French Onion Mac and Cheese
Most mac and cheese is pretty boring - this one actually has flavor. The caramelized onions take some time but they're what make this worth making instead of the boxed stuff.
Ingredients
Ingredients (~6-8 servings)
- 12 oz short pasta, shells, elbows, cavatappi - whatever you have
- 4 Tbsp unsalted butter, for onions
- 2 tsp olive oil
- 3 yellow onions, thinly sliced
- 2 tsp minced fresh thyme
- 2 Tbsp all-purpose flour
- 1 1/2 tsp dijon mustard
- 2 1/2 cups half and half
- 1/3 cup heavy cream
- 1/4 tsp freshly grated nutmeg
- 4 oz white cheddar cheese, shredded by hand
- 6 oz gruyere cheese, shredded by hand
- Kosher salt and pepper to taste
Panko Topping
- 2 Tbsp unsalted butter
- 2 tsp chopped fresh thyme
- 1/2 cup panko crumbs
- Salt and pepper
Instructions
- Melt butter and olive oil in Dutch oven. Add sliced onions, cook covered for 10 minutes.
- Uncover, lower heat, add thyme. Caramelize onions for 40 minutes until golden brown.
- In separate skillet, toast panko with butter and thyme until golden. Season and set aside.
- Preheat oven to 425F. Butter 9x13 baking dish.
- Boil pasta 2-3 minutes less than package directions. Drain and set aside.
- In same Dutch oven, make roux with butter and flour. Whisk in half and half, simmer until thickened.
- Add dijon, nutmeg, and cream. Remove from heat. Gradually melt in cheeses.
- Fold caramelized onions and pasta into cheese sauce. Transfer to baking dish.
- Top with panko mixture. Bake 15-20 minutes until golden and bubbling.
- Rest 5 minutes before serving.
Notes
Use white cheddar and gruyere for best flavor. Caramelizing onions takes patience but adds depth.