French Onion Soup Mac and Cheese Recipe
Introduction
French onion soup mac and cheese is the kind of comfort food that feels both familiar and exciting. Imagine tender pasta coated in a silky cheese sauce, layered with sweet caramelized onions, and topped with a golden crunch. This dish blends the deep, savory taste of classic French onion soup with the creamy indulgence of mac and cheese, creating a dinner that will make everyone at the table want seconds. It is rich, cozy, and just the right mix of homestyle and gourmet.
Table of Contents
Why You’ll Love This Recipe
- Simple steps that anyone can follow, even on a busy weeknight
- Made with everyday ingredients you can find at any grocery store
- Perfect for family dinners, gatherings with friends, or a cozy night in
- Rich flavor from slow-cooked onions and a blend of creamy cheeses
- A crisp, buttery topping that adds the perfect finishing touch
What sets this recipe apart is the balance of flavors and textures. The onions bring a sweet, savory depth, the cheese sauce wraps every piece of pasta in creaminess, and the topping delivers a satisfying crunch. It is comfort food at its finest, ideal for when you want to impress guests or simply treat yourself.
Ingredients Needed
For the French Onion Soup Onions
• 4 tablespoons unsalted butter
• 6 yellow onions sliced into quarter-inch strips
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 3 sprigs fresh thyme, finely chopped
• ½ cup dry sherry
For the Buttery Breadcrumbs
• 4 tablespoons unsalted butter
• One piece of French bread, about 10 inches, torn into small chunks
• Kosher salt to taste
• Freshly ground black pepper to taste
For the Mac and Cheese
• Unsalted butter for greasing the baking dish
• Kosher salt to taste
• Freshly ground black pepper to taste
• 1 pound cavatappi pasta
• Two cans of evaporated milk, each 12 ounces
• 1 teaspoon Dijon mustard
• 1 pound Gruyère cheese, freshly grated, about 2 cups
• 8 ounces processed cheese such as Velveet, grated or cubed, about 2 cups
• A few drops of hot sauce
How to Make French Onion Soup Mac and Cheese
- Start the Onions
Place a large Dutch oven over medium heat. Add 4 tablespoons of butter and the sliced onions. Stir until the butter has fully melted and coats the onions. Add the salt and sugar, stir again, then cover the pot. Let the onions cook for about 20 minutes, stirring occasionally so they soften evenly. - Develop Deep Color
Once the onions are translucent and have released their liquid, remove the lid. Lower the heat slightly and continue cooking for 40 to 45 minutes, stirring often. When the onions darken and start to stick, pour in about ¼ cup of water to loosen the browned bits. Scrape the bottom with a wooden spoon. Repeat this process at least twice. This slow cooking builds rich, sweet flavor.
- Finish the Onions
When the onions are dark golden and soft, stir in the chopped thyme. Pour in the sherry and scrape up any remaining browned bits. Remove from the heat and let the onions cool slightly. - Prepare the Breadcrumbs
In a skillet over low heat, melt 4 tablespoons of butter until foamy. Pulse the French bread in a food processor until you have coarse crumbs. Add the crumbs to the skillet and stir for 3 to 5 minutes until they turn golden brown. Transfer to a bowl and season with salt and pepper. - Get Ready for Baking
Preheat the oven to 400°F. Lightly butter a 9-by-13-inch baking dish. - Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente since it will continue cooking in the oven. Drain and set aside to cool completely. - Make the Cheese Sauce
In a medium saucepan over low heat, whisk together the evaporated milk and Dijon mustard. Bring just to a simmer. Remove from heat and stir in half of the Gruyère, all of the processed cheese, and the hot sauce. Keep stirring until the sauce is smooth and the cheese has melted completely.
- Assemble the Dish
In a large bowl, mix the cooled pasta with the cheese sauce. Taste and season with salt and pepper if needed. Pour the mixture into the prepared baking dish. - Add the Toppings
Spread the caramelized onions evenly over the pasta. Sprinkle with the buttery breadcrumbs, then finish with the remaining Gruyère cheese on top. - Bake and Serve
Place the dish in the oven and bake uncovered for 15 to 20 minutes, or until the top is golden and the sauce is bubbling. Let it rest for 5 minutes before serving so the sauce sets slightly.
French Onion Soup Mac and Cheese Recipe
Ingredients
For the French Onion Soup Onions
- 4 tbsp unsalted butter
- 6 yellow onions, sliced into quarter-inch strips
- 1 tsp kosher salt
- 1 tsp sugar
- 3 sprigs fresh thyme, finely chopped
- 0.5 cup ½ cup dry sherry
For the Buttery Breadcrumbs
- 4 tbsp unsalted butter
- 1 piece French bread, about 10 inches, torn into small chunks
- kosher salt, to taste
- freshly ground black pepper, to taste
For the Mac and Cheese
- unsalted butter for greasing the baking dish
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 lb cavatappi pasta
- 24 oz evaporated milk two 12 oz cans
- 1 tsp Dijon mustard
- 1 lb Gruyère cheese, freshly grated about 2 cups
- 8 oz processed cheese, grated or cubed about 2 cups
- a few drops hot sauce
Instructions
- Start the Onions: In a large Dutch oven over medium heat, melt 4 tablespoons butter. Add sliced onions, salt, and sugar. Stir, cover, and cook for 20 minutes, stirring occasionally.
- Develop Deep Color: Uncover, lower heat slightly, and cook 40–45 minutes, stirring often. Add 1/4 cup water when onions stick, scraping with a wooden spoon. Repeat at least twice.
- Finish the Onions: Stir in thyme, add vegetable broth, and scrape up browned bits. Remove from heat and cool slightly.
- Prepare the Breadcrumbs: In a skillet over low heat, melt butter. Pulse bread into coarse crumbs and toast 3–5 minutes until golden. Season with salt and pepper.
- Get Ready for Baking: Preheat oven to 400°F (200°C) and butter a 9×13 inch baking dish.
- Cook the Pasta: Boil pasta in salted water until very al dente. Drain and cool completely.
- Make the Cheese Sauce: In a saucepan, warm evaporated milk and Dijon mustard over low heat. Remove from heat, stir in half the Gruyère, all processed cheese, and hot sauce until smooth.
- Assemble the Dish: Combine pasta and cheese sauce in a large bowl. Season if needed and transfer to baking dish.
- Add the Toppings: Spread caramelized onions over pasta, top with breadcrumbs, and sprinkle remaining Gruyère.
- Bake and Serve: Bake uncovered for 15–20 minutes until golden and bubbling. Rest 5 minutes before serving.
Notes
Nutrient Amount Calories 1160 Total Fat 59 g Saturated Fat 34 g Carbohydrates 111 g Dietary Fiber 7 g Sugar 22 g Protein 47 g Cholesterol 173 mg Sodium 1130 mg
Pro Tips for Perfect Results
- For the best flavor, caramelize the onions slowly over low to medium heat. Rushing this step will make them taste bitter.
- Always grate cheese from a block instead of using pre-shredded varieties, as packaged cheese often contains anti-caking agents that affect melting.
- Use pasta that holds sauce well such as cavatappi or fusilli. The ridges and curves catch more cheese sauce.
- If you prefer a stronger onion flavor, add a small amount of the onion cooking liquid back into the cheese sauce.
- To save time, prepare the onions and breadcrumbs the day before and store them in the refrigerator until ready to assemble.
- A sprinkle of fresh thyme or parsley just before serving adds freshness and color.
Frequently Asked Questions
What is the best cheese for French onion soup mac and cheese?
Gruyère is the traditional choice because it melts smoothly and has a nutty, slightly sweet flavor that complements caramelized onions. Some cooks also mix in a small amount of cheddar for sharper notes or processed cheese for extra creaminess.
Can I prep onions the day before?
Yes. Caramelize the onions as directed, let them cool, and store them in an airtight container in the refrigerator for up to 24 hours. Reheat gently before using.
Can I make French onion mac and cheese ahead of time?
You can assemble the dish up to one day in advance. Cover tightly and refrigerate. When ready to serve, bake as directed, adding a few extra minutes to ensure it is heated through.
How long do leftovers last?
Store any remaining mac and cheese in a sealed container in the refrigerator for as long as three days. When reheating, warm it slowly in the oven or on the stovetop, adding a small amount of milk to bring back the creamy texture.
Does it matter how you cut onions for French onion soup mac and cheese?
Yes. Cutting onions into thin, even slices ensures they cook uniformly and melt into the sauce without leaving large, chewy pieces.
Why does my French onion mac and cheese taste bland?
Most often, the flavor falls short if the onions are not caramelized deeply enough. Make sure to cook them slowly until they are rich brown, use quality cheese, season well with salt and pepper, and deglaze the pan with sherry for depth.
Conclusion
French onion soup mac and cheese is a dish that brings together deep, savory flavor and rich, creamy comfort. The slow-cooked onions create a sweetness that pairs perfectly with the smooth cheese sauce, while the crisp topping adds just the right texture. It is a recipe worth making for special occasions or when you want to treat yourself to something memorable.
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Last Updated on August 14, 2025 by Janelle
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