Description
This French Onion Mac and Cheese recipe elevates the classic comfort food with rich, caramelized sweet onions, a blend of Gruyère and Parmesan cheeses, and a crispy panko breadcrumb topping. Perfectly creamy and packed with deep, savory flavors, this dish is baked to golden bubbly perfection, making it an ideal hearty meal for family dinners or special occasions.
Ingredients
Scale
Pasta
- 1 pound pasta (elbows, cavatappi, or shells)
French Onion Base
- 1 ½ pounds sweet onions (thinly sliced, about 2-3 large or 4 medium)
- 6 tablespoons salted butter (divided)
- 1 tablespoon olive oil
- 4 garlic cloves (finely minced)
- ½ cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon packed brown sugar
- 2 ½ teaspoons salt (divided)
Cheese Sauce
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk
- 3 cups freshly shredded Gruyère cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
Topping
- ½ cup panko breadcrumbs
- Remaining 1 tablespoon salted butter
- ¼ teaspoon salt
Optional Garnish
- Fresh thyme or rosemary
Instructions
- Preheat Oven: Begin by heating your oven to 400℉ to get it ready for baking the mac and cheese later.
- Caramelize Onions: In a large oven-safe skillet, melt 2 tablespoons of butter with olive oil over medium heat. Add the thinly sliced sweet onions and cook for 25-30 minutes, stirring occasionally, until they become golden brown and deeply caramelized.
- Add Garlic and Deglaze: Stir in the minced garlic and cook until fragrant, about 30 seconds. Then add beef broth, ¾ teaspoon salt, Worcestershire sauce, balsamic vinegar, and brown sugar. Simmer for 5-10 minutes until the mixture reduces and most liquid evaporates. Reserve ¾ cup of these onions for the topping later.
- Cook Pasta: While onions cook, bring a large pot of salted water to a boil with 2 teaspoons of salt. Add pasta and cook until 1-2 minutes shy of al dente. Drain well and set aside.
- Make Cheese Sauce: In a separate skillet or Dutch oven, melt 3 tablespoons butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Slowly add the milk in half-cup increments, whisking continuously until the sauce thickens. Lower heat and season with 1 ½ teaspoons salt, black pepper, dried thyme, and rosemary. Stir in Gruyère and Parmesan cheeses until smooth and creamy.
- Prepare Topping: Melt the remaining tablespoon of butter in a small bowl and mix with panko breadcrumbs and ¼ teaspoon salt to create a crispy topping mixture.
- Combine Ingredients: In your oven-safe skillet with the caramelized onions, add the cooked pasta and cheese sauce. Stir well until the pasta is evenly coated. Then spread the reserved caramelized onions over the top and evenly sprinkle with the breadcrumb topping.
- Bake and Broil: Place the skillet in the oven and bake for 12-15 minutes until golden and bubbly. For extra crispiness, broil for a few additional minutes until the topping is nicely browned. Serve garnished with fresh thyme or rosemary if desired.
Notes
- You can use elbows, cavatappi, or shells as your pasta base—choose your favorite shape for the best texture.
- Caramelizing the onions low and slow is key for deep, rich flavor; don’t rush this important step.
- If you want a vegetarian version, substitute the beef broth with a rich vegetable broth.
- Fresh herbs like thyme or rosemary add a lovely aroma but can be omitted if unavailable.
- Be sure to watch the mac and cheese closely during broiling to avoid burning the breadcrumbs.
