Name: French Onion Soup Mac & Cheese
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6-8 servings
Ingredients: 12 ounces Elbow Macaroni; 3 large yellow onions, thinly sliced; 2 tablespoons Olive Oil; 3 tablespoons Butter; 2 cloves Garlic, minced; 3 tablespoons 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; 1 teaspoon fresh Thyme (or 1/2 teaspoon dried)

French Onion Soup Mac & Cheese is the ultimate comfort food mashup, a culinary dream come true for anyone who adores both classic French Onion Soup and the creamy indulgence of mac and cheese. Imagin extracte diving fork-first into a bowl where the deep, savory notes of slow-caramelized onions, rich beef broth, and a hint of thyme meld perfectly with the irresistible chew of perfectly cooked macaroni, all enveloped in a velvety, cheesy sauce. This isn’t just another mac and cheese; it’s an elevated experience that captures the soul-warming essence of its French Onion Soup inspiration. What makes this dish so special is the way it harmonizes seemingly disparate flavors and textures, creating a symphony of taste that is both familiar and excitingly new. It’s the perfect dish for a cozy night in, a celebratory meal, or whenever you need a serious dose of delicious comfort.

Ingredients:

Elbow Macaroni: 12 ounces
Onions: 3 large yellow, thinly sliced
Olive Oil: 2 tablespoons
Butter: 3 tablespoons
Garlic: 2 cloves, minced
Flour: 3 tablespoons
Vegetable Broth: 2 cups
Milk: 2 cups whole
Heavy Cream: 1/2 cup
Gruyère Cheese: 2 cups shredded
Sharp Cheddar Cheese: 1 cup shredded
Mozzarella Cheese: 1 cup shredded
Salt: 1 teaspoon
Black Pepper: 1/2 teaspoon
Thyme: 1 teaspoon fresh (or 1/2 teaspoon dried)

Caramelizing the Onions

This is the foundational step that builds the deep, savory flavor for our French Onion Soup Mac & Cheese. It requires patience, but the results are so worth it! In a large, heavy-bottomed pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat. Add your 3 large yellow onions, which you’ve thinly sliced. Stir them to coat with the oil. Now, here’s the key: reduce the heat to low. We want to gently coax the sugars out of the onions, not scorch them. This process can take anywhere from 30 to 45 minutes, or even longer, depending on your stove and the onions. Stir the onions occasionally, scraping the bottom of the pot to prevent sticking. You’ll see them gradually soften, turn golden, and then deepen to a rich, mahogany brown. They should be incredibly sweet and jammy. If they start to brown too quickly, turn the heat down even lower. Once they’ve reached that beautiful caramelized state, add the 3 tablespoons of butter to the pot. Let it melt and combine with the onions, adding another layer of richness. Stir in the 2 minced garlic cloves and cook for just about 1 minute more, until fragrant. Be careful not to burn the garlic.

Building the Cheese Sauce

With our onions perfectly caramelized, it’s time to create the luxurious cheese sauce that will envelop our macaroni. In the same pot, sprinkle the 3 tablespoons of flour over the onions and butter. This is called making a roux, and it’s essential for thickening our sauce. Whisk the flour into the onion and butter mixture continuously for about 2 minutes. You’re essentially toasting the flour, which removes any raw flour taste and helps create a smooth sauce. Next, gradually whisk in the 2 cups of vegetable broth, making sure to incorporate it fully before adding more. Keep whisking until the mixture is smooth and begin extracts to thicken. Then, slowly pour in the 2 cups of whole milk, whisking constantly. Continue to cook over medium-low heat, stirring frequently, until the sauce has thickened enough to coat the back of a spoon. It’s important not to let it boil vigorously at this stage. Now, stir in the 1/2 cup of heavy cream for an extra velvety texture. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Add the 1 teaspoon of fresh thyme (or 1/2 teaspoon if using dried). Remember, taste and adjust seasoning as needed. You want this sauce to be deeply flavorful, mirroring the richness of French onion soup.

Melting the Cheeses

This is where the magic truly happens for our French Onion Soup Mac & Cheese. Once the sauce is smooth and seasoned, it’s time to add the star players: the cheese. Reduce the heat to low. Add the 2 cups of shredded Gruyère cheese, 1 cup of shredded sharp cheddar cheese, and 1 cup of shredded mozzarella cheese to the pot. Stir gently and continuously until all the cheeses are completely melted and incorporated into the sauce. The Gruyère will lend its characteristic nutty, slightly sweet flavor, the sharp cheddar will provide a delightful tang, and the mozzarella will contribute to that signature gooey, stretchy pull we all love in mac and cheese. Keep stirring until the sauce is smooth and glossy. If the sauce seems a bit too thick, you can always add a splash more milk or vegetable broth to reach your desired consistency. Be patient during this step; rushing can lead to clumpy cheese. The goal is a perfectly homogenous, incredibly cheesy sauce.

Cooking the Macaroni

While you’re building your glorious cheese sauce, you’ll want to get your macaroni cooking. Bring a large pot of salted water to a rolling boil. Add the 12 ounces of elbow macaroni and cook according to the package directions until al dente. It’s crucial not to overcook the pasta, as it will continue to cook slightly when combined with the hot sauce. Overcooked pasta can become mushy, which isn’t ideal for a hearty mac and cheese. Once the macaroni is cooked to your liking, drain it thoroughly. Make sure to shake off any excess water. Return the drained macaroni to its cooking pot. This step is simple but important; having the macaroni ready to go means you can immediately combine it with the sauce for optimal flavor and texture.

Combining and Finishing Touches

Now, it’s time to bring everything together. Pour the luscious, cheesy sauce directly over the drained elbow macaroni in its pot. Gently stir until every piece of pasta is generously coated in the rich, onion-infused sauce. Ensure an even distribution of the caramelized onions throughout the macaroni. You can serve it immediately at this stage for a wonderfully creamy and decadent dish. For an extra layer of flavor and texture, you have the option to transfer the mac and cheese to a greased baking dish. You could even top it with a little extra shredded Gruyère cheese and some breadcrum extractbs if you like, and bake it in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until golden and bubbly. This step is entirely optional but highly recommended for those who enjoy a slightly crisped topping. Regardless of whether you bake it or serve it directly from the pot, this French Onion Soup Mac & Cheese is ready to be devoured.

Conclusion:

And there you have it! Your very own batch of French Onion Soup Mac & Cheese is ready to be devoured. This dish truly is a comforting hug in a bowl, blending the rich, savory flavors of caramelized onions and Gruyère cheese with the creamy, satisfying goodness of macaroni and cheese. We’ve aimed to make this recipe accessible and enjoyable for home cooks of all levels, and we truly hope you love it as much as we do.

For serving suggestions, this mac & cheese is wonderful on its own as a hearty main course. It also pairs beautifully with a simple green salad to cut through the richness, or with some crusty bread for extra dunking. Don’t be afraid to get creative with variations! You could add a sprinkle of fresh thyme before serving, or even a dash of Worcestershire sauce to the cheese sauce for an extra layer of umami. The possibilities are as endless as your appetite!

We encourage you to try this recipe the next time you’re craving something truly special. It’s a fantastic way to elevate your mac & cheese game and bring a touch of gourmet comfort to your table. Happy cooking!

Frequently Asked Questions:

What kind of cheese is best for French Onion Soup Mac & Cheese?

While we recommend Gruyère for its classic French onion soup flavor, a blend of Gruyère and sharp cheddar or even a good quality Swiss cheese will also work wonderfully. The key is to use cheeses that melt well and offer a good balance of nutty and sharp flavors.

Can I make this recipe ahead of time?

Yes, you can! You can prepare the cheese sauce and cook the pasta separately and store them in the refrigerator. When ready to serve, combine them and bake until heated through and bubbly. You might need to add a splash of milk or cream to loosen the sauce when reheating.

What can I do if my onions aren’t caramelizing properly?

Patience is key! Ensure your heat is on medium-low to low, and stir frequently. If the onions are browning too quickly, you can add a tablespoon of water or broth to deglaze the pan. This helps to prevent burning while still allowing the sugars to develop into a rich caramelization.