning.
Notes
For a twist, add a splash of white wine when cooking onions. You can also use different cheeses like pepper jack or smoked gouda for varied flavors.