French Onion Soup Mac & Cheese
Dive into a bowl of pure indulgence with our French Onion Soup Mac & Cheese! This creamy delight combines gooey melted cheese, caramelized onions, and a hint of savory broth, creating a deliciously rich twist on two classic favorites. Get ready for a cozy dish that’s perfect for any occasion—your taste buds will thank you!
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- •1 small baguette
- •300ml beef stock
- •1 tsp dijon mustard
- •100g gruyere cheese
- •100g mozzarella cheese, grated
- •spirali (cavatappi) pasta
- •3 white onions
- •1.1l whole milk
Pantry Items
Amounts also listed in instructions below
- •110g all purpose flour
- •Nutmeg
- •Olive oil
- •Salt
- •Salt & pepper
- •Thyme
- •Unsalted butter
👨🍳 Instructions
- 1
Add onions into a pan with butter & a pinch of salt, then cook over medium heat for 30-40 mins until dark, golden & caramelised.
- 2
Add stock & thyme, turn heat to medium-high, cook for another 10 minutes until most of the stock has been absorbed and evaporated. Set aside until ready to use.
- 3
Slice 1 small baguette into discs, add into a bowl with olive oil, thyme & salt, then mix together until evenly coated. Lay bread out onto a baking tray & cook in the oven for 5-10 mins until golden & crisp. Remove from oven, place into blender & blitz into coarse breadcrumbs.
- 4
Melt butter in a pan over medium heat then mix in the flour until combined. Cook for a few mins to remove floury taste, then gradually whisk in all the milk, ensuring no lumps form. Once the milk is mixed in, bubble sauce for a few mins, constantly stirring so the bottom doesn’t burn.
- 5
Remove bechamel from the heat, add in 2/3rds of caramelised onions, cheeses, mustard, nutmeg & salt & pepper to taste. Set sauce aside until ready to use.
- 6
Bring a large pot of water to a boil, season with salt then add in the dried pasta. Cook for 8-10 mins, until just al dente. Reserve some of the pasta water then strain pasta.
- 7
Place pasta in large pan, pour over sauce & mix. If sauce is too thick, add a splash of pasta water & mix. Smooth it out, top with breadcrumbs & remaining caramelised onions. Place under grill for 5 mins to toast breadcrumbs a little more, remove from the oven & serve.
💡 Pro Tips
- ✓Caramelize the onions in advance and refrigerate for up to 3 days to save time on the day of cooking.
- ✓Use a food processor to quickly chop the onions to ensure even cooking and save time.
- ✓If you don't have beef stock, chicken stock can be used as a substitute for a lighter flavor.
- ✓For a creamier texture, add a splash of heavy cream to the béchamel sauce before combining with the pasta.