Description
Creamy, cheesy French onion soup mac & cheese that combines caramelized onions, melted Gruyère, sharp white cheddar, and a savory broth-infused cheese sauce with elbow macaroni for the ultimate comforting and indulgent meal. This recipe delivers rich, layered flavors inspired by classic French onion soup in an easy-to-make, cozy mac and cheese dish.
Ingredients
Units
Scale
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
Cheese Sauce
- 3 tbsp all-purpose flour
- 4 cups beef broth (or vegetable broth for vegetarian option)
- 1 cup half-and-half or heavy cream
- 1 1/2 cups grated Gruyère cheese
- 1 cup sharp white cheddar cheese, grated
Pasta & Topping
- 12 oz elbow macaroni
- Optional: French bread or baguette slices for toasting
- Extra grated cheese for topping (about 1/2 cup)
Instructions
- Caramelize the onions: Slowly cook thinly sliced yellow onions in butter over low heat for 30-40 minutes, stirring occasionally, until they turn golden brown and develop a rich, sweet flavor.
- Make the cheese sauce: Sprinkle flour over the caramelized onions and stir well to coat. Gradually whisk in the beef or vegetable broth and half-and-half or heavy cream until smooth and thickened. Add minced garlic and dried thyme, then melt in Gruyère and sharp white cheddar cheeses until creamy and combined. Season with salt and pepper to taste.
- Cook the macaroni: Boil elbow macaroni according to package instructions until al dente. Drain well, reserving a small amount of pasta water in case you need to loosen the sauce later.
- Combine pasta and sauce: Mix the cooked macaroni into the cheese sauce, ensuring every piece is evenly coated with the luscious, velvety sauce.
- Bake or broil optional topping: Transfer the mac & cheese to an oven-safe dish. Top with extra grated cheese and toasted baguette slices if desired. Broil briefly until the top is bubbly and golden brown, mimicking the classic French onion soup crouton finish. Watch carefully to avoid burning.
Notes
- Take your time caramelizing the onions low and slow for the best deep, sweet flavor.
- Combine Gruyère and sharp cheddar cheeses for a perfect balance of nutty sweetness and tangy sharpness.
- Reserve some pasta water to adjust the consistency of the sauce if it becomes too thick.
- Broil toppings carefully since they can burn quickly.
- Add fresh thyme near the end of sauce preparation to preserve its brightness and aroma.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg