Ingredients
Scale
- 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
Instructions
- 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 for 20–25 minutes until bubbly and golden.
- 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.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian