French onion soup became pasta in 1960s Wisconsin when a chef accidentally dumped caramelized onions into mac and cheese.
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
- 100 g gruyere cheese
- 100 g mozzarella cheese
- to preference spirali (cavatappi) pasta
- 3 white onions
- 1100 ml whole milk
Pantry Items
Amounts also listed in instructions below
- 110 g all purpose flour
- 300 ml beef stock
- dijon mustard (to taste)
- nutmeg (to taste)
- olive oil (to taste)
- salt (to taste)
- salt & pepper (to taste)
- thyme (to taste)
- unsalted butter (to taste)
👨🍳 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
- ✓Cook your onions at exactly 275-285°F surface temperature (medium heat) to achieve proper Maillard browning without burning - use an infrared thermometer to monitor the pan temperature.technique275-285°F
- ✓Make your roux with a 1:1 ratio by weight (110g flour to 110g butter) and cook for exactly 3-4 minutes to eliminate raw flour taste while maintaining thickening power.technique1:1 ratio, 3-4 minutes
- ✓Heat milk to 140-160°F before adding to roux to prevent temperature shock that causes lumping and ensures smooth bechamel formation.timing140-160°F
- ✓Undercook pasta by 2-3 minutes from package directions since it will continue cooking in the hot bechamel sauce and absorb liquid for proper texture.timing2-3 minutes under
- ✓Reserve exactly 1 cup of starchy pasta water (contains 2-3% dissolved starches) to adjust sauce consistency - it bonds with cheese proteins better than plain water.ingredient2-3% starches
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