Description
French Onion Soup Mac & Cheese: Ultimate Comfort Food
Ingredients
Scale
- 12 ounces elbow macaroni
- 3 large yellow onions, thinly sliced
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups vegetable broth
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 cups shredded Gruyère cheese (reserve 1/2 cup for topping)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
Instructions
- Thinly slice 3 large yellow onions. In a large, heavy-bottomed pot, melt 3 tbsp unsalted butter with 2 tbsp olive oil over medium-low heat. Add sliced onions, 1 tsp salt, and 1/2 tsp black pepper. Cook, covered, for 15-20 minutes, stirring occasionally. Uncover and continue cooking, stirring frequently, for 45-75 minutes until onions are deeply caramelized and sweet.
- Push caramelized onions to one side. Add 2 cloves minced garlic and 1 tsp fresh thyme; sauté for 1 minute until fragrant. Sprinkle in 3 tbsp all-purpose flour; stir into the onions and cook for 2-3 minutes. Add 1/2 cup non-alcoholic white wine substitute (or additional vegetable broth/water); increase heat, scrape up any browned bits, and simmer for 2-3 minutes. Stir in 2 cups vegetable broth. Bring to a gentle simmer, reduce heat, cover, and simmer for 20-30 minutes to meld flavors.
- While the soup base simmers, cook 12 oz elbow macaroni in a large pot of salted boiling water until al dente. Drain thoroughly and set aside.
- In a separate large saucepan, heat 2 cups whole milk and 1/2 cup heavy cream over medium heat until gently simmering. Reduce heat to low. Stir in 1.5 cups shredded Gruyère cheese, 1 cup shredded sharp cheddar cheese, and 1 cup shredded mozzarella cheese until completely melted and smooth. Season the cheese sauce to taste with salt and black pepper.
- Preheat oven to 375°F (190°C). Grease a large 9×13-inch baking dish. In a very large mixing bowl, combine the cooked pasta with the creamy cheese sauce. Gently fold in the French onion soup base with the pasta and cheese mixture, ensuring all flavors are well integrated.
- Pour the mixture into the prepared baking dish, spreading evenly. Sprinkle the reserved 1/2 cup shredded Gruyère cheese over the top. Bake for 25-35 minutes, or until the sauce is bubbly around the edges and the topping is golden brown.
- Remove from oven and let rest for 10-15 minutes before serving. Enjoy this incredibly comforting and deeply flavorful fusion dish warm.
Notes
- For a vegetarian option, ensure the broth is vegetable-based.
- Customize cheese types based on your preference.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg