Elevate your mac and cheese with the deep, savory flavors of French onion soup in this French Onion Mac and Cheese. Combining caramelized onions, sharp cheddar, and gooey mozzarella with a hint of garlic and thyme, this dish brings together two comfort food favorites in one delicious bite. The creamy cheese sauce, mixed with pasta shells and topped with rich, caramelized onions, makes this mac and cheese irresistible. Perfect for weeknight dinners, family gatherings, or a cozy weekend meal, this recipe will have everyone coming back for seconds!
Ingredients:
- For the Caramelized Onions:
- 10 tablespoons unsalted butter, divided
- 2 small yellow onions, thinly sliced
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves, minced
- 1 bay leaf
- 1/4 cup dry sherry or white wine
- 2 teaspoons beef bouillon paste
- 2 teaspoons Worcestershire sauce
- For the Mac and Cheese:
- 1 pound uncooked pasta shells
- 4 cups whole milk
- 1/2 cup all-purpose flour
- 2 cups shredded sharp cheddar cheese
- 3 cups shredded mozzarella cheese
Instructions:
- Caramelize the Onions: In a spacious skillet, melt 4 tablespoons of butter over medium heat. Toss in the sliced onions and sauté, stirring occasionally, until they become tender and golden brown, which should take around 25-30 minutes. Then, mix in the minced garlic, fresh thyme, and a bay leaf, cooking for an additional 1-2 minutes until the aroma fills the air.
- Deglaze the Pan: Pour in the dry sherry or white wine and stir to deglaze the pan, scraping up any browned bits. Stir in the beef bouillon paste and Worcestershire sauce, then cook for an additional 3-5 minutes until the liquid is reduced and absorbed by the onions. Remove the bay leaf and set the onions aside.
- Cook the Pasta: As the onions caramelize, fill a large pot with salted water and bring it to a rolling boil. Add the pasta shells and cook according to the package directions until they reach an al dente texture. Drain the pasta and set it aside.
- Prepare the Cheese Sauce: In the same pot used for the pasta, melt the remaining 6 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly whisk in the milk, making sure to eliminate any lumps. Continue whisking until the sauce thickens, about 5-7 minutes.
- Add the Cheese: In a separate pan, whisk in the flour and cook for 1-2 minutes to create a roux. Gradually add the milk, whisking continuously to ensure a lump-free mixture. Season with salt and pepper to taste.
- Combine the Pasta and Cheese Sauce: Add the cooked pasta shells to the cheese sauce and stir to coat the pasta evenly. Fold in the caramelized onions, ensuring they are evenly distributed throughout the mac and cheese.
- Serve: Serve the French Onion Mac and Cheese immediately, garnished with extra thyme if desired. For an added layer of texture, you can also top the dish with toasted breadcrumbs or serve it straight from the skillet for a rustic, comforting presentation.
Conclusion:
This French Onion Mac and Cheese combines the best of two classic dishes—caramelized onions bring a deep, savory richness, while the creamy cheese sauce adds indulgent comfort. Perfectly cooked pasta shells soak up all the flavor, making this dish ideal for a hearty family meal or a cozy dinner. Whether you’re a mac and cheese enthusiast or a French onion soup lover, this dish will satisfy your cravings for both!
Caramelized Onion and Cheese Pasta Bake: A Cozy Take on a Timeless Dish
Creamy mac and cheese infused with the savoryflavors of French onion soup, featuring caramelized onions, garlic, thyme,sharp cheddar, and mozzarella cheeses.
Ingredients
For the Caramelized Onions:
- 10 tablespoons unsalted butter divided
- 2 small yellow onions thinly sliced
- 2 cloves garlic minced
- 2 teaspoons fresh thyme leaves minced
- 1 bay leaf
- 1/4 cup dry sherry or white wine
- 2 teaspoons beef bouillon paste
- 2 teaspoons Worcestershire sauce
For the Mac and Cheese:
- 1 pound uncooked pasta shells
- 4 cups whole milk
- 1/2 cup all-purpose flour
- 2 cups shredded sharp cheddar cheese
- 3 cups shredded mozzarella cheese
Instructions
- Caramelize the Onions: In a spacious skillet, melt 4 tablespoons of butter over medium heat. Toss in the sliced onions and sauté, stirring occasionally, until they become tender and golden brown, which should take around 25-30 minutes. Then, mix in the minced garlic, fresh thyme, and a bay leaf, cooking for an additional 1-2 minutes until the aroma fills the air.
- Deglaze the Pan: Pour in the dry sherry or white wine and stir to deglaze the pan, scraping up any browned bits. Stir in the beef bouillon paste and Worcestershire sauce, then cook for an additional 3-5 minutes until the liquid is reduced and absorbed by the onions. Remove the bay leaf and set the onions aside.
- Cook the Pasta: As the onions caramelize, fill a large pot with salted water and bring it to a rolling boil. Add the pasta shells and cook according to the package directions until they reach an al dente texture. Drain the pasta and set it aside.
- Prepare the Cheese Sauce: In the same pot used for the pasta, melt the remaining 6 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly whisk in the milk, making sure to eliminate any lumps. Continue whisking until the sauce thickens, about 5-7 minutes.
- Add the Cheese: • In a separate pan, whisk in the flour and cook for 1-2 minutes to create a roux. Gradually add the milk, whisking continuously to ensure a lump-free mixture. Season with salt and pepper to taste.
- Combine the Pasta and Cheese Sauce: Add the cooked pasta shells to the cheese sauce and stir to coat the pasta evenly. Fold in the caramelized onions, ensuring they are evenly distributed throughout the mac and cheese.
- Serve: Serve the French Onion Mac and Cheese immediately, garnished with extra thyme if desired. For an added layer of texture, you can also top the dish with toasted breadcrumbs or serve it straight from the skillet for a rustic, comforting presentation.