French Onion Mac and Cheese
An ideal creamy, crunchy, comfort meal
I didn’t grow up on Mac and Cheese. In fact, I would avoid dinner at my friend’s house a lot of the time to not eat it. Something about it never seemed appealing– it looked like goopy fake cheese with soft noodles.
But BOY WAS I WRONG.
When done properly, Mac and Cheese can be an explosion of flavors and textures. There are infinite variations to the famous Mac and Cheese– it’s indulgent, creamy, crunchy.
Here’s my favorite way to enjoy it.
Ingredients
For the caramelized onions
-4 yellow onions
-3 tbsp butter
-1 tbsp olive oil
-1 tbsp sugar
-1 tsp thyme
-1/4 cup dry white wine
For the bechamel / cheese sauce
-3 tbsp butter (for the roux)
-3 tbsp flour
-1 cup heavy cream
-2 cups whole milk
-2 cups shredded gruyère cheese
-1 cup shredded sharp cheddar
-1 cup shredded mozzarella
-1 cup parmesan
-Salt and pepper to taste
For the pasta
-1 lb campanelle, cavatappi, or elbow pasta
-salt
For the breadcrumb topping
-French Baguette or Sourdough bread
-Extra Virgin Olive Oil
-Optional spices: salt, pepper, garlic powder, thyme
Cooking Instructions
Preheat oven to 375 degrees fahrenheit, 190 degrees celsius
Caramelize the onions: Thinly slice your onions, then heat butter and olive oil in a pan over medium-low heat. Once the butter is melted, add onions and stir.
Add the sugar, then cook slowly for 30-45 minutes, stirring occasionally, until onions are a deep golden brown and caramelized.
*Optional but delicious : Deglaze the bottom of the pan with white wine, scraping up the caramelized residue (the fond), then set aside.
Prepare your breadcrumbs: Cut your baguette or sourdough into small chunks. Toss them in extra virgin olive oil and seasoning.
Add the bread chunks to a sheet tray, then toast them in the oven at 375°F/190°C until golden brown.
Add your toasted bread into a food processor or blender, pulse until you reach desired breadcrumb consistency
Cook the pasta: Bring a large pot of salted water to a boil. Add your pasta, cook until al dente. Drain, and set aside.
Make the bechamel (cheese sauce): In a saucepan over medium-low heat, melt your butter. Once melted but not browned, whisk in your flour to form a roux. Cook for 2-3 minutes, until there’s no raw flour smell left.
Slowly whisk in your heavy cream and milk, stirring constantly, until smooth, glossy, and thickened.
Reduce heat to low, then stir in ¾ of all your cheeses – the shredded gruyère, mozzarella, cheddar, and parmesan. Reserve some cheese for layering and topping purposes. Season with salt and pepper to taste.
Optional: For a smokey flavor, add in a tablespoon of smoked paprika
Now the gooooood stuff: Add in your cooked pasta and caramelized onions, mixing until everything is fully incorporated and coated.
Layer and Bake: Transfer half your mac and cheese to a baking dish, then layer with some of your reserved cheese.
Repeat this process, finishing your mac and cheese with a layer of the freshly grated cheese and breadcrumbs.
Bake at 375°F/190°C for 20-25 minutes until golden brown. Broil the final few minutes for extra golden finish.
Finishers: Cut your favorite piece, top with chives or parsley, and enjoy!
