French Onion Macaroni and Cheese

French Onion Macaroni and Cheese

This outrageously good macaroni and cheese fuses two classic comfort foods into one dish. Caramelizing onions can be a time-consuming affair, but here, the process is sped up by using high heat and and a little water to prevent scorching. The sauce is made with a combination of Gruyère, to remind you of French onion soup, and white Cheddar, to make it melty and smooth. Instead of topping the dish with a dusting of diminutive bread crumbs, it’s dotted with Gruyère toasts that become melty and crisp after a few minutes under the broiler. (You’ll want to slide a sheet pan underneath before baking, in case some of the sauce bubbles over.) This is over-the-top richness at its best.

Ingredients

  • Kosher salt
  • 4 tablespoons unsalted butter

    plus more for greasing the pan

  • 2 pounds yellow or Vidalia onions

    peeled, halved and thinly sliced

  • 5 sprigs fresh thyme

    plus more thyme leaves for garnish

  • 1 fresh or dried bay leaf

    optional

  • Black pepper
  • 1 pound cavatappi or elbow pasta
  • 1 baguette

    cut into 1/2-inch slices

  • 1 garlic clove
  • 2 tablespoons sherry vinegar

    red wine vinegar or white wine vinegar

  • 3 tablespoons all-purpose flour
  • 4 cups whole milk
  • 16 ounces Gruyère

    grated, about 5 cups

  • 12 ounces white Cheddar

    grated, about 4 cups

Directions

  1. 1

    Bring a large pot of salted water to a boil. (If you’re planning to bake the macaroni and cheese in a baking dish instead of a skillet, butter 9-by-13-inch baking dish or other 3-quart casserole.)

  2. 2

    Meanwhile, in a deep, large (12-inch) ovenproof skillet, melt 2 tablespoons butter over medium-high heat. Add the onions, thyme sprigs and bay leaf, if using, and season with salt and pepper. Cover with a lid, baking sheet or foil and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes.

  3. 3

    Uncover and continue to cook on medium-high, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry, add a few tablespoons of water at a time to prevent them from burning, scraping up any browned bits that are stuck to the bottom of the skillet. (You will need to do this several times.)

  4. 4

    While the onions are cooking, heat the oven to 450 degrees. Cook the pasta in the boiling water until 2 minutes shy of al dente; drain and set aside. Rub one side of each baguette slice with garlic.

  5. 5

    When the onions are a deep golden brown, discard the thyme sprigs and bay leaf and deglaze the skillet with the vinegar until evaporated, scraping up browned bits as you go, about 30 seconds. Add the remaining 2 tablespoons butter. When melted, add the flour and cook, stirring, until the flour begins to stick to the bottom of the pan and has turned a light golden brown, about 3 minutes. Slowly whisk in the milk and season with salt and pepper. Bring to a simmer, whisking often.

  6. 6

    Reserve 1 cup of the Gruyère. Carefully add the remaining Gruyère and all the Cheddar to the caramelized onion mixture and carefully stir until melted. If your pan is big enough, add the cooked pasta and stir to combine, or combine the sauce and pasta in the prepared dish.

  7. 7

    Spread the pasta mixture in an even layer in the prepared dish, then top with the baguette slices, garlic-side up. Sprinkle the toasts with the reserved 1 cup Gruyère and season with pepper. Place the skillet or dish on a sheet pan and bake until bubbly and brown in spots, 10 to 15 minutes. If you like a crispier top, broil for a few minutes. Let cool slightly, then garnish with fresh thyme leaves.

French Onion Macaroni and Cheese

French Onion Macaroni and Cheese

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About this Recipe

Craving the ultimate comfort food fusion? This French Onion Macaroni and Cheese combines the savory depth of classic French onion soup with the creamy indulgence of your favorite mac and cheese. It's a truly outrageously good dish that brings two beloved classics together in one comforting bite.

This recipe shines by tackling the challenge of perfectly caramelized onions with a smart technique: using high heat and a touch of water to prevent scorching, speeding up what's usually a lengthy process. The magic continues with a masterful cheese blend, featuring Gruyère for that signature French onion soup flavor, beautifully balanced with white Cheddar for a wonderfully smooth, irresistibly melty sauce. Instead of simple breadcrumbs, you'll find elegant Gruyère toasts, which become crisp and cheesy under the broiler, adding textural contrast and an extra layer of flavor that elevates this dish beyond the ordinary.

Expect a deeply savory and rich experience, where each forkful delivers creamy pasta enveloped in a luxurious cheese sauce, punctuated by the sweet, tender caramelized onions. The crispy, melty Gruyère toasts on top provide a satisfying counterpoint to the gooey pasta below. This is mac and cheese at its most sophisticated and indulgent, offering an over-the-top richness that's perfect for a truly special meal.

Customization & Variations

  • Feel free to use either yellow or Vidalia onions based on what's available.
  • While cavatappi or elbow pasta are recommended, you can experiment with other short, sturdy pasta shapes that hold sauce well.
  • If you don't have sherry vinegar on hand, red wine vinegar or white wine vinegar make excellent substitutions for that essential tangy lift.

This French Onion Macaroni and Cheese is perfect for a cozy weekend dinner, a potluck where you want to impress, or anytime you're in need of serious comfort. Serve it simply as the star of the meal.

Frequently Asked Questions