u003cstrongu003eCan I use other types of cheese for the French Onion Mac and Cheese Recipe?u003c/strongu003e

Absolutely! While Gruyere is ideal for its melt and flavor, you can substitute with Swiss, Gouda, or even a sharp white cheddar to suit your taste preferences.

u003cstrongu003eHow long does it take to caramelize onions properly?u003c/strongu003e

Caramelizing onions for this recipe takes about 40-45 minutes on medium to medium-low heat. Patience here is key; rushing can lead to uneven flavor and texture.

u003cstrongu003eCan I make this French Onion Mac and Cheese Recipe ahead of time?u003c/strongu003e

Yes! You can caramelize the onions up to two days in advance or fully assemble the dish (without the breadcrumb topping) and bake it later. Just let it sit at room temperature for about 30 minutes before baking if refrigerated overnight.

u003cstrongu003eWhat’s the best way to reheat leftovers without drying the mac and cheese out?u003c/strongu003e

Gently reheat leftovers in the oven at 350°F with a splash of milk or cream to bring back the creamy texture. Avoid microwaving if possible, as it can cause the sauce to separate and pasta to get rubbery.

French Onion Mac and Cheese - Irresistibly Creamy & Flavorful

Name: French Onion Mac and Cheese Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: French-American
Ingredients: 4 tablespoons unsalted butter - divided; 4 large yellow onions - peeled and sliced; 2 tablespoons balsamic vinegar; 2 teaspoons fresh thyme leaves; A splash of beef broth or water - only if needed; 1 pound cavatappi pasta; ½ cup unsalted butter; ⅓ cup all-purpose flour; 4 cups whole milk - plus more as needed; 16 ounces freshly shredded Gruyere cheese - divided (about 4 cups); 1 teaspoon Dijon mustard; 1 teaspoon garlic powder - or to taste; Salt and pepper - to taste; ⅓ cup panko breadcrumbs; 3 tablespoons olive oil

Description

This French Onion Mac and Cheese recipe combines rich, caramelized onions with creamy Gruyere cheese sauce and cavatappi pasta, topped with a crunchy panko breadcrumb layer. It’s an indulgent twist on classic mac and cheese with deep, savory flavors perfect for a comforting main dish or special occasion.

Ingredients

Scale

Caramelized Onions

4 tablespoons unsalted butter - divided
4 large yellow onions - peeled and sliced
2 tablespoons balsamic vinegar
2 teaspoons fresh thyme leaves
A splash of beef broth or water - only if needed

Mac and Cheese

1 pound cavatappi pasta
½ cup unsalted butter
⅓ cup all-purpose flour
4 cups whole milk - plus more as needed
16 ounces freshly shredded Gruyere cheese - divided (about 4 cups)
1 teaspoon Dijon mustard
1 teaspoon garlic powder - or to taste
Salt and pepper - to taste

Panko Breadcrumb Topping

⅓ cup panko breadcrumbs
3 tablespoons olive oil

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Instructions

Caramelize onions: In a large deep pan, melt 2 tablespoons of butter over medium heat. Add sliced onions and a pinch of salt. Cook for 15 minutes to start softening. Then reduce heat to medium-low and continue cooking, stirring occasionally, until onions are deep golden and caramelized, about 30 more minutes. If needed, add a splash of broth or water to deglaze. In the last 5 minutes, add remaining 2 tablespoons butter, balsamic vinegar, and thyme leaves. Stir to combine and set aside.
Prepare pasta: Preheat oven to 375 degrees F. Cook pasta according to package directions until just al dente. Drain and rinse under cold water to stop cooking. Set aside.
Make cheese sauce: In a large pot, melt ½ cup butter over medium heat. Whisk in flour and cook for 2-3 minutes to form a roux with a nutty aroma. Gradually whisk in milk, breaking up any lumps, and cook until sauce thickens. Season with Dijon mustard, garlic powder, salt, and pepper. Stir in 3 cups of shredded Gruyere over low heat until melted and smooth.
Combine pasta and sauce: Add cooked pasta to cheese sauce and stir well to coat evenly.
Assemble casserole: Toss panko breadcrumbs with olive oil and set aside. Spread half of the mac and cheese into a 9×13 baking dish. Swirl in most of the caramelized onions and most of the remaining 1 cup of Gruyere cheese. Add remaining mac and cheese on top, then sprinkle with reserved onions, cheese, and panko mixture.
Bake: Place baking dish on a sheet pan to catch spills. Bake uncovered at 375 degrees F for 25 minutes or until bubbly and golden. Let cool slightly before serving. Enjoy!

Notes

Cook pasta until just al dente since it will finish cooking in the oven.
Use 4 large yellow onions as they caramelize well and become sweet; avoid red onions.
Use a large 12-inch deep pan to caramelize onions to avoid overcrowding and steaming.
Grate your own Gruyere cheese for best melting and flavor; pre-shredded may contain starches that affect texture.
Caramelized onions can be made up to 2 days ahead and stored refrigerated.
Assemble without breadcrumb topping the night before for convenience; add topping before baking.
Freeze fully cooled portions for up to 2 months; thaw overnight in fridge and reheat with a splash of milk.
Substitute Swiss, gouda, or white cheddar cheese if desired.
Try different pasta shapes like shells, fusilli, or rigatoni.

Nutrition

Serving Size: 1 cup
Calories: 480 kcal
Sugar: 6 g
Sodium: 310 mg
Fat: 28 g
Saturated Fat: 17 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 20 g
Cholesterol: 70 mg