French Onion Mac And Cheese (Printable)
Creamy pasta with sweet caramelized onions, melted Gruyère and cheddar, topped with crispy buttery breadcrumbs.
# 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 tbsp unsalted butter
05 - 1 tbsp olive oil
06 - 2 tbsp 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 tsp fresh thyme leaves
14 - 1/2 tsp salt, plus more to taste
15 - 1/4 tsp black pepper
16 - 1 tsp Worcestershire sauce
→ Topping
17 - 1/2 cup panko breadcrumbs
18 - 2 tbsp unsalted butter, melted
19 - 1/4 cup Gruyère cheese, grated
20 - 1 tbsp 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 - In a large skillet, heat 3 tbsp butter and 1 tbsp olive oil over medium heat. Add sliced onions, thyme, and 1/2 tsp salt. Cook, stirring frequently, for 20–25 minutes until deeply caramelized and golden brown. Lower 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. Set caramelized onions aside.
04 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until just al dente. Drain well and set aside.
05 - In the same skillet (wipe clean if needed), melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Gradually whisk in milk and heavy cream, stirring constantly until thickened, 3–5 minutes.
06 - Reduce heat to low. Stir in Gruyère, cheddar, and Parmesan cheeses until melted and smooth. Season with black pepper.
07 - Fold in caramelized onions and drained pasta, mixing well to coat evenly with the cheese sauce.
08 - Transfer the mixture to the prepared baking dish, spreading it evenly.
09 - In a small bowl, combine panko breadcrumbs, melted butter, and grated Gruyère cheese. Mix until evenly coated.
10 - Sprinkle the breadcrumb mixture evenly over the pasta. Bake for 20 minutes until the topping 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 way the sweetness from caramelized onions cuts through all that rich cheese creates layers of flavor regular mac and cheese could never achieve
- That golden panko topping gives you the perfect crunch in every single bite
02 -
- Rushing the onion caramelization is the biggest mistake you can make, those 25 minutes are non-negotiable for developing depth
- Grating your own cheese makes an enormous difference since pre-shredded cheese contains anti-caking agents that prevent smooth melting
03 -
- Adding a splash of sherry with the white wine creates an even more complex, restaurant-style flavor
- Position your oven rack in the upper third during the last few minutes for an extra crispy crust