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4.41 from 5 votes

French Onion Mac & Cheese

This French Onion Mac and Cheese has all of the flavors of a classic French onion soup. The caramelized onions add a touch of sweetness. It is super cheesy and cooked from start to finish in one pot.
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: American
Servings: 8 people
Calories: 427kcal
Author: Brianna May

Equipment

Ingredients

  • 3 Tablespoons unsalted butter
  • 2-3 medium yellow onions sliced thinly
  • 1 teaspoon Morton kosher salt*
  • ½ teaspoon granulated sugar
  • freshly cracked black pepper
  • ⅔ cup dry white wine*
  • 6 cloves garlic minced
  • 2 teaspoons dried thyme
  • 3 - 3 ½ cups beef broth
  • 1 12- ounce can evaporated milk
  • 1 Tablespoon worcestershire sauce
  • 8 ounces short cut pasta
  • 6 ounces 1 ½ cups mozzarella, shredded
  • 4 ounces 1 cup gruyere cheese, shredded
  • 4 ounces 1 cup sharp white cheddar, shredded
  • 1 heaping cup crispy fried onions like French’s

Instructions

  • In an oven & stovetop safe deep large skillet, add the butter, onions, salt, sugar, and pepper over medium-high heat.
  • Sauté for about 15 minutes until the onions start to turn golden brown. Deglaze the pan with about ⅓ of the wine.
  • Sauté for another 30 minutes, deglazing the pan twice more with the remaining wine (every 15 minutes). After 45 minutes, the onions should have reduced significantly in volume and be a deep brown color. See photos above.
  • Reduce to medium-low heat. Add the garlic and thyme. Sauté for about 1-2 minutes. Preheat the oven to 375 degrees.
  • Stir in 2 cups of broth, milk, worcestershire, and the pasta. Increase to medium heat and bring to a light boil. Cook and stir occasionally for about 10 minutes.
  • Stir in the remaining cup of broth.
  • Continue cooking for about 5-10 minutes or until the pasta is almost cooked through. If the pasta seems dry at any point, add a broth splash. Taste and add salt if needed.
  • Remove the pasta from the heat and stir in about 2 cups of the cheese.
  • Sprinkle the remaining cheese and crispy onions on top.
  • Bake for 10-15 minutes. Let stand for 5 minutes before serving.

Notes

  • Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
  • White Wine: I recommend an inexpensive bottle of sauvignon blanc or pinot grigio. You can also use additional beef broth instead of wine to omit alcohol. If you omit the wine, add 1-2 teaspoons dijon mustard for some acidity.
  • Carmelize the onions. The most time consuming part of this recipe is caramelizing the onions. It takes about 45 minutes and cannot be rushed. It is so worth it though!
  • Do not cook the pasta all the way through. I recommend tasting the pasta to check the doneness and salt level. You want the pasta to still be a bit chewy and undercooked because it will finish cooking in the oven. This will ensure it comes out al dente, instead of mushy. Add another pinch of salt if needed at this point as well. 
  • Add broth as needed. If you prefer a saucier pasta, add more broth as the pasta boil. If you prefer it thicker, then do not add as much.

Nutrition

Calories: 427kcal | Carbohydrates: 31g | Protein: 21g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 1091mg | Fiber: 2g | Sugar: 8g