French Onion Mac and Cheese
French Onion Mac and Cheese has caramelized onions, melty gruyère, and golden, bubbling cheese on top. It's rich, savoury, slightly sweet from the onions, and every bite tastes like it's come straight from a cozy bistro.
Servings: 6 people
Equipment
- 1 large pan
Ingredients
- 375 grams macaroni uncooked
- 2 tbsp olive oil
- 3 tbsp all-purpose flour
- 3 tbsp butter unsalted
- 3 cups milk 2%
- 2 cups gruyere shredded
- 1 cup mozzarella shredded
- 4 yellow onions thinly sliced
- 4 garlic cloves minced
- 2 tbsp Better Than Bouillon Sautéed Onion Base
- 1 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1 tbsp fresh thyme finely chopped
- 1/4 tsp ground nutmeg
- 1/4 cup seasoned panko breadcrumbs toasted, to garnish
Instructions
- Begin by preparing your onions - remove the peels, slice fine and set aside until ready to use.
- To a large oven safe pan add the olive oil and 1 tbsp of butter and set to medium heat.Once the butter has melted add the onions with a pinch of salt and pepper.Stir the onions every few minutes for about 12 to 15 minutes.
- Add the garlic and fresh thyme and let cook for an additional minute, just until the garlic becomes fragrant.
- Reduce the heat the low and add 1 tbsp of Better Than Bouillon Sautéed Onion Base and balsamic vinegar and mix until combined.Let cook for an additional minute and then remove the onions from the pan and set aside while you prepare your sauce.
- Preheat your oven to 375 °F and cook your macaroni until al dente - then set aside until ready to use.
- To the same pan you used to fry the onions, add the remaining 2 tbsp of butter and set to medium heat. Once melted, add the flour and whisk together to create a roux. Whisk constantly for 1–2 minutes, or until the mixture becomes slightly golden in color and is smooth and you see no clumps. If the roux appears dry, you may add an additional tablespoon of butter.
- Slowly add the milk, stirring constantly until the roux has melted into the milk.Add in the last tbsp of Better Than Bouillon Sautéed Onion Base, mustard and nutmeg and allow the sauce to come to a light simmer until slightly thickened.Return the onions back to the sauce.
- Stir in almost all of the cheese (save some to add to the top) and slowly mix until combined.
- Turn off the heat and add your cooked macaroni and mix to combine.Top with the rest of the cheese and the breadcrumbs.
- Bake for 15-20 minutes or until golden and bubbly.Sammy's tip: broil for the last 1-2 minutes.
Video
Nutrition
Calories: 671kcal | Carbohydrates: 61g | Protein: 31g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 540mg | Potassium: 501mg | Fiber: 4g | Sugar: 11g | Vitamin A: 974IU | Vitamin C: 8mg | Calcium: 730mg | Iron: 1mg
