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French Onion Chicken Macaroni and Cheese Recipe

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3.9 from 2 reviews

French Onion Chicken Macaroni and Cheese is a comforting and flavorful dish combining the rich, caramelized sweetness of French onions with cheesy elbow macaroni and tender shredded rotisserie chicken. Baked to golden perfection and garnished with thyme, this recipe delivers all the warmth of classic French Onion Soup in a creamy, cheesy pasta bake.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Caramelized Onions

  • 2 medium yellow onions, diced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper

Mac and Cheese

  • 16 ounces elbow macaroni, cooked al dente and drained
  • ½ cup (1 stick / 113 g) unsalted butter
  • ½ cup (62.5 g) all-purpose flour
  • 2 cups (490 g) whole milk, warmed
  • 1 cup (240 g) beef stock
  • 2 teaspoons kosher salt
  • ½ teaspoon ground mustard powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper, optional
  • 1 cup (113 g) sharp Gruyere cheese, freshly shredded
  • ½ cup (56.5 g) mozzarella cheese, freshly shredded
  • 2 cups (280 g) shredded rotisserie chicken

Topping

  • salt and pepper, to taste
  • ¼ cup (28 g) Gruyere cheese, shredded
  • thyme, chopped (for garnish)

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the macaroni and cheese later.
  2. Caramelize Onions: Heat a skillet over medium-high heat and once hot, add olive oil, butter, and diced onions. Lower heat to low, cover with a lid, and cook for 25-30 minutes until onions are soft. Then increase the heat to medium, remove the lid, and cook, stirring occasionally, until onions are golden brown. Cover and set aside off the heat.
  3. Make Mac and Cheese Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour constantly for 1-2 minutes until the mixture turns light brown. Remove from heat and gradually whisk in the warm milk and beef stock until smooth. Return to heat and whisk for another 3-5 minutes until the sauce thickens.
  4. Season and Add Cheese: Stir in kosher salt, ground mustard powder, garlic powder, and cayenne pepper for flavor. Add the shredded sharp Gruyere cheese, mozzarella cheese, and the caramelized onion mixture to the sauce. Stir until all cheese is melted and incorporated.
  5. Combine with Pasta and Chicken: Pour the cheese sauce over the cooked elbow macaroni and stir to combine. Add shredded rotisserie chicken and mix thoroughly.
  6. Add Topping and Bake: Transfer to a baking dish and top with ¼ cup shredded Gruyere cheese. Bake uncovered in the preheated oven for 12-15 minutes until the top is golden brown and bubbly.
  7. Finish and Serve: Season with salt and pepper to taste and garnish with chopped fresh thyme before serving.

Notes

  • Cooking the onions low and slow is key for deep caramelization and flavor.
  • Use freshly shredded cheese for best melting texture.
  • Warming the milk and beef stock helps prevent lumps in the sauce.
  • Adjust cayenne pepper amount or omit based on your spice preference.
  • Leftovers can be refrigerated and reheated, though texture is best fresh.
  • Author: Daisy
  • Prep Time: 35 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: French-American

Find it online: https://dishiary.com/french-onion-chicken-macaroni-and-cheese-recipe/