French Onion Mac And Cheese (Printable)

Rich, creamy pasta with sweet caramelized onions, Gruyère, and crispy breadcrumb topping.

# 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 tablespoons unsalted butter
05 - 1 tablespoon olive oil
06 - 2 tablespoons 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 teaspoon fresh thyme leaves
14 - 1/2 teaspoon salt, plus more to taste
15 - 1/4 teaspoon black pepper
16 - 1 teaspoon Worcestershire sauce

→ Topping

17 - 1/2 cup panko breadcrumbs
18 - 2 tablespoons unsalted butter, melted
19 - 1/4 cup Gruyère cheese, grated
20 - 1 tablespoon chopped fresh parsley

# How to Make It:

01 - Preheat oven to 400°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Heat 3 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Add sliced onions, thyme, and 1/2 teaspoon salt. Cook, stirring frequently, for 20 to 25 minutes until deeply caramelized and golden brown. Reduce 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 macaroni according to package directions until just al dente. Drain well and set aside.
05 - Wipe the skillet clean if needed. Melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 to 2 minutes to form a roux. Gradually whisk in milk and heavy cream, stirring constantly until thickened, 3 to 5 minutes.
06 - Reduce heat to low. Stir in Gruyère, sharp cheddar, and Parmesan cheeses until completely melted and smooth. Season with 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 pasta 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 evenly combined.
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. Let rest for 5 minutes before garnishing with parsley and serving.

# Expert Advice:

01 -
  • The caramelized onions add this insane depth that regular mac and cheese just cant match
  • Its basically two comfort foods collided into one incredibly satisfying meal
  • The breadcrumb topping creates this perfect crunch that contrasts with the creamy pasta
  • Leftovers reheat surprisingly well for lunch the next day
02 -
  • Patience with the onions is everything, rushing this step means missing out on all that sweet, deep flavor that makes this dish special
  • Grating your own cheese makes a huge difference because pre-shredded cheese has anti-caking agents that prevent smooth melting
  • The sauce might look thin before baking but it thickens up nicely in the oven
03 -
  • Use a wide skillet when caramelizing onions, more surface area means faster evaporation and better browning
  • If the cheese sauce seems too thick, add a splash more milk before baking
  • Letting the dish rest for 5 minutes after baking makes serving much easier and gives the sauce time to set slightly

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