There is mac and cheese, and then there is this glorious, special occasion French Onion Mac and Cheese. Deeply caramelized onions, a silky-smooth sauce made with three cheeses, and a crisp, buttery panko topping come together to make one seriously delicious dish. A labor of love, yes, but whether you’re making it for Sunday dinner, a holiday spread, or just because you’re craving something extra comforting, it will be time well spent.
French Onion Soup Meets Mac And Cheese
There’s nothing more disappointing than spending a good chunk of time and money making a homemade mac and cheese, only to pull it out of the oven and discover it’s thick, not nearly as creamy as you hoped, and worst of all, has very little flavor. Been there, done that.
With this French Onion Mac and cheese recipe, we take care of all that. A blend of Gruyère, cheddar and Provolone cheese creates a rich, velvety sauce that clings beautifully to every piece of al dente pasta, while deeply caramelized onions bring the kind of savory, deeply developed flavor that makes French onion soup so irresistible. A golden, buttery breadcrumb topping adds just the right amount of crunch and makes the dish even more fantastic.
But a really good baked mac and cheese is about more than throwing a bunch of cheese into a sauce and hoping for the best. In this recipe, I’ll share a few simple tricks to keep the sauce creamy and flavorful, prevent the pasta from drying out in the oven, and make sure every bite is anything but bland.
Lastly, I’ll also walk you through what you can prepare ahead of time, so you can get a head start without sacrificing any of that lovely creamy texture. Savory, creamy and gloriously cheesy, this French onion mac and cheese should definitely be on your holiday table this year.
Ingredients You’ll Need
- Pasta – Any small pasta shape will work, but I prefer shapes with ridges or hollow cavities to catch all that creamy cheese sauce. My favorite is cavatappi, but I also really enjoy lumache rigate, small shells, or even radiatori.
- Onion: You’ll need two large onions for this recipe. Standard yellow onions (also called cooking onions) are best for caramelizing because they break down and brown a little faster than other varieties.
- Cheese: This recipe calls for a mix of freshly grated Gruyère, sharp white cheddar, and Provolone. If I’m really looking to impress with a little cheese-pull, I’ll throw in a handful or two of low-moisture mozzarella as well. But keep in mind mozzarella does not contribute flavor so this is optional. Avoid pre-shredded cheese, which contains anti-caking agents that can prevent it from melting smoothly into the sauce.
- Milk: For the creamiest sauce, I recommend using whole milk. I’ve tested this recipe with half milk and half heavy cream, but I actually prefer using all whole milk. It makes a wonderfully creamy sauce without making it overly rich, thick or heavy.
- Bread topping: You can keep things a little easier and make a panko breadcrumb topping but in keeping with French onion soup vibe, I like to use some roughly chopped baguette using panko breadcrumbs for the topping because they bake up especially crunchy, but regular fresh breadcrumbs will work, too.
Cooking Notes Before You Start
Don’t overbake the mac and cheese. Many recipes will have you baking a mac and cheese for 30 minutes or longer. But a long bake time means the pasta will soak up all the cheesy sauce, resulting in a dry dish. Similarly, a high heat oven can cause the cheese sauce to separate or become grainy. I find a 15 to 20 minute bake at medium heat is plenty to heat everything through. If the topping needs a little more color, pop it under the broiler for a minute or two, keeping a close eye on it.
Cook pasta just until al dente. The pasta will continue cooking in the oven, so be sure to drain it a minute or two before the package instructions suggest. This helps prevent it from becoming overcooked and mushy.
Reserve pasta water. This is the not-so-secret trick to loosening a thick pasta sauce and keeping it silky smooth. Reserve a cup before draining the pasta so you can add it if needed.
Make a thinner cheese sauce. When baking a mac and cheese casserole, the sauce in the pot should be quite thinner than you’d want it to be in the finished dish. It will continue to thicken considerably as it is absorbed into the pasta in the cooking process. You may think the ratio of cheese sauce to pasta seems high at first, but this also is key to a baked mac and cheese as the sauce reduces when baked. Trust me, you want everything to look extra saucy before it goes into the oven.
How To Make French Onion Mac And Cheese
Caramelize the onions. In a large skillet, Dutch oven or any oven proof casserole dish, cook the onions until deeply browned and caramelized, about 45 minutes. Stir in the wine and cook another 2 minutes. Add the thyme and Worcestershire sauce, then transfer onions to a bowl and set aside.
Boil the pasta. Meanwhile, cook the pasta until 2 minutes shy of al dente according to the package instructions. Drain and spread onto a large sheet pan to cool. TIP: Toss with a small drizzle of olive oil to prevent sticking.
Make the cheese sauce. Melt the butter and whisk in the flour to make a roux. Slowly whisk in the milk and cook until slightly thickened and coating the back of a spoon. Remove from heat and stir in the cheeses, a small handful at time, allowing each addition to melt before adding more. TIP: Adding the cheese gradually and stirring gently is key to creating a smooth, creamy cheese sauce that won’t separate.
Add the pasta. Stir in the cooked pasta, half of the caramelized onions, and 1/2 cup pasta water. Toss gently to combine, adding a few more splashes of pasta water if needed. Top with remaining onions and remaining cheese.
Prepare breadcrumbs. In a small bowl, combine the breadcrumbs with melted butter, parmesan, salt and thyme leaves, if using. Evenly sprinkle the breadcrumb mixture over top. TIP: If your skillet or baking dish is very full, place a baking sheet underneath to catch any spills.
Bake the French onion Mac and cheese. Bake in preheated oven for 15 to 20 minutes, or until hot and bubbling around the edges. If top needs more color, place under broiler for 2 to 3 minutes, keeping a close eye on it so it doesn’t burn. Let sit for 5 to 10 minutes, garnish with thyme leaves and serve warm.
Can You Make French Onion Mac and Cheese Ahead?
Yes! I’ll be the first to admit this is not an effortless dish but the reward is high and many of the components can be made ahead which makes it especially convenient for holidays and entertaining.
- Caramelize the onions ahead: This is probably the biggest time-saver. Caramelized onions can be made up to 3 days ahead and stored in an airtight container in the refrigerator. They also freeze beautifully for up to 3 months. You can also grate the cheeses and prepare the breadcrumb topping a day ahead.
- Assemble ahead: If you’d like to assemble the entire dish in advance, you can prepare it up to one day ahead. Make the cheese sauce slightly looser than usual, since the pasta will continue absorbing moisture as it sits. Transfer everything to your baking dish, cover tightly, and refrigerate. I recommend adding the breadcrumb topping just before baking so it stays nice and crunchy.
- Baking from chilled: Remove the dish from the refrigerator while the oven preheats. You may need to add a splash of milk to loosen the sauce if it looks particularly thick. Bake until heated through and bubbling, allowing for some extra time since the dish is starting cold. Add the breadcrumbs if you haven’t already, and broil briefly at the end for a golden, crunchy topping.
Let Me Know Your Thoughts
If you gave this Baked French Onion Mac and Cheese recipe a try, I would love to hear how it worked out for you. Share your thoughts in the comment section below or feel free to ask me anything — I always enjoy chatting with you.
Don’t forget to leave a star rating, too!~Sandra x
Baked French Onion Mac And Cheese
Ingredients
For the Onions
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 medium yellow onions, peeled, halved, and thinly sliced
- ½ teaspoon kosher salt
- 1/2 cup dry white wine (or beef broth)
- 2 teaspoons Worcestershire sauce (or balsamic vinegar)
- 2 teaspoons fresh thyme leaves
For the pasta and sauce
- 1 lb elbow macaroni or another small pasta shape (I use cavatappi)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 1/4 cups whole milk
- 2 teaspoons dijon
- 1/2 teaspoon freshly grated nutmeg or ¼ teaspoon ground nutmeg
- Pinch of cayenne (if desired)
- 1 teaspoon kosher salt, (plus more for pasta water)
- 1 teaspoon black pepper
- 1 1/2 cups grated Gruyère cheese (about 6 ounces)
- 1 1/2 cups grated sharp cheddar cheese (about 6 ounces)
- 1 1/2 cups grated provolone cheese (about 6 ounces)
For the panko topping
- 2 tablespoons unsalted butter, melted
- 1 cup panko
- 1/4 teaspoon kosher salt (such as Diamond Crystal)
- 1 teaspoon fresh thyme leaves (optional)
Instructions
Caramelize the onions
- In a large ovenproof skillet over medium heat, heat the butter and olive oil. Once butter has melted, add the onions and salt. Cook, stirring occasionally and reducing the heat as needed, until deeply browned and caramelized, about 45 minutes.
- Add the wine, scraping up any browned bits that may have stuck to the bottom of the pan. Simmer until the wine has reduced by half, 1 to 2 minutes. Stir in thyme and Worcestershire sauce and cook 1 minute more. Transfer the onions to a bowl and set aside. TIP: Onions can be made up to 2 days ahead and refrigerated in an airtight container.
Cook the pasta
- Meanwhile, cook the pasta in a large pot of salted boiling water for 2 minutes less than the package instructions. Reserve 1 cup pasta water, then drain and spread the pasta on a large sheet pan to cool. TIP: Toss with a small drizzle of olive oil to prevent sticking.
- Preheat oven to 375ºF and position a rack about 10 inches from the top.
Prepare the panko topping
- In a small bowl, combine the panko, melted butter, salt and thyme, if using. Mix evenly coated and set aside.
Make the cheese sauce
- Combine all three cheeses in a bowl. Remove 1 cup of cheese and set aside for topping.
- In the same ovenproof skillet used for the onions (no need to wash it), melt the butter over medium heat. Whisk in the flour, reduce heat to low and cook for 2 to 3 minutes, stirring regularly to prevent browning. Whisking vigorously, slowly pour in the milk, starting with about 1/2 cup and allowing it to absorb and create a smooth mixture before slowly pouring in the rest. Increase heat to medium and simmer, whisking often, until thickened to the consistency of heavy cream and coating the back of a spoon, about 4 to 5 minutes. Remove from heat.
- Add the cheese to the sauce and whisk gently until melted and sauce is smooth. Stir in the Dijon, nutmeg, cayenne, salt and black pepper. Add the drained pasta and two-thirds of the caramlized onions. Stir until well coated. Taste and season with a little more salt and pepper as needed. Stir in 1/4 cup reserved pasta water, adding a little more, if needed.
Assemble and bake
- Top with the remaining onions and reserved cheese. Sprinkle the panko mixture evenly over the top.
- Bake for 15 to 20 minutes, or until hot and bubbling around the edges. Switch the oven to high broil and broil for 1 to 3 minutes, until the topping is golden brown (watch it closely so it doesn't burn!) Let rest for 5 minutes before serving.
Notes
- Provolene cheese: If you can’t find this cheese, you can use Fontina, Gouda, or simply a little more of the cheddar and Guyère.
- Cook pasta just until al dente – The pasta will continue cooking in the oven, so be sure to drain it a minute or two before the package instructions suggest. This helps prevent it from becoming overcooked and mushy.
- Reserve pasta water – This is the not-so-secret trick to loosening a thick pasta sauce and keeping it silky smooth. Reserve a cup before draining the pasta so you can add it if needed.
- Make a thinner cheese sauce. When baking a mac and cheese casserole, the sauce in the pot should be quite thinner than you’d want it to be in the finished dish. It will continue to thicken considerably as it is absorbed into the pasta in the cooking process.
- Don’t overbake the mac and cheese – Many recipes will have you baking a mac and cheese for 30 minutes or longer. But a long bake time means the pasta will soak up all the cheesy sauce, resulting in a dry dish. I find a 15 to 20 minute bake at medium heat is plenty to heat everything through. If the topping needs a little more color, pop it under the broiler for a minute or two, keeping a close eye on it.
- Use a baking dish instead of a skillet: If you prefer to bake your mac and cheese in a baking dish, simply transfer the prepared pasta and cheese sauce to a greased 9×13-inch baking dish before adding the toppings. Continue with the recipe as directed.
- Leftovers: Transfer cooled leftovers to an airtight container and refrigerate for up to 5 days.
- Freeze: Let it cool, cover tightly and store it in the freezer for up to 3 months.
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