Description
This indulgent French Onion Mac and Cheese combines the rich flavors of sweet caramelized onions, tangy Dijon mustard, and two types of melty cheese, creating a decadent twist on a classic comfort food. Topped with crispy fried onions and served with buttery garlic breadcrumbs, it’s a true crowd-pleaser.
Ingredients
Scale
- 1/2 baguette, cut into 1/2-inch slices (12 slices total)
- 4 cloves garlic, peeled and left whole
- 1 pound dry jumbo elbow macaroni
- 5 tablespoons salted butter, divided, plus extra for greasing the dish
- 2 tablespoons olive oil
- 4 cups sweet onions, julienned
- 2 teaspoons salt, divided
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 3 tablespoons flour
- 1 can (12 ounce) evaporated milk
- 2 1/2 cups whole milk, room temperature
- 7 ounces Gruyère cheese, shredded (about 2 cups)
- 7 ounces aged cheddar cheese, shredded (about 2 cups)
- 1/4 cup crispy fried onions
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
- For the garlic breadcrumbs: Place the baguette slices on a baking sheet and toast them in the oven for about 10 minutes until golden and crispy. Rub the whole garlic cloves over the toasted bread slices. Set aside.
- Cook the macaroni according to the package directions. Drain and set aside.
- In a large skillet, melt 3 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add the julienned onions and 1 teaspoon salt. Cook, stirring occasionally, for 20-25 minutes until the onions are caramelized and golden brown.
- Add the bay leaf, thyme, parsley, paprika, garlic powder, onion powder, Dijon mustard, and balsamic vinegar to the onions. Stir to combine and cook for another 2-3 minutes. Remove from heat.
- 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 add the evaporated milk and whole milk to the roux, whisking constantly until the mixture thickens, about 5 minutes.
- Remove from heat and stir in the Gruyère and cheddar cheeses until melted and smooth.
- Add the caramelized onions to the cheese sauce and stir to combine.
- Toss the cooked macaroni with the cheese and onion sauce, then pour into the prepared baking dish.
- Top with the toasted garlic breadcrumbs and crispy fried onions.
- Bake for 20-25 minutes, or until the top is golden brown and bubbling.
- Let rest for 5 minutes before serving.
Notes
- For extra flavor, you can add more crispy fried onions on top after baking.
- This dish can be prepared ahead of time and refrigerated. Just bake it right before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course, Comfort Food
- Method: Baking, Sautéing
- Cuisine: American