Description
Comfort meets elegance in this French onion mac and cheese, blending caramelized onions with creamy, rich cheese sauce. Crispy breadcrumb topping and deep flavor profiles make this dish irresistible for weekend dinners you’ll crave again and again.
Ingredients
Scale
Pasta and Bread:
- 1 pound dry jumbo elbow macaroni
- 1/2 baguette, cut into 1/2-inch slices (12 slices total)
Cheese and Dairy:
- 7 ounces (198 grams) Gruyere cheese, shredded (about 2 cups)
- 7 ounces (198 grams) aged cheddar cheese, shredded (about 2 cups)
- 1 can (12 ounces / 354 milliliters) evaporated milk
- 2 1/2 cups (591 milliliters) whole milk, room temperature
- 5 tablespoons salted butter, divided
Aromatics and Seasonings:
- 4 cups sweet onions, julienned
- 4 cloves garlic, peeled and left whole
- 2 tablespoons olive oil
- 1/4 cup crispy fried onions
- 2 teaspoons salt
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 3 tablespoons flour
Instructions
- Preheat oven to 350°F (175°C) and coat a 9×13-inch baking dish with butter for optimal non-stick preparation.
- Arrange baguette slices on a baking sheet, toasting in the oven for 10 minutes until crisp and golden. Infuse toasted bread with whole garlic cloves by rubbing them across the surface. Set garlic-rubbed croutons aside.
- Cook macaroni according to package instructions, ensuring al dente texture. Drain thoroughly and reserve.
- Combine butter and olive oil in a large skillet over medium heat. Introduce julienned onions and salt, slowly caramelizing for 20-25 minutes until rich, deep golden brown.
- Enhance caramelized onions with bay leaf, thyme, parsley, paprika, garlic powder, onion powder, Dijon mustard, and balsamic vinegar. Stir and simmer for 2-3 minutes, then remove from heat.
- Create a roux by melting remaining butter and whisking in flour. Cook for 1-2 minutes, developing a nutty aroma.
- Gradually incorporate evaporated and whole milk into the roux, continuously whisking until the sauce thickens, approximately 5 minutes.
- Remove sauce from heat and integrate Gruyere and cheddar cheeses until completely melted and silky smooth.
- Fold caramelized onions into the cheese sauce, creating a harmonious blend of flavors.
- Combine cooked macaroni with the cheese-onion mixture, transferring to the prepared baking dish.
- Generously sprinkle toasted garlic breadcrumbs and crispy fried onions across the surface.
- Bake for 20-25 minutes until the top achieves a golden, bubbling crust.
- Allow the mac and cheese to rest for 5 minutes before serving, enabling flavors to settle and sauce to slightly firm.
Notes
- Toast bread slices early to ensure crispy, golden texture that adds delightful crunch to the mac and cheese.
- Caramelize onions slowly over medium heat for deep, rich flavor development and golden-brown color.
- Use a mix of Gruyere and cheddar cheeses to create a complex, layered cheese sauce with nutty and sharp notes.
- Experiment with gluten-free pasta and breadcrumbs for a celiac-friendly version without compromising taste and texture.
- Prep Time: 35-40 minutes
- Cook Time: 30-35 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 498 kcal
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg