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French Onion Mac and Cheese Recipe

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4.1 from 4 reviews

This decadent French Onion Mac and Cheese recipe combines the rich, savory flavors of caramelized onions and fresh thyme with creamy béchamel and a blend of white cheddar and gruyere cheeses. Baked to golden perfection with a crunchy thyme-infused panko topping, it’s an ultra creamy comfort dish perfect for serving 10 to 12 people.

  • Total Time: 1 hour 20 minutes
  • Yield: 10 to 12 servings

Ingredients

Mac and Cheese

  • 16 oz short pasta (shells, lumache, elbows, cavatappi, etc.)
  • 6 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 4 yellow onions, thinly sliced (a mandolin is best)
  • 1 tablespoon minced fresh thyme leaves
  • 3 tablespoons all-purpose flour
  • 2 teaspoons Dijon mustard
  • 3 1/2 cups half and half
  • 1/2 cup heavy cream
  • 1/4 teaspoon freshly grated nutmeg
  • 6 oz white cheddar cheese, shredded by hand
  • 8 oz Gruyere cheese, shredded by hand
  • Kosher salt
  • Freshly cracked pepper

Thyme Breadcrumb Topping

  • 3 tablespoons unsalted butter
  • 1 tablespoon chopped fresh thyme leaves
  • 2/3 cup panko breadcrumbs
  • Kosher salt and pepper, to taste

Instructions

  1. Caramelize the onions: Melt 2 tablespoons of butter with the olive oil in a large Dutch oven over medium heat until hot and foamy. Add the thinly sliced onions and toss to coat. Cover and cook for 10 minutes until onions begin to wilt. Remove the lid, reduce heat, add fresh thyme, and cook uncovered, stirring occasionally, for about 40 minutes until the onions are deeply caramelized and golden brown. Transfer the onions to a bowl and set aside.
  2. Prepare the panko topping: In a skillet over medium heat, melt 3 tablespoons butter and add 1 tablespoon chopped thyme. Cook for 1 minute until fragrant, then add 2/3 cup panko breadcrumbs. Stir well to coat and cook for 2-3 minutes, stirring occasionally, until the panko is golden brown. Season with salt and pepper, then remove from heat and set aside.
  3. Preheat the oven and prepare baking dish: Preheat the oven to 425°F (220°C). Lightly grease a 9×13 inch (3 quart) baking dish with butter and set aside.
  4. Cook pasta: Bring a large pot of salted water to a boil. Cook the pasta for 2-3 minutes less than the package instructions to achieve slightly under al dente texture. Drain and rinse the pasta under cool water to stop cooking. Drain again and set aside.
  5. Make the béchamel sauce: In the same Dutch oven used for the onions, melt the remaining 4 tablespoons butter over medium heat, scraping up any browned bits from the bottom. Whisk in the flour and cook for 2-3 minutes to eliminate raw flour taste. Gradually whisk in the half and half, bringing the mixture to a gentle simmer until thickened. Stir in the Dijon mustard, freshly grated nutmeg, and heavy cream. Remove from heat and whisk in the white cheddar and Gruyere cheeses gradually until smooth and fully melted. Season with kosher salt and freshly cracked pepper to taste.
  6. Combine and assemble: Fold the caramelized onions and cooked pasta into the cheese sauce, stirring well to combine. Transfer this mixture into the prepared baking dish. Evenly sprinkle the thyme panko breadcrumb topping over the surface.
  7. Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the panko topping is golden brown and the cheese sauce is bubbling.
  8. Rest and serve: Remove from oven and let the mac and cheese rest for 5 minutes before serving to allow the sauce to set slightly and flavors to meld.

Notes

  • Caramelizing onions can be done up to two days in advance; store covered in the refrigerator.
  • Using freshly shredded cheese helps the sauce melt more smoothly.
  • Do not overcook pasta in the boiling water; it should be slightly under al dente since it will bake in the oven.
  • For a richer flavor, use a mix of half and half and heavy cream as indicated.
  • If preferred, substitute pasta shapes with gluten-free varieties to make it gluten-free-friendly.
  • Leftovers reheat well covered in the oven at low temperature or in the microwave.
  • Author: Daisy
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: French-American

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