French Onion Mac And Cheese (Printable)
A comforting blend of sweet caramelized onions, creamy three-cheese sauce, and tender pasta topped with crispy buttered crumbs.
# What You'll Need:
→ Vegetables
01 - 2 large yellow onions, thinly sliced
02 - 2 cloves garlic, minced
→ Pasta
03 - 10 oz elbow macaroni or short pasta
→ Dairy & Cheese
04 - 3 tbsp unsalted butter
05 - 1 tbsp olive oil
06 - 2 tbsp all-purpose flour
07 - 2 cups whole milk
08 - 1/2 cup heavy cream
09 - 1 1/2 cups Gruyère cheese, grated
10 - 1/2 cup sharp cheddar cheese, grated
11 - 1/4 cup Parmesan cheese, grated
→ Other
12 - 1/2 cup dry white wine
13 - 1 tsp fresh thyme leaves
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
16 - 1 tsp Worcestershire sauce
→ Topping
17 - 1/2 cup panko breadcrumbs
18 - 2 tbsp unsalted butter, melted
19 - 1/4 cup Gruyère cheese, grated
20 - 1 tbsp chopped fresh parsley
# How To Make:
01 - Preheat oven to 400°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Heat 3 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat. Add sliced onions, thyme, and 1/2 tsp salt. Cook, stirring frequently, for 20–25 minutes until deeply caramelized and golden brown. Lower heat as needed to prevent burning.
03 - Stir in minced garlic and cook for 1 minute until fragrant. Add white wine and Worcestershire sauce, scraping up browned bits from the bottom of the skillet. Simmer for 3 minutes until mostly evaporated. Remove from heat and set caramelized onions aside.
04 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until just al dente. Drain well and set aside.
05 - Wipe the skillet clean if needed. Melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Gradually whisk in milk and heavy cream, stirring constantly until the sauce thickens, 3–5 minutes.
06 - Reduce heat to low. Stir in Gruyère, sharp cheddar, and Parmesan cheeses until completely melted and smooth. Season with 1/4 tsp black pepper.
07 - Add caramelized onions and drained pasta to the cheese sauce. Fold together gently until well combined and evenly coated.
08 - Pour the mixture into the prepared baking dish, spreading it evenly.
09 - In a small bowl, combine panko breadcrumbs, melted butter, and grated Gruyère cheese. Mix until the breadcrumbs are evenly coated.
10 - Sprinkle the breadcrumb mixture evenly over the pasta. Bake for 20 minutes until the top is golden brown and the sauce is bubbling around the edges.
11 - Let the dish rest for 5 minutes before serving to allow the sauce to set slightly. Garnish with chopped fresh parsley if desired.
# Expert Tips:
01 -
- The depth of flavor from properly caramelized onions transforms ordinary mac and cheese into something restaurant worthy
- It is the kind of dish that makes people ask what is in this while reaching for seconds
02 -
- Rushing the onion caramelization is the biggest mistake you can make, and it will completely change the depth of flavor in the final dish
- Adding the cheese over high heat can cause the sauce to separate, so always keep the heat low when melting cheese into your sauce
03 -
- Grate your own cheese instead of buying pre shredded cheese, which contains anti caking agents that prevent smooth melting
- Use a timer when caramelizing onions and resist the urge to rush this step because it is the foundation of the entire dish