Go Back
french-onion-mac-and-cheese-annikaeats.jpg

French Onion Mac and Cheese | Easy Baked Mac and Cheese

This French onion mac and cheese features caramelised onions cooked in beef stock, a creamy three-cheese sauce and a golden panko topping. The ultimate cheesy comfort food pasta recipe!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Course Brunch, Dinner, Lunch, Main Course, Pasta, Side Dish
Cuisine American, British, French
Servings 4 people

Equipment

  • Hexclad Saute Pan
  • Wooden spatula
  • Large stock pot

Ingredients
  

For the onions -

  • 2 large white onions thinly sliced
  • 2 tbsp butter
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp sugar
  • 1 cup beef stock use a stock cube or powder diluted in water
  • 1 tbsp balsamic vinegar optional

For the Mac and cheese -

  • 250 g macaroni cooked as per package instructions and set aside
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 garlic clove minced
  • 1 and 1/2 cup milk
  • 1/2 cup heavy cream
  • 1 and 1/2 cup shredded cheese I used gruyere, mature cheddar, mozzarella + plus 1/2 cup more for layering
  • 1/4 tsp nutmeg freshly grated
  • 1/2 cup panko bread crumbs

Serve with -

  • Freshly chopped parsley

Instructions
 

  • Cook macaroni according to the packet instructions. Drain it well and set it aside. Because the pasta will be baked in the oven, avoid overcooking it. It should hold its shape and have a little bite before it goes into the sauce.
  • In a large sauté pan on medium heat, cook the onions in butter with the seasonings until it starts sweating. Add beef stock little at a time, until they are soft, golden and full of flavour. Add the optional balsamic vinegar towards the end and allow the liquid to reduce while the onions caramelize, remove from the pan and set aside.
  • Prepare the roux with butter and flour, then whisk in the milk and heavy cream. Add the garlic and nutmeg as directed in the recipe method, and melt in the shredded cheese until the sauce is smooth and creamy. Fold the cooked pasta into the cheese sauce. Now its time to assemble.
  • In the same sauté pan (if it is oven safe - if not use an oven safe dish), layer the Mac and cheese, add the caramelized onions, most shredded cheese. Repeat. Top with pank breadcrumbs and
  • Bake in a preheated oven at 180°C for 10–12 minutes, until the cheese has melted and the breadcrumb topping is golden.
  • Keep an eye on the dish towards the end of the baking time, as ovens vary and the breadcrumbs can brown quickly. Finish with freshly chopped parsley and serve hot.

Notes

  • If the sauce is too thick add more milk, if its too thin cook it longer on lower heat and add more cheese.
  • Use any cheese you like to make this but these 3 are my favorite combination for flavor and texture.
  • Take your time with the onions as we want them to have a jam like consistency.