Onion Soup Mac and Cheese
A rich and cozy twist on a classic, this onion soup mac and cheese combines caramelized onions with creamy cheese sauce and pasta, baked to golden perfection with a bubbly, melty top.
Ingredients
Scale
- 12 oz elbow macaroni
- 3 large yellow onions, thinly sliced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup beef broth
- 2 cups Gruyère cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme (dried or fresh)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add sliced onions and cook for 25–30 minutes until caramelized, stirring occasionally. Deglaze with a splash of beef broth.
- In a saucepan, melt the remaining 2 tablespoons of butter. Stir in flour to form a roux. Gradually whisk in milk and beef broth. Cook for 5 minutes until thickened.
- Stir in Gruyère, mozzarella, salt, pepper, and thyme until melted and smooth.
- Boil pasta until just undercooked. Drain and combine with the cheese sauce and caramelized onions.
- Transfer mixture to the baking dish. Top with extra Gruyère. Bake for 20 minutes, then broil 3–5 minutes for a bubbly golden top.
- Let rest before serving for best texture and flavor.
Notes
- Use freshly grated cheese for best melting results.
- Caramelize onions low and slow for max flavor.
- Broiling adds that irresistible bubbly cheese crust.
Find it online: https://dishmio.com/onion-soup-mac-and-cheese/