French Onion Baked Mac and Cheese

Difficulty: Easy

Servings: 8 to 10

Nutritional Info Per Serving
Serving Size: 1/10 of recipe
Calories: 828
Total Fat: 50 g
Saturated Fat: 28 g
Carbohydrates: 52 g
Fiber: 3 g
Sugar: 8 g
Protein: 38 g
Cholesterol: 144 mg
Sodium: 884 mg

Total Time: 1 hour 10 minutes
Preparation Time: 35 minutes

Transform your Thanksgiving table with this irresistible French Onion Baked Mac and Cheesea luxurious twist on the classic side dish. Sweet, deeply caramelized onions mingle with a velvety blend of two cheeses for ultimate richness, while the crunchy French fried onion topping delivers the perfect textural crunch that'll have everyone reaching for seconds. Dive in and create holiday magic that's easy, crowd-pleasing, and utterly unforgettable!

Ingredients:

Kosher salt and freshly ground black pepper
1 pound elbow macaroni
1 stick (8 tablespoons) unsalted butter
4 onions, thinly sliced
2 teaspoons fresh thyme leaves
1 teaspoon granulated sugar
1 cup white wine
1 beef bouillon cube
1/4 cup all-purpose flour
2 teaspoons mustard powder
1/4 teaspoon cayenne pepper
3 cups milk
1 pound sharp yellow Cheddar, grated (about 4 cups)
1 pound Gruyere, grated (about 4 cups)
One 6-ounce container French fried onions
Chopped chives, for garnish

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Instructions

Heat your oven to 350F.
Bring a large pot filled with salted water to a rolling boil. Add the macaroni and cook until barely tender, about 6 minutes. Save 1 cup of the pasta water, then drain and rinse the macaroni under cold water.
In a large skillet over medium heat, melt 3 tablespoons of the butter. Add the onions, season with thyme, sugar, and 1/2 teaspoon of pepper, then cook, stirring occasionally, until the onions turn a deep brown, approximately 20 minutes. Stir in the wine and bouillon cube until the bouillon dissolves. Continue cooking until the liquid is reduced by half, about 5 minutes. Set aside.
In a large, heavy-bottomed saucepan or Dutch oven over medium heat, melt 4 tablespoons of butter. Whisk in the flour, mustard powder, and cayenne pepper. Cook, whisking constantly until the mixture is smooth and begins to take on a light golden color, about 2 minutes. Gradually add the milk, whisking as you go. Cook, stirring occasionally, until the sauce starts to bubble and thickens, roughly 7 minutes. Remove from heat. Stir in the Cheddar and 2 cups of the Gruyere until completely melted. Mix in the macaroni, adding some reserved pasta water as needed to achieve a creamy consistency. Season with salt and pepper to taste.
Melt the last tablespoon of butter in a small microwave-safe bowl. Brush a 9-by-13-inch metal baking dish with the melted butter. Spread half of the macaroni mixture evenly in the dish. Layer the cooked onions evenly over it, then cover with the remaining macaroni mixture. Sprinkle the remaining Gruyere on top.
Bake until thoroughly heated and bubbling, about 20 minutes. Add the French fried onions on top and return the dish to the oven for 5 more minutes. Allow to rest for 10 minutes before sprinkling with chopped chives and serving.