French Onion Mac and Cheese

French Onion Mac and Cheese

Ingredients:
For the macaroni:
1 lb elbow macaroni (or any pasta shape you prefer)
Salt for boiling the pasta
For the French onion sauce:
2 large onions (thinly sliced)
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon sugar
2 cloves garlic (minced)
1/2 cup dry white wine (or broth if preferred)
1 cup beef broth (or vegetable broth)
1 tablespoon Worcestershire sauce
1/2 teaspoon thyme (dried or fresh)
Salt and pepper to taste
For the cheese sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 1/2 cups shredded Gruyère cheese (or Swiss cheese)
1 1/2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Optional topping:
1/2 cup panko breadcrumbs
1 tablespoon melted butter
Fresh parsley for garnish

Instructions:
Cook the macaroni:
Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain and set aside.
Caramelize the onions:
In a large skillet, heat butter and olive oil over medium heat. Add the sliced onions, sprinkle with a pinch of sugar, and cook, stirring occasionally, for about 20–25 minutes until the onions are golden brown and caramelized.
Add the minced garlic and cook for another 1-2 minutes.
Deglaze the pan with the white wine, scraping up any bits from the bottom of the pan. Stir in the beef broth, Worcestershire sauce, and thyme. Simmer for 5–7 minutes, allowing the liquid to reduce slightly. Set aside.
Make the cheese sauce:
In a separate saucepan, melt butter over medium heat. Stir in the flour and cook for 1–2 minutes, until the mixture turns golden.
Gradually add the milk, whisking constantly to avoid lumps. Bring to a simmer and cook until thickened, about 5 minutes.
Remove from heat and stir in the Gruyère, cheddar, and Parmesan cheeses. Season with salt and pepper to taste.
Combine the pasta and sauces:
Add the cooked macaroni to the cheese sauce and stir to coat.
Stir in the caramelized onions and all the pan juices, mixing well to incorporate the flavors.
Optional topping and bake:
If you want a crispy topping, preheat your oven to 375°F (190°C).
Transfer the mac and cheese mixture to a greased baking dish. In a small bowl, mix panko breadcrumbs with melted butter and sprinkle over the top of the mac and cheese.
Bake for 10–15 minutes, or until the top is golden and crispy.
Serve:
Garnish with fresh parsley and serve hot.

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