Description
This French Onion Soup Mac & Cheese combines the rich, caramelized flavor of French onion soup with creamy, cheesy macaroni baked to perfection. Featuring a luscious blend of Gruyère, sharp cheddar, and mozzarella cheeses, topped with crispy Parmesan breadcrumbs, this hearty dish is perfect for comforting family meals or special gatherings.
Ingredients
Scale
Pasta
- 12 ounces elbow macaroni
Vegetables & Aromatics
- 3 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
Fats & Oils
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
Dairy
- 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
- 1/2 cup grated Parmesan cheese
Other
- 3 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup breadcrumbs
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and generously butter a baking dish to prevent sticking and help develop a golden crust.
- Caramelize Onions: In a skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the thinly sliced onions and cook, stirring frequently, until they are deeply caramelized, about 25 to 30 minutes. This slow cooking brings out their sweetness. Stir in the minced garlic and thyme towards the end of cooking for added aroma.
- Make the Roux and Sauce: Add the remaining 2 tablespoons of butter to the skillet and let it melt. Sprinkle in the flour and stir continuously to create a roux. Slowly whisk in the vegetable broth, then the milk and heavy cream, ensuring the mixture remains smooth and starts to thicken.
- Add the Cheese and Season: Stir in the shredded Gruyère, sharp cheddar, and mozzarella cheeses until fully melted and combined. Season the sauce with salt and black pepper to taste.
- Combine Pasta and Sauce: Toss the cooked elbow macaroni, cooked al dente, with the cheese sauce and caramelized onions until evenly coated.
- Assemble for Baking: Transfer the mac and cheese mixture into the prepared baking dish. Sprinkle the top evenly with the mixture of breadcrumbs and grated Parmesan cheese for a crispy topping.
- Bake: Place the baking dish in the oven and bake for 20 to 25 minutes, or until the top is golden brown and the dish is bubbling hot.
- Rest and Serve: Remove from the oven and let it rest for about 5 minutes to settle. Garnish with fresh thyme if desired, then serve the mac and cheese hot for the best flavor and texture.
Notes
- For best results, cook the macaroni al dente before combining with the sauce to avoid mushy pasta.
- Caramelizing onions slowly is key to developing the soup’s signature deep flavor.
- You can substitute vegetable broth with beef broth for a richer French onion soup flavor.
- Use fresh thyme for a more vibrant herb flavor, but dried thyme works well as a substitute.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.
