Elevate your mac and cheese game with our decadent French Onion Mac and Cheese recipe! This luxurious twist on a beloved comfort food combines tender pasta shells with caramelized onions, fragrant garlic, and a rich, velvety cheese sauce. Each creamy bite is infused with the savory flavors of fresh thyme, dry sherry, and Worcestershire sauce, creating a dish that’s sure to impress even the most discerning palates. Prepare to indulge in a symphony of flavors and textures that will leave you craving more!
In our household, weeknights are synonymous with comfort food, and nothing satisfies our cravings quite like a steaming hot bowl of French Onion Mac and Cheese. It all started when I stumbled upon the idea of combining the rich flavors of French onion soup with the creamy goodness of macaroni and cheese. From the moment my family took their first bite, they were hooked. There’s something magical about the sweet caramelized onions mingling with the gooey cheese sauce, creating a harmony of flavors that’s simply irresistible. Whether it’s a cozy dinner for two or a gathering with friends, this dish always steals the spotlight and leaves everyone asking for seconds.
Why This French Onion Mac and Cheese is a Must-Try:
- Gourmet Flavor Fusion: Experience the perfect marriage of classic French onion soup and creamy mac and cheese, resulting in a sophisticated yet comforting dish that’s guaranteed to impress.
- Caramelized Onion Magic: Elevate your mac and cheese with the sweet and savory flavors of caramelized onions, garlic, and fresh thyme, adding depth and complexity to every bite.
- Velvety Cheese Sauce: Indulge in a luscious cheese sauce made with a blend of sharp cheddar and mozzarella cheeses, creating a silky-smooth texture that coats each pasta shell in luxurious goodness.
Ingredients:
- 140 grams (10 tablespoons) unsalted butter, divided
- 2 small yellow onions, thinly sliced
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves, minced
- 1 bay leaf
- 60 ml (1/4 cup) dry sherry or white wine
- 2 teaspoons beef bouillon paste
- 2 teaspoons Worcestershire sauce
- 454 grams (1 pound) uncooked pasta shells
- 946 ml (4 cups) whole milk
- 60 grams (1/2 cup) all-purpose flour
- 226 grams (2 cups) shredded sharp cheddar cheese
- 340 grams (3 cups) shredded mozzarella cheese
Directions:
- In a medium saucepan over low heat, melt 28 grams (2 tablespoons) of butter. Add the onions, garlic, thyme, and bay leaf, and cook until the onions are caramelized, about 35 minutes.
- Increase the heat to high and add the sherry, cooking for 1 minute while scraping up any browned bits. Stir in the beef bouillon and Worcestershire sauce, then remove from heat and discard the bay leaf. Set aside.
- In a large pot of salted boiling water, cook the pasta until al dente, about 10 minutes. Drain and set aside.
- In a medium saucepan over medium heat, warm the milk until simmering, then set aside.
- In a large heavy-bottomed stockpot over medium heat, melt the remaining 112 grams (8 tablespoons) of butter. Whisk in the flour and cook, whisking constantly, until light brown and aromatic, about 3 minutes.
- Slowly whisk in the warm milk, continuing to whisk constantly to avoid lumps. Cook until thick enough to coat the back of a spoon, about 2 minutes.
- Reduce the heat to medium and stir in the cheddar and mozzarella cheeses until melted and smooth.
- Add the cooked pasta to the cheese sauce, stirring to combine. Fold in the onion mixture until evenly distributed. Serve hot and enjoy the luxurious flavors of French Onion Mac and Cheese!
Notes:
- For added depth of flavor, you can substitute red wine for the sherry.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
