Description
This French Onion Mac and Cheese is a decadent twist on the classic comfort dish, featuring rich caramelized onions, a creamy Gruyere cheese sauce, and a crunchy panko breadcrumb topping. Perfectly baked to bubbly, golden perfection, it combines sweet, savory flavors with a satisfyingly creamy texture that will delight any cheese lover.
Ingredients
Scale
Caramelized Onions
- 4 tablespoons unsalted butter - divided
- 4 large yellow onions - peeled and sliced
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh thyme leaves
- A splash of beef broth or water - only if needed
Mac and Cheese
- 1 pound cavatappi pasta
- ½ cup unsalted butter
- ⅓ cup all-purpose flour
- 4 cups whole milk - plus more as needed
- 16 ounces freshly shredded Gruyere cheese - divided (about 4 cups)
- 1 teaspoon dijon mustard
- 1 teaspoon garlic powder - or to taste
- Salt and pepper - to taste
Panko Breadcrumb Topping
- ⅓ cup panko breadcrumbs
- 3 tablespoons olive oil
Instructions
- Caramelize Onions: In a large deep pan, melt 2 tablespoons of butter over medium heat. Add sliced onions and a pinch of salt. Cook for 15 minutes to start browning. Lower heat to medium-low and cook, stirring occasionally, for another 30 minutes until deep golden and caramelized. If needed, add a splash of broth or wine to deglaze. In the last 5 minutes, add remaining 2 tablespoons butter, balsamic vinegar, and thyme leaves; cook until golden. Remove and set aside.
- Preheat Oven and Cook Pasta: Preheat oven to 375 degrees Fahrenheit. Cook cavatappi pasta according to package instructions until just al dente. Drain and rinse with cold water to stop cooking. Set aside.
- Prepare Cheese Sauce: In a large pot, melt ½ cup butter over medium heat. Whisk in flour and cook for 2-3 minutes until roux is nutty and golden. Gradually whisk in milk, breaking up lumps, and cook until thickened. Season with dijon mustard, garlic powder, salt, and pepper. Stir in 3 cups of Gruyere cheese over low heat until melted and smooth, then remove from heat.
- Combine Pasta and Cheese Sauce: Add cooked pasta to the cheese sauce and stir thoroughly to coat.
- Prepare Breadcrumb Topping: Toss panko breadcrumbs with olive oil and set aside.
- Assemble the Dish: In a 9×13 baking dish, spread half of the mac and cheese. Swirl in most of the caramelized onions and most of the remaining 1 cup shredded Gruyere cheese. Layer the remaining mac and cheese on top. Sprinkle saved onions, cheese, and panko breadcrumb mixture evenly over the top.
- Bake: Place the baking dish on a large sheet pan to catch spills. Bake uncovered in the preheated 375°F oven for 25 minutes, or until bubbly and golden brown. Remove from oven and let cool slightly before serving.
Notes
- Cook pasta until just al dente; it will finish cooking in the oven.
- Use about 4 large yellow onions for the best sweetness and caramelization; red onions are too sharp.
- Use a large, deep pan for caramelizing onions to avoid overcrowding and steaming.
- Patience is key as caramelizing onions takes about 40-45 minutes for deep flavor.
- Grate your own cheese for best melting and texture; pre-shredded cheese may contain additives.
- You can caramelize onions up to 2 days ahead and refrigerate.
- Assemble the dish without breadcrumbs ahead and bake later, allowing the dish to sit on the counter 30 minutes before baking.
- Freeze cooled portions up to 2 months; thaw overnight and reheat with a splash of milk to restore creaminess.
- Substitute Gruyere with Swiss, Gouda, or white cheddar; pasta shapes like shells or rigatoni also work well.
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg
