French Onion Mac and Cheese
French Onion Mac and Cheese
Ingredients
For the Caramelized Onions
- 3 white onions, large, thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Macaroni and Cheese
- 12 ounces shell pasta, conchiglie
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 12 fluid ounces evaporated milk
- 1 cup heavy cream
- 2 1/2 cups Gruyere cheese, grated, divided
- 1 tablespoon fresh thyme, chopped, for garnish
For Serving (Optional)
- 1 crusty baguette
Instructions
- 1
Begin by caramelizing the onions. Heat olive oil in a large cast-iron skillet or Dutch oven over medium-low heat. Add the thinly sliced white onions, salt, and black pepper. Cook slowly, stirring occasionally, for 60-75 minutes, or until the onions are deeply golden brown, tender, and jammy. This process cannot be rushed.
⏱️ 75 min
- 2
While the onions are caramelizing, cook the shell pasta according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 3
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 4
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Whisk in the all-purpose flour to create a roux. Cook, stirring constantly, for 1-2 minutes until lightly golden and fragrant. Stir in the paprika, garlic powder, and onion powder.
⏱️ 5 min
- 5
Gradually whisk in the evaporated milk and heavy cream until smooth. Bring the mixture to a gentle simmer, stirring constantly, until the sauce thickens, about 3-5 minutes.
⏱️ 5 min
- 6
Remove the pot from the heat. Add 2 cups of the grated Gruyere cheese to the sauce, stirring until completely melted and smooth. Season with additional salt and pepper to taste, if needed.
⏱️ 3 min
- 7
Stir the caramelized onions into the cheese sauce. Add the cooked shell pasta and mix thoroughly until all the pasta is coated.
⏱️ 2 min
- 8
Transfer the mac and cheese mixture into a 9x13 inch baking dish. Sprinkle the remaining 1/2 cup of grated Gruyere cheese evenly over the top. Scatter the fresh thyme over the cheese.
⏱️ 3 min
- 9
Bake for 20-25 minutes, or until the top is golden brown and bubbly. Let rest for a few minutes before serving.
⏱️ 25 min•🌡️ 375
- 10
Serve hot, optionally with slices of crusty baguette for dipping.
Kitchen Tools
Nutrition Facts (per serving)
French Onion Mac and Cheese
Ingredients
For the Caramelized Onions
- 3 white onions, large, thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Macaroni and Cheese
- 12 ounces shell pasta, conchiglie
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 12 fluid ounces evaporated milk
- 1 cup heavy cream
- 2 1/2 cups Gruyere cheese, grated, divided
- 1 tablespoon fresh thyme, chopped, for garnish
For Serving (Optional)
- 1 crusty baguette
Instructions
- 1
Begin by caramelizing the onions. Heat olive oil in a large cast-iron skillet or Dutch oven over medium-low heat. Add the thinly sliced white onions, salt, and black pepper. Cook slowly, stirring occasionally, for 60-75 minutes, or until the onions are deeply golden brown, tender, and jammy. This process cannot be rushed.
⏱️ 75 min - 2
While the onions are caramelizing, cook the shell pasta according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 3
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 4
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Whisk in the all-purpose flour to create a roux. Cook, stirring constantly, for 1-2 minutes until lightly golden and fragrant. Stir in the paprika, garlic powder, and onion powder.
⏱️ 5 min - 5
Gradually whisk in the evaporated milk and heavy cream until smooth. Bring the mixture to a gentle simmer, stirring constantly, until the sauce thickens, about 3-5 minutes.
⏱️ 5 min - 6
Remove the pot from the heat. Add 2 cups of the grated Gruyere cheese to the sauce, stirring until completely melted and smooth. Season with additional salt and pepper to taste, if needed.
⏱️ 3 min - 7
Stir the caramelized onions into the cheese sauce. Add the cooked shell pasta and mix thoroughly until all the pasta is coated.
⏱️ 2 min - 8
Transfer the mac and cheese mixture into a 9x13 inch baking dish. Sprinkle the remaining 1/2 cup of grated Gruyere cheese evenly over the top. Scatter the fresh thyme over the cheese.
⏱️ 3 min - 9
Bake for 20-25 minutes, or until the top is golden brown and bubbly. Let rest for a few minutes before serving.
⏱️ 25 min•🌡️ 375 - 10
Serve hot, optionally with slices of crusty baguette for dipping.