French Onion Soup Mac & Cheese

This dish mixes sweet caramelized onions and rich cheese sauce with pasta. It tastes like French onion soup turned into mac and cheese. It is warm, creamy, and full of flavor. You can make it for family dinners or a small party. For more ideas and simple mac and cheese guides, see mac and cheese recipes.

How to make French Onion Soup Mac & Cheese

First, cook the onions low and slow until they turn deep brown and sweet. Make a simple roux with butter and flour, then add broth, milk, and cream to make a smooth sauce. Melt the cheeses into the sauce and mix with pasta. Put the pasta in a baking dish, top with breadcrumbs and Parmesan, then bake until golden. Finish with fresh thyme for a bright note.

Ingredients :

Elbow Macaroni: 12 ounces,

Onions: 3 large yellow,

thinly sliced,

Olive Oil: 2 tablespoons,

Butter: 3 tablespoons,

Garlic: 2 cloves, minced,

Flour: 3 tablespoons,

Vegetable Broth: 2 cups,

Milk: 2 cups whole,

Heavy Cream: 1/2 cup,

Gruyère Cheese: 2 cups shredded,

Sharp Cheddar Cheese: 1 cup shredded,

Mozzarella Cheese: 1 cup shredded,

Salt: 1 teaspoon,

Black Pepper: 1/2 teaspoon,

Thyme: 1 teaspoon fresh (or 1/2 teaspoon dried),

Breadcrumbs: 1 cup,

Parmesan Cheese: 1/2 cup grated

Directions :

Preheat oven to 375°F (190°C) and butter a baking dish.
Heat olive oil and 1 tablespoon butter in a skillet. Add onions and cook over medium heat, stirring often, until caramelized (25–30 minutes). Stir in garlic and thyme.
Add remaining butter. Stir in flour to make a roux. Slowly whisk in broth, then milk and cream until smooth.
Stir in Gruyère, cheddar, and mozzarella until melted. Season with salt and pepper. Toss al dente pasta with sauce and onions.
Transfer to a baking dish. Top with breadcrumbs mixed with Parmesan.
Bake 20–25 minutes until bubbly and golden.
Let rest 5 minutes, garnish with thyme, and serve hot.

How to serve French Onion Soup Mac & Cheese

Serve hot in the baking dish or scoop onto plates. Add a small sprig of thyme on top for color. It pairs well with a green salad or roasted vegetables. For a fuller meal, serve with a slice of crusty bread.

How to store French Onion Soup Mac & Cheese

Cool to room temperature before storing. Cover and keep in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm, about 10–15 minutes. You can also reheat single portions in the microwave, stirring halfway through. For longer storage, freeze in a tight container for up to 2 months. Thaw in the fridge overnight before reheating.

Tips to make French Onion Soup Mac & Cheese

• Cook onions slowly. Low heat brings out sweet flavor without burning.
• Use a good balance of cheeses for flavor and meltiness.
• Cook pasta to al dente; it will finish in the oven.
• Mix the sauce and pasta well so every piece gets cheese.
• If sauce is too thick, add a splash of milk or broth.
• For extra crunch, broil the top 1–2 minutes at the end watch closely.

Variations

• Add cooked bacon or pancetta for a smoky touch.
• Use caramelized shallots instead of onions for a milder taste.
• Swap Gruyère for Swiss or Emmental if needed.
• Stir in mushrooms when cooking onions for more texture.
• Make it vegetarian by using vegetable broth (already listed).

FAQs

Can I make this without cream?
Yes. Use extra milk and a little more cheese. The texture will be slightly lighter.

Can I use a different pasta?
Yes. Any small pasta like shells or cavatappi works well.

How do I stop the top from burning?
Cover loosely with foil while baking, then remove foil for the last 5–10 minutes to brown.

Can I make this ahead?
Yes. Assemble and keep covered in the fridge. Bake when ready, adding a few extra minutes if cold.

Is Gruyère necessary?
It adds the classic flavor, but you can use other melty cheeses if needed.

French Onion Soup Mac & Cheese

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A delicious blend of caramelized onions and rich cheese sauce turned into a creamy pasta bake, reminiscent of classic French onion soup.

• Total Time: 75 minutes
• Yield: 6 servings

Ingredients

Scale 1x2x3x

• 12 ounces Elbow Macaroni
• 3 large Yellow Onions, thinly sliced
• 2 tablespoons Olive Oil
• 3 tablespoons Butter
• 2 cloves Garlic, minced
• 3 tablespoons Flour
• 2 cups Vegetable Broth
• 2 cups Whole Milk
• 1/2 cup Heavy Cream
• 2 cups Gruyère Cheese, shredded
• 1 cup Sharp Cheddar Cheese, shredded
• 1 cup Mozzarella Cheese, shredded
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon fresh Thyme (or 1/2 teaspoon dried)
• 1 cup Breadcrumbs
• 1/2 cup Parmesan Cheese, grated

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Instructions

1. Preheat oven to 375°F (190°C) and butter a baking dish.
2. Heat olive oil and 1 tablespoon butter in a skillet. Add onions and cook over medium heat, stirring often, until caramelized (25–30 minutes). Stir in garlic and thyme.
3. Add remaining butter. Stir in flour to make a roux. Slowly whisk in broth, then milk and cream until smooth.
4. Stir in Gruyère, cheddar, and mozzarella until melted. Season with salt and pepper. Toss al dente pasta with sauce and onions.
5. Transfer to a baking dish. Top with breadcrumbs mixed with Parmesan.
6. Bake for 20–25 minutes until bubbly and golden.
7. Let rest for 5 minutes, garnish with thyme, and serve hot.

Notes

For extra crunch, broil the top 1–2 minutes at the end—watch closely. You can also mix in cooked bacon or pancetta for a smoky touch.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian