French Onion Mac And Cheese (Printable)

Creamy pasta with sweet caramelized onions, Gruyère, cheddar, and crispy breadcrumb topping

# What You’ll Need:

→ Vegetables

01 - 2 large yellow onions, thinly sliced
02 - 2 cloves garlic, minced

→ Pasta

03 - 10 oz elbow macaroni or short pasta

→ Dairy & Cheese

04 - 3 tbsp unsalted butter
05 - 1 tbsp olive oil
06 - 2 tbsp all-purpose flour
07 - 2 cups whole milk
08 - 1/2 cup heavy cream
09 - 1 1/2 cups Gruyère cheese, grated
10 - 1/2 cup sharp cheddar cheese, grated
11 - 1/4 cup Parmesan cheese, grated

→ Other

12 - 1/2 cup dry white wine
13 - 1 tsp fresh thyme leaves or 1/2 tsp dried
14 - 1/2 tsp salt, plus more to taste
15 - 1/4 tsp black pepper
16 - 1 tsp Worcestershire sauce (optional)

→ Topping

17 - 1/2 cup panko breadcrumbs
18 - 2 tbsp unsalted butter, melted
19 - 1/4 cup Gruyère cheese, grated
20 - 1 tbsp chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 400°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - In a large skillet, heat 3 tbsp butter and 1 tbsp olive oil over medium heat. Add sliced onions, thyme, and 1/2 tsp salt. Cook, stirring frequently, for 20–25 minutes until deeply caramelized and golden brown. Lower heat as needed to prevent burning.
03 - Stir in minced garlic and cook for 1 minute until fragrant. Add white wine and Worcestershire sauce, scraping up browned bits from the bottom of the skillet. Simmer until mostly evaporated, about 3 minutes. Remove from heat and set caramelized onions aside.
04 - Bring a large pot of salted water to boil. Cook pasta according to package directions until just al dente. Drain well and set aside.
05 - In the same skillet (wipe clean if needed), melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1–2 minutes, stirring constantly to form a roux. Gradually whisk in milk and heavy cream, stirring constantly until sauce thickens, 3–5 minutes.
06 - Reduce heat to low. Stir in Gruyère, sharp cheddar, and Parmesan cheeses until completely melted and smooth. Season with black pepper.
07 - Add caramelized onions and drained pasta to the cheese sauce. Fold gently until pasta is evenly coated with sauce.
08 - Pour the pasta mixture into the prepared baking dish, spreading evenly.
09 - In a small bowl, combine panko breadcrumbs, melted butter, and grated Gruyère cheese. Mix until breadcrumbs are evenly coated.
10 - Sprinkle the breadcrumb mixture evenly over the pasta. Bake for 20 minutes until the topping is golden brown and the sauce is bubbling around the edges.
11 - Remove from oven and let rest for 5 minutes to allow the sauce to set slightly. Garnish with chopped fresh parsley if desired and serve hot.

# Expert Suggestions:

01 -
  • The combination of sweet caramelized onions and three cheeses creates layers of flavor that develop as you eat
  • Despite its restaurant quality presentation, everything comes together in about an hour
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Rushing the caramelized onions is the biggest mistake you can make with this recipe
  • Grating your own cheese makes a significant difference in how smoothly the sauce melts
  • The dish needs at least five minutes of resting time or the sauce will be too loose
03 -
  • Use the largest skillet you have for the onions so they have room to brown properly
  • Taste the sauce before baking and adjust salt since the cheeses vary in saltiness

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