Why Make This Recipe
French onion soup mac and cheese combines two favorite comfort foods into one delicious dish. You get the rich flavors of caramelized onions and savory cheese in a creamy pasta dish that everyone loves. It’s perfect for cozy dinners, potlucks, or just satisfying cravings for something warm and cheesy. Plus, it’s a fun twist that will impress your family and friends!
How to Make French Onion Soup Mac and Cheese
Ingredients:
- 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
- 3 tbsp all-purpose flour
- 4 cups beef broth (or vegetable broth for vegetarian option)
- 1 cup half-and-half or heavy cream
- 1 ½ cups grated Gruyère cheese
- 1 cup sharp white cheddar cheese, grated
- 12 oz elbow macaroni
- Optional: French bread or baguette slices for toasting
- Extra grated cheese for topping (about ½ cup)
Directions:
- Slowly cook the thinly sliced yellow onions in butter over low heat for 30-40 minutes. Stir occasionally until they turn golden brown and develop a rich, sweet flavor.
- Sprinkle flour over the caramelized onions and stir well to coat them. Gradually whisk in the beef or vegetable broth and half-and-half or heavy cream until the mixture is smooth and thickened.
- Add the minced garlic and dried thyme, then melt in the Gruyère and sharp white cheddar cheeses until everything is creamy and well combined. Season with salt and pepper to taste.
- Boil the elbow macaroni according to package instructions until al dente. Drain well, but save a small amount of pasta water in case you need to loosen the sauce later.
- Mix the cooked macaroni into the cheese sauce, making sure every piece is evenly coated with the luscious, velvety sauce.
- Transfer the mac and cheese to an oven-safe dish. Top with extra grated cheese and toasted baguette slices if you like. Broil briefly until the top is bubbly and golden brown. Watch it carefully to avoid burning.
How to Serve French Onion Soup Mac and Cheese
Serve your French onion soup mac and cheese hot and fresh from the oven. You can garnish it with freshly chopped parsley for added color and flavor. It pairs wonderfully with a simple salad or some steamed vegetables for a balanced meal.
How to Store French Onion Soup Mac and Cheese
If you have leftovers, store them in an airtight container in the refrigerator. It will keep for about 3-4 days. To reheat, place it in the oven or microwave until heated through. You may need to add a splash of milk or broth to restore creaminess.
Tips to Make French Onion Soup Mac and Cheese
- Caramelizing the Onions: Take your time when cooking the onions. The longer they cook, the sweeter and richer the flavor will be.
- Cheese Choices: Feel free to mix and match cheeses based on your preference. Fontina or mozzarella can add a different flavor and texture.
- Make It Ahead: You can prepare the macaroni and cheese but stop before broiling. Keep it covered in the fridge and broil just before serving.
Variation
For a vegetarian version, use vegetable broth instead of beef broth. You can also add sautéed mushrooms or spinach for more veggies.
FAQs
Can I use other types of pasta?
Yes! You can use any pasta shape you like, such as penne or shells.
Can this recipe be frozen?
It’s best to freeze it before broiling. Let it cool, then store it in an airtight container. When you’re ready to eat, thaw and reheat, then broil until bubbly.
How spicy is this dish?
This recipe is not spicy at all. For some heat, consider adding a pinch of red pepper flakes while cooking.
French Onion Soup Mac and Cheese
Ingredients
For the caramelized onions
- 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
For the 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
- 1.5 cups grated Gruyère cheese
- 1 cup sharp white cheddar cheese, grated
For the pasta
- 12 oz elbow macaroni
Optional toppings
- French bread or baguette slices for toasting
- ½ cup extra grated cheese for topping
Instructions
Caramelizing Onions
- Slowly cook the 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.
Making Cheese Sauce
- Sprinkle flour over the caramelized onions and stir well to coat them.
- Gradually whisk in the beef or vegetable broth and half-and-half or heavy cream until the mixture is smooth and thickened.
- Add the minced garlic and dried thyme, then melt in the Gruyère and sharp white cheddar cheeses until everything is creamy and well combined. Season with salt and pepper to taste.
Cooking Pasta
- Boil the elbow macaroni according to package instructions until al dente. Drain well, but save a small amount of pasta water in case you need to loosen the sauce later.
Combining Ingredients
- Mix the cooked macaroni into the cheese sauce, making sure every piece is evenly coated with the luscious, velvety sauce.
Baking
- Transfer the mac and cheese to an oven-safe dish. Top with extra grated cheese and toasted baguette slices if you like.
- Broil briefly until the top is bubbly and golden brown. Watch it carefully to avoid burning.