French Onion Soup Mac and Cheese

• Level: Easy
• Servings: 6 servings
• Nutritional Information Per Serving (1/6 of recipe): Calories 1160, Total Fat 59 g, Saturated Fat 34 g, Carbohydrates 111 g, Dietary Fiber 7 g, Sugar 22 g, Protein 47 g, Cholesterol 173 mg, Sodium 1130 mg
• Total Time: 1 hour 45 minutes
• Active Time: 35 minutes

Imagine a dish that captures everything you love about French onion soupthose deeply caramelized onions with their sweet, savory complexitybut transforms it into something even more indulgent: a creamy, cheesy pasta bake. This French onion mac and cheese does exactly that. The first bite reveals a harmonious blend of textures: silky cheese sauce clinging to every strand of pasta, layers of golden, jammy onions, and a buttery breadcrumb topping that adds just the right amount of crunch. It's comfort food elevated, the kind of dish that makes you feel like you're dining at a cozy French bistro, all from the warmth of your own kitchen.

French Onion Soup Onions:

• 4 tablespoons unsalted butter
• 6 yellow onions, sliced into 1/4-inch thick pieces
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 3 sprigs fresh thyme, chopped
• 1/2 cup dry sherry

Buttery Breadcrumbs:

• 4 tablespoons unsalted butter
• One 10-inch piece of French bread, torn into small chunks
• Kosher salt and freshly ground black pepper, to taste

Mac and Cheese:

• Butter for greasing the baking dish
• Kosher salt and freshly ground black pepper
• 1 pound cavatappi pasta
• Two 12-ounce cans evaporated milk
• 1 teaspoon Dijon mustard
• 1 pound Gruyre cheese, freshly grated (about 2 cups)
• 8 ounces processed cheese block (like Velveeta), grated or cubed (about 2 cups)
• A few dashes of hot sauce

Instructions:

1. Prepare the French onion soup onions: In a large Dutch oven over medium-high heat, melt butter and add sliced onions, stirring until butter is fully melted. Add salt and sugar, cover, and cook for 20 minutes, stirring occasionally.
2. After the onions turn translucent and their moisture is released, remove the lid, reduce heat to medium, and continue to cook, caramelizing the onions for 40 to 45 minutes. During this time, deglaze the pan with about 1/4 cup water twice or more, scraping the browned bits off the bottom with a wooden spoon.
3. Once onions are evenly caramelized, stir in the chopped thyme and deglaze the pot with sherry, scraping up any stuck-on bits. Remove from heat and cool.
4. Make the buttery breadcrumbs: Warm a 12-inch skillet over medium-low heat. Melt butter until it foams, then add processed bread crumbs (made by pulsing bread pieces in a food processor) and cook until golden, about 3 to 5 minutes. Transfer to a bowl and season with salt and pepper.
5. For the mac and cheese: Preheat oven to 400F. Butter a 9x13-inch baking dish.
6. Boil salted water in a large pot, cook the pasta until just al dente, then drain and cool completely.
7. In a medium saucepan over low heat, whisk evaporated milk with Dijon mustard and bring to a gentle simmer. Remove from heat, stir in half the Gruyre cheese, processed cheese, and hot sauce until melted and smooth. Combine the pasta with this cheese sauce and season with salt and pepper if needed. Transfer mixture to the prepared baking dish.
8. Evenly distribute the cooled caramelized onions over the pasta, followed by the buttery breadcrumbs. Finally, spread the remaining Gruyre cheese thickly on top.
9. Bake uncovered for 15 to 20 minutes until bubbly and golden brown. Let sit 5 minutes before serving.