Description
This French Onion Mac and Cheese combines rich caramelized onions with creamy Gruyere cheese sauce and cavatappi pasta. Topped with a crispy panko breadcrumb layer, this comforting baked dish delivers layers of savory flavor and a delightful texture perfect for dinner or a 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
Instructions
- Caramelize onions: In a large deep pan, melt 2 tablespoons of butter over medium heat. Add the sliced onions and a pinch of salt. Cook over medium heat for 15 minutes to start softening. Then lower to medium-low heat and continue cooking, stirring occasionally, until the onions turn a deep golden brown, about 30 more minutes. If needed, add a splash of broth or water to deglaze the pan. During the last 5 minutes, add the remaining 2 tablespoons butter, balsamic vinegar, and thyme leaves, stirring until golden and flavorful. Set aside.
- Prepare pasta: Preheat oven to 375 degrees F. Cook the cavatappi pasta according to package instructions 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 the flour and cook for 2-3 minutes until it smells nutty and forms a roux. Gradually whisk in the milk, stirring to break up lumps. Cook over low heat until thickened. Season with dijon mustard, garlic powder, salt, and pepper. Stir in 3 cups of shredded Gruyere cheese until just melted and sauce is smooth.
- Combine pasta and sauce: Add the cooked pasta into the cheese sauce and stir well to coat evenly.
- Prepare breadcrumb topping: Toss panko breadcrumbs with olive oil and set aside.
- Assemble dish: In a 9×13 inch baking dish, spread half of the mac and cheese. Swirl in most of the caramelized onions and ¾ cup of the remaining shredded Gruyere cheese. Top with the remaining mac and cheese. Finish by sprinkling remaining onions, cheese, and the prepared panko mixture over the top.
- Bake: Place the baking dish on a sheet pan to catch any spills. Bake uncovered in the preheated oven for 25 minutes or until bubbly and golden on top. Remove and let cool slightly before serving.
Notes
- Cook pasta just until al dente since it will finish cooking in the oven.
- Use yellow onions for their mild, sweet flavor ideal for caramelizing; avoid red onions.
- Use a large deep pan for onions to avoid overcrowding and steaming instead of caramelizing.
- Be patient when caramelizing onions; it takes about 40-45 minutes for the best flavor.
- Grate your own Gruyere cheese as pre-shredded cheese often contains starches that affect sauce texture.
- Caramelized onions can be made up to 2 days ahead and reheated gently before use.
- Assemble without panko topping ahead of time and refrigerate; add breadcrumbs before baking.
- Freeze fully assembled and cooled portions for up to 2 months; thaw overnight in fridge and reheat with a splash of milk.
- Substitute Swiss, gouda, or white cheddar for Gruyere if desired.
- Shells, fusilli, or rigatoni pasta can be used instead of cavatappi.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg
