French Onion Soup Mac & Cheese Recipe
This French Onion Soup Mac & Cheese is a delicious fusion of two classic comfort foods. Caramelized onions combine with a creamy blend of Gruyère, cheddar, and mozzarella cheeses in a rich roux-based sauce. Topped with crispy Parmesan breadcrumbs and baked to golden perfection, this dish offers a savory, cheesy experience with the aromatic depth of French onion soup.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French-American Fusion
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 12 ounces elbow macaroni
Onion Mixture
- 3 large yellow onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
Cheese Sauce
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups vegetable broth
- 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 teaspoon salt
- 1/2 teaspoon black pepper
Topping
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- Additional butter for greasing baking dish
Instructions
- Preheat oven and prepare dish: Preheat your oven to 375°F (190°C) and generously butter a baking dish to prevent sticking and aid browning.
- Caramelize onions: Heat olive oil and 1 tablespoon of butter in a skillet over medium heat. Add the thinly sliced onions and cook, stirring often, until they turn soft, sweet, and golden brown, which takes about 25 to 30 minutes. Stir in the minced garlic and thyme for the last minute to release their aroma.
- Make the roux and sauce: Add the remaining 2 tablespoons of butter to the skillet with the onions. Once melted, sprinkle in the flour and stir continuously to form a roux. Gradually whisk in the vegetable broth, followed by the milk and heavy cream until the sauce is smooth and starts to thicken.
- Incorporate cheese: Stir in the Gruyère, sharp cheddar, and mozzarella cheeses until fully melted and the sauce is velvety. Season the sauce with salt and black pepper to taste.
- Mix pasta with sauce: Cook the elbow macaroni until just al dente according to package directions, then drain. Toss the pasta into the cheese and onion sauce, making sure it’s evenly coated.
- Assemble in baking dish: Transfer the macaroni and cheese mixture into the prepared baking dish. In a small bowl, combine the breadcrumbs and grated Parmesan cheese, then sprinkle this mixture evenly over the top.
- Bake: Bake in the preheated oven for 20 to 25 minutes, until the topping is golden brown and the casserole is bubbly around the edges.
- Rest and serve: Remove from the oven and let the dish rest for 5 minutes. Garnish with fresh thyme if desired, then serve hot for the best creamy, flavorful experience.
Notes
- You can use fresh thyme for more vibrant flavor or dried thyme as a convenient alternative.
- Caramelizing onions slowly is key for developing the rich, sweet flavor characteristic of French onion dishes.
- Make sure not to overcook the pasta before baking, as it will continue to cook in the oven.
- If you prefer a crispier topping, you can broil the casserole for 1-2 minutes at the end, watching carefully to avoid burning.
- Vegetarian if vegetable broth is used; for a non-vegetarian version, use beef broth for authentic French onion soup flavor.
Keywords: French Onion Soup, Mac and Cheese, Comfort Food, Baked Pasta, Caramelized Onions, Gruyère Cheese, Cheddar Cheese, Mozzarella Cheese
