Description
A rich and creamy mac and cheese inspired by the classic French onion soup, featuring caramelized onions and a blend of cheeses.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 tbsp butter
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1/2 cup white wine
- 4 cups beef broth
- 1 cup heavy cream
- 2 cups shredded Gruyère cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1/2 cup breadcrumbs
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring frequently, until caramelized, about 20-25 minutes.
- Add the minced garlic and thyme to the onions, and cook for an additional minute.
- Pour in the white wine and cook until reduced by half, scraping any bits from the bottom of the skillet.
- Add the beef broth and heavy cream to the skillet, then bring to a simmer.
- Stir in the Gruyère, mozzarella, and Parmesan cheeses until melted and smooth. Season with salt and pepper.
- Combine the cooked macaroni with the cheese sauce, mixing well to coat.
- Transfer the mac and cheese to a greased baking dish and top with breadcrumbs.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, until golden and bubbly.
- Garnish with chopped parsley before serving.
Notes
- For a vegetarian version, substitute beef broth with vegetable broth.
- Add extra cheese for a richer flavor.
- This dish can be prepared a day in advance and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg