French Onion Soup Mac and Cheese Recipe
French onion soup mac and cheese is the perfect fusion of homestyle comfort and gourmet flair. Tender pasta is enveloped in a silky cheese sauce, layered with sweet caramelized onions, and crowned with a buttery, golden breadcrumb topping.
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 9x13 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