French Onion Mac & Cheese Recipe

Name: French Onion Mac & Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 2 medium sweet white onions, halved and sliced into thin half-moons; 1 tablespoon thyme leaves, divided; 2 tablespoons flour; 1/2 cup dry sherry; 5 1/2 cups low sodium beef broth; 1 lb elbow macaroni; 2 1/2 cups shredded gruyere cheese, divided; 2 cups shredded colby-monterey jack cheese; 2 cups shredded mozzarella cheese; 1 tablespoon chopped sage; 1/4 cup chopped parsley; 1 1/2 cups toasted panko breadcrumbs; kosher salt; ground black pepper

Servings: persons

4 tablespoons unsalted butter
2 medium sweet white onions, halved and sliced into thin half-moons
1 tablespoon thyme leaves, divided
2 tablespoons flour
1/2 cup dry sherry
5 1/2 cups low sodium beef broth
1 lb elbow macaroni
2 1/2 cups shredded gruyere cheese, divided
2 cups shredded colby-monterey jack cheese
2 cups shredded mozzarella cheese
1 tablespoon chopped sage
1/4 cup chopped parsley
1 1/2 cups toasted panko breadcrumbs
kosher salt
ground black pepper

1
In a large Dutch oven or heavy pot over medium heat, melt butter. Add the onions, half of the thyme leaves, salt and pepper and cook, stirring occasionally, until onions are soft and caramelized, about 15-20 minutes.
2
Stir in the flour until completely combined, then turn the heat up to medium high and deglaze the pan with the sherry. Simmer until the sherry is reduced to about 1/4 cup, 2-3 minutes, then stir in the beef broth. Bring the broth to a simmer, then stir in the elbow macaroni. Cook according to package directions for al dente, about 5-6 minutes.
3
When macaroni is cooked, stir in 1 1/2 cups gruyere cheese, 1 cup Colby jack cheese and 1 cup mozzarella cheese. Fold the cheeses into the pasta to melt, then add remaining thyme, sage, chopped parsley, salt and pepper.
4
Divide the mac and cheese into 6-8 ounce crocks. Top each with 1/4 cup toasted panko and remaining 1 cup gruyere, 1 cup Colby Jack and 1 cup mozzarella.
5
Preheat oven to broil. Place the crocks on a baking sheet and brown the Mac and Cheese until the cheese is melted and the browning in spots, about 3-4 minutes.

975

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 2 medium sweet white onions, halved and sliced into thin half-moons, 1 tablespoon thyme leaves, divided, 2 tablespoons flour, and more.

Yes, French Onion Mac & Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

French Onion Mac & Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions