French Onion Mac and Cheese combines everything you love about French onion soup with creamy, cheesy mac! It’s loaded with flavor, ultra-creamy, and absolutely delicious.
Author’s Notes
Even My Onion-Hating Husband Loved It
Let me start by saying my husband is one of the least picky eaters I’ve ever met. But there’s one food he truly can’t stand: onions. He won’t touch them raw, and even cooked, they have to be diced super fine and completely soft before he’s okay with them. Soooo French onion soup? Way too many onions for him!
So when I made this, I honestly didn’t think he’d like it. I figured he’d pick around the onions and move on. But I was so surprised when he started raving about how good it was! He did pick around most of the bigger onion pieces, but he couldn’t stop talking about how rich the flavor was and how creamy and cheesy the pasta turned out. If I can get an onion hater to love this dish, you know it’s good!
French Onion Mac and Cheese Ingredients
| Ingredient | Helpful Tip |
|---|---|
| Onions, Garlic, Butter, Thyme, Worcestershire, Bouillon | Slice onions very thin (use a mandoline if you have one!) so they caramelize evenly. Keep the heat low and stir often until deep golden brown for the best flavor. |
| Butter, Flour, Milk, Chicken Broth | Whisk the flour into the melted butter until smooth, then slowly add milk and broth while whisking to keep the sauce smooth and lump-free. |
| Macaroni | Choose small pasta that cooks quickly and holds sauce well. Stir often while cooking so the pasta doesn’t stick to the bottom. |
| Gruyere, Mozzarella, Parmesan | Grate the cheese yourself for a smooth, creamy sauce. Add one cheese at a time and stir gently until each melts completely. |
| Garlic Powder, Onion Powder, Salt, Pepper | Taste before serving and adjust as needed. A little extra seasoning at the end makes the flavor pop. |
How To Make French Onion Mac and Cheese
- Caramelize Onions: Cook onions in butter with garlic until deeply golden.
- Make Roux: Melt butter, whisk in flour, and season.
- Build Sauce: Gradually whisk in milk and broth until smooth and thickened.
- Cook Pasta: Add macaroni and simmer until tender and sauce thickens.
- Add Cheese & Onions: Stir in cheeses until melted, then mix in onions and serve.
Storage
This pasta is best enjoyed right off the stovetop. As it sits, the pasta keeps absorbing liquid and becomes thicker and a bit bloated. Leftovers are still tasty but turn slightly heavy. Reheat gently on the stove over low heat with a splash of milk to bring back the creamy texture.
More AMAZING Pasta Recipes:
French Onion Mac And Cheese
Equipment
Ingredients
- 3 tablespoons unsalted butter
- 2 small yellow onions peeled & very thinly sliced
- 1 tablespoon minced garlic
- 3 sprigs fresh thyme optional
- 1 teaspoon beef bouillon powder
- 1 teaspoon Worcestershire sauce
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups whole milk
- 2-1/2 cups chicken broth Swanson recommended
- 2-1/2 cups uncooked elbow macaroni
- 1/2 cup freshly shredded mozzarella cheese
- 1-1/2 cups freshly shredded Gruyere cheese see note 1
- 1/4 cup freshly grated Parmesan cheese see note 2
Instructions
- Melt 3 tablespoons butter in a wide skillet over low to medium-low heat (depending on strength of stovetop). Add onions, garlic, thyme sprigs, bouillon powder, and a small pinch of salt. Cook, stirring occasionally, until onions are golden brown and caramelized, about 35 minutes. Remove from heat, discard thyme sprigs, and set aside. Once slightly cooled, stir through Worcestershire sauce.
- In a large nonstick pot, melt 4 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute until smooth. Whisk in garlic powder, onion powder, salt, and pepper. Gradually add milk, whisking constantly until slightly thickened (1–2 minutes). Slowly add chicken broth while whisking, then bring to a gentle boil.
- Once boiling, add uncooked macaroni. Stir with a wooden spoon. Reduce heat to medium-low, allowing a gentle bubble across top when not stirring. Stir often, scraping the bottom of the pot, 7–11 minutes, until pasta is just cooked (but still a bit firm) and sauce slightly thickens. If it looks too saucy, don’t worry—it will thicken with cheese. See note 3 for troubleshooting.
- Remove from heat and add cheese a handful at a time, letting each melt before adding the next. Adjust seasoning to taste. Gently stir in the caramelized onions–or spoon them over individual servings. Serve immediately and enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What To Serve On The Side
French Onion Mac and Cheese is rich and creamy! Here are the best sides to serve with it:
- Garlic Bread: Perfect for soaking up the creamy sauce.
- Quick Garden Salad: A fresh, crisp contrast to the rich pasta.
- Roasted Broccoli: For some greens!
- Caesar Salad: Crunchy, tangy, and helps to balance the cheesiness.
- Fall Fruit Salad: Light and sweet, great for balancing the richness.
French Onion Mac and Cheese Tips
- Use a wide pan for onions: More surface area helps them caramelize faster and more evenly.
- Don’t rush the onions: If they’re browning too fast, lower the heat and add a splash of water to loosen any bits stuck to the pan.
- Add Cheese Slowly: Stir in one handful at a time, letting each melt completely before adding more to keep the sauce smooth and lump-free.
When do you add the bouillon and Worcestershire sauce?
Oh my gosh thanks for pointing that out! I updated the recipe card!