French Onion Macaroni and Cheese
Dive into comfort food bliss with this irresistible French Onion Macaroni and Cheese recipe, a gourmet twist on two beloved classics. Featuring sweet, caramelized onions infused with balsamic vinegar and a rich blend of creamy Gruyere and sharp cheddar cheese, this dish elevates traditional mac and cheese to a whole new level. Topped with golden, thyme-infused panko breadcrumbs, each bite delivers a delightful crunch that perfectly complements the velvety cheese sauce. Ready to impress in just over an hour, this baked pasta masterpiece is perfect for cozy family dinners or special occasions. Give your weeknight dinner a luxurious upgrade with this indulgent, cheesy creation that combines the savory charm of French onion soup with the ultimate comfort of macaroni and cheese.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 3 large yellow onions
- 1 teaspoon granulated sugar
- 2 tablespoons balsamic vinegar
- 12 ounces dry macaroni pasta
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup chicken or vegetable broth
- 2 cups grated gruyere cheese
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
Instructions
Peel and thinly slice the onions into half-moons.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes until they are golden and caramelized.
Sprinkle the sugar over the onions and stir. Add balsamic vinegar and cook for another 2 minutes, then set the caramelized onions aside.
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
Cook the macaroni pasta in salted boiling water according to the package instructions. Drain and set aside.
In a large saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux.
Slowly whisk in the milk and broth, cooking until the mixture thickens and begins to bubble, about 5-7 minutes.
Reduce the heat to low and stir in the gruyere cheese, cheddar cheese, salt, and pepper until the cheeses are fully melted and incorporated.
Add the cooked macaroni and caramelized onions to the cheese sauce, stirring to combine.
Pour the macaroni and cheese mixture into the prepared baking dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs with the olive oil and fresh thyme. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 20 minutes, or until the top is golden and crispy.
Remove from the oven, let cool for 5 minutes, and serve warm.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 13.1 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 674 mg | 52% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 473 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
