French Onion Soup Mac and Cheese

Classic mac and cheese elevated with sweet caramelized onions and nutty Gruyere cheese. Baked until bubbly and golden brown, this is a comforting and sophisticated twist on a beloved classic.

Prep Time

20 minutes

Total Time

50 minutes

Calories

795 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.81/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

1poundElbow Macaroni

£0.85

2largeYellow Onions(thinly sliced)

£0.90

4tablespoonsButter(divided)

£0.50

0.3cupDry Sherry(optional, can substitute with beef broth or water)

£0.75

0.3cupAll-Purpose Flour

£0.10

3cupsMilk

£1.00

0.5cupHeavy Cream

£0.80

8ouncesGruyere Cheese(shredded, divided)

£4.50

4ouncesSharp Cheddar Cheese(shredded)

£1.50

1teaspoonDijon Mustard

£0.10

1teaspoonSalt(or to taste)

£0.01

0.5teaspoonBlack Pepper(or to taste)

£0.05

0.3cupBread Crumbs(Panko)

£0.20

Total Cost

£11.26

£2.81 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2.
Cook macaroni according to package directions until al dente. Drain and set aside.
3.
While the pasta cooks, melt 2 tablespoons of butter in a large skillet over medium-low heat. Add sliced onions and cook, stirring occasionally, until deeply caramelized, about 25-30 minutes. Deglaze the pan with sherry (if using) during the last 5 minutes of cooking, scraping up any browned bits. Set aside.
4.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux).
5.
Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring constantly, and cook for 5-7 minutes, or until the sauce has thickened slightly.
6.
Remove from heat and stir in heavy cream, 6 ounces of shredded Gruyere cheese, cheddar cheese, Dijon mustard, salt, and pepper. Stir until cheeses are melted and the sauce is smooth.
7.
Add cooked macaroni and caramelized onions to the cheese sauce. Stir to combine well.
8.
Pour the mixture into the prepared baking dish. Top with the remaining 2 ounces of Gruyere cheese and sprinkle bread crumbs on top.
9.
Bake for 20-25 minutes, or until golden brown and bubbly.
10.
Let cool for a few minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (450g)

795 kcal / 3326 kJ

Carbs

76g

29% of RDA

Fat

42g

60% of RDA

Protein

36g

72% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

18 g

20% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

26 g

130% of RDA

Chef's Tips

For a richer flavor, use bone broth instead of milk in the cheese sauce.

If you don't have sherry, you can deglaze the pan with beef broth or water.

To prevent the top from browning too quickly, cover the dish with foil during the last 10 minutes of baking.

For a crispier topping, broil for the last 1-2 minutes, watching carefully to prevent burning.

Feel free to experiment with other cheeses like Comté or Emmental.

Cooking Equipment

Oven

Large Pot

9x13 inch Baking Dish

Large Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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