Description
A creamy and rich mac and cheese infused with the flavors of classic French onion soup, topped with crispy cheese and caramelized onions.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 large onions, thinly sliced
- 1 teaspoon sugar
- 4 cups beef broth
- 1 teaspoon thyme
- 1/2 cup white wine
- 2 cups shredded Gruyere cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- French bread, for topping
Instructions
- Cook the macaroni according to package instructions, then drain and set aside.
- In a large pot, melt the butter over medium heat. Add the onions and sugar, cooking until the onions are caramelized, about 20-25 minutes.
- Add the beef broth, thyme, and white wine to the pot. Bring to a simmer.
- Stir in the cooked macaroni and the Gruyere and mozzarella cheeses until melted and creamy.
- Transfer the mixture to a baking dish, top with Parmesan cheese and pieces of French bread.
- Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until bubbly and golden.
Notes
- For a vegetarian version, use vegetable broth instead of beef broth.
- You can add more cheese for extra creaminess.
- For a crunchy topping, broil the dish for a few minutes after baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: French-American
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 6 grams
- Sodium: 800 mg
- Fat: 30 grams
- Saturated Fat: 15 grams
- Carbohydrates: 60 grams
- Fiber: 2 grams
- Protein: 25 grams
- Cholesterol: 70 mg