Description
A comforting blend of macaroni and cheese with the rich flavors of French onion soup, topped with crunchy breadcrumbs.
Ingredients
Scale
- 8 oz elbow macaroni (or any bite-sized pasta)
- 2 large sweet onions (such as Vidalia or Walla Walla)
- 4 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 tsp fresh thyme (or less if using dried)
- 2 cups beef broth (or vegetable broth)
- 1 cup Gruyère cheese, shredded
- 1 cup aged cheddar cheese, shredded
- 1 cup heavy cream or whole milk
- Salt and pepper to taste
- 1 cup breadcrumbs for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a pot of salted boiling water, cook the macaroni just until al dente. Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add thinly sliced onions and a pinch of salt. Cook slowly, stirring regularly, until caramelized (20-25 minutes).
- Add minced garlic and thyme, cooking for another minute until fragrant.
- In another saucepan, melt 2 tablespoons of butter and create a roux by whisking in an equal amount of flour. Gradually whisk in the beef broth and cream, stirring until it thickens. Stir in the cheeses until melted.
- Mix the pasta with the onion mixture, then fold in the cheese sauce until well-coated.
- Transfer to a greased baking dish. Mix 1 tablespoon of melted butter with breadcrumbs and sprinkle over the mac and cheese.
- Bake for 25-30 minutes until golden and bubbly. Optionally, garnish with fresh thyme before serving.
Notes
Serve alongside a light salad and crusty French bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
Keywords: mac and cheese, French onion soup, comfort food, creamy cheese, pasta dish