Name: French Onion Soup Mac & Cheese Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: French-American
Ingredients: 12 ounces elbow macaroni; 3 large yellow onions, thinly sliced; 2 tablespoons olive oil; 3 tablespoons butter, divided; 2 cloves garlic, minced; 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme); 3 tablespoons all-purpose 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; 1/2 cup grated Parmesan cheese; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup breadcrumbs

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Introduction

French Onion Soup Mac & Cheese is a comforting twist on two classic favorites. Combining rich caramelized onions and a blend of melted cheeses creates a creamy, flavorful dish perfect for cozy nights. This recipe brings the heartiness of French onion soup into a cheesy pasta bake.

The image shows a close-up of a skillet filled with macaroni and cheese. The dish has about two layers: the bottom layer is creamy yellow macaroni pasta, cooked and covered in melted cheese. The top layer is golden brown melted cheese, bubbling and stretched, with some browned spots and small green herb sprinkles. The skillet sits on a white marbled surface. The texture looks creamy and gooey, with cheese stretching upward as if just scooped. Photo taken with an iphone --ar 4:5 --v 7

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)
1 cup breadcrumbs
1/2 cup grated Parmesan cheese

Instructions

Step 1: Preheat your oven to 375°F (190°C) and butter a baking dish to prevent sticking.
Step 2: Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the sliced onions and cook, stirring frequently, until they are deeply caramelized, about 25 to 30 minutes. Stir in the minced garlic and thyme and cook for another minute.
Step 3: Add the remaining 2 tablespoons of butter to the skillet. Stir in the flour and cook for 1 to 2 minutes to form a roux.
Step 4: Slowly whisk in the vegetable broth, then add the milk and heavy cream, continuing to whisk until the sauce is smooth and thickened.
Step 5: Stir in the Gruyère, cheddar, and mozzarella cheeses until melted and the sauce is creamy. Season with salt and black pepper to taste.
Step 6: Cook the elbow macaroni according to package instructions until al dente. Drain and toss the pasta in the cheese sauce along with the caramelized onions.
Step 7: Transfer the mac and cheese mixture to the prepared baking dish. Combine the breadcrumbs with the grated Parmesan cheese and sprinkle evenly over the top.
Step 8: Bake in the preheated oven for 20 to 25 minutes, or until the top is golden brown and the dish is bubbly.
Step 9: Remove from the oven and let rest for 5 minutes. Garnish with fresh thyme if desired, then serve hot and enjoy.

Tips & Variations

Use sweet yellow onions for the best caramelization and flavor.
For extra richness, substitute half the milk with cream.
Add a splash of dry white wine when cooking the onions for deeper flavor.
Try topping with crispy fried onions instead of breadcrumbs for texture variation.
Make it vegetarian by ensuring your broth is vegetable-based.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. To keep the topping crisp, you can add fresh breadcrumbs and Parmesan before reheating.

How to Serve

The image shows close-up macaroni and cheese in a black cast iron pan. The macaroni pasta is coated in a creamy, melted, golden-yellow cheese sauce, stretching thick cheese strings as it is lifted. The top layer is browned and slightly crispy with small bits of herbs sprinkled for garnish. The pan sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while elbow macaroni works best for traditional mac and cheese texture, you can substitute with shells, cavatappi, or penne for a slightly different bite.

Can I prepare this recipe ahead of time?

Absolutely. Assemble the dish and refrigerate it before baking. When ready to serve, bake it covered for about 20 minutes, then uncover to brown the top for an additional 10-15 minutes.