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French Onion Mac & Cheese combines two beloved comfort foods into one irresistible dish. The rich, cheesy sauce of classic mac and cheese gets a flavor boost from sweet, caramelized onions, reminiscent of French onion soup.
It’s creamy, savory, and full of depth, making it a perfect choice when you want to elevate your mac and cheese game. Check out this elevated mac & cheese or this smoked mac & cheese.
Helpful Tips
- Don’t rush the caramelization process for the mac and cheese. Cooking them on low heat allows the natural sugars to develop and bring out a deep, sweet flavor.
- Use a combination of Mozzarella and sharp cheddar for the mac and cheese to get that perfect balance of creaminess and bold flavor.
- Save some of the pasta water to thin out the cheese sauce if it gets to thick.
- When making the crispy onions watch them as they start to get golden brown. They can go from perfect to burned in a minute.
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French Onion Mac & Cheese
French Onion Mac & Cheese has a rich, cheesy sauce of classic mac and cheese and a flavor boost of sweet, caramelized onions, reminiscent of French onion soup.
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Servings: 4 Servings
Calories: 733kcal
Ingredients
- 5 tablespoons (70 g) butter divided
- 1 medium yellow onion thinly sliced
- 1 clove garlic minced
- 1/4 teaspoon (1.5 g) salt
- 2 teaspoon (4 g) fresh thyme leaves chopped
- 2 tablespoons (30 ml) dry sherry or white wine
- 2 tablespoons (30 ml) beef stock
- 1 teaspoon (5 ml) Worcestershire sauce
- 8 ounces (227 g) uncooked pasta shells
- 1 1/2 cups (473 ml) whole milk
- 1/4 cup (31 g) all-purpose flour
- 1 cup (113 g) shredded sharp cheddar cheese
- 1 1/2 cups (168 g) shredded gruyere or mozzarella
- 1/4 cup (40 g) crispy onions
- OR
- 1 shallot sliced thinly and 2 tablespoons neutral cooking oil
Instructions
- In a skillet over low heat, add the onions and 1/4 cup of water. Cook until the water has evaporated, about 5 minutes. Add in 2 tablespoons butter, garlic, salt and thyme. Cook for about 15 minutes, until the onions are caramelized.
- Bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute less than the package instructs.
- Turn up the heat on the onions to medium high. Add sherry or wine to the pan and cook for about 1 minute. Add the beef stock and Worcestershire sauce.
- Add in the remaining butter. As it melts, add in the flour and whisk until combined. Cook for 1 minute, stirring constantly.
- Slowly whisk in the milk, stirring constantly to avoid lumps. Cook for about 2-3 minutes, until slightly thickened.
- Add in the cheddar and mozzarella. Stir until they are melted and the sauce is smooth.
- Add the pasta directly from the pot, along with a little pasta water, if necessary to smooth out the sauce. Taste and season with salt to suit your preference.
- Top with crispy onions or make your own.
For the crispy onions:
- To make your own crispy onions, combine the shallots and cooking oil in a skillet over medium heat. Turn them over occasionally while cooking. Cook until they are a golden color, about 6-8 minutes. Drain on a paper-towel-lined plate.
Video
Notes
- Don’t rush the caramelization process for the mac and cheese. Cooking them on low heat allows the natural sugars to develop and bring out a deep, sweet flavor.
- Use a combination of Mozzarella and sharp cheddar for the mac and cheese to get that perfect balance of creaminess and bold flavor.
- Save some of the pasta water to thin out the cheese sauce if it gets to thick.
- When making the crispy onions watch them as they start to get golden brown. They can go from perfect to burned in a minute.
Nutrition
Calories: 733kcal | Carbohydrates: 63g | Protein: 29g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 711mg | Potassium: 496mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1252IU | Vitamin C: 6mg | Calcium: 600mg | Iron: 2mg
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Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.
