One-Pot French Onion Mac and Cheese
Liam Layton shared this in a Facebook post. SeeMeCook wrote it up from the post as a full recipe and added ingredient weights and nutrition.
See the original postImported by Doug Gilmore on SeeMeCook
A rich, comforting one-pot macaroni and cheese inspired by French onion soup, with deeply caramelized onions, beef broth, Gruyère, cheddar, white beans, and bacon bits. The onions add savory sweetness while the cheeses create a creamy, flavorful sauce.
- Time
- 50 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 330 g
- 30 g
- 120 g
- 9 g
- 1 g
- 1 g
- 960 g
- 245 g
- 425 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 2.71 kg before cooking, which is about 680 g per serving.
Steps
Thinly slice the onions, mince the garlic, chop the rosemary, strip the thyme leaves, shred both cheeses, and rinse and drain the white beans. Gather the broth, milk, pasta, and toppings so they can be added promptly during cooking.
Place a large heavy-bottomed pot or Dutch oven over medium heat and melt the butter. Add the sliced onions and a pinch of salt, then stir to coat them evenly.
Cook the onions, stirring occasionally, until liquid cooks away and the bottoms of the onions develop a slight char. Pour in a small splash of water and scrape the browned bits from the bottom of the pot with a wooden spoon.
Continue cooking and repeating the deglazing process whenever the onions begin to stick or char. Keep cooking until the onions are deeply golden, soft, and caramelized; this may take about 15 minutes or longer rather than exactly 15 minutes.
Add the minced garlic, chopped rosemary, and thyme leaves to the caramelized onions. Cook for about 1 minute, stirring constantly, until the garlic and herbs are fragrant but not browned.
Pour in the beef broth and stir well, scraping the bottom of the pot to release any remaining browned onion bits.
Add the dry pasta to the broth and stir to submerge it. Bring the mixture to a simmer, then cook for about 10 minutes, stirring frequently so the pasta cooks evenly and does not stick. Continue until the pasta is tender and most of the broth has been absorbed.
Pour in the milk and stir until the mixture is smooth and creamy. Keep the pot over low heat; do not allow the milk to boil vigorously.
Add the shredded Gruyère and cheddar a handful at a time, stirring after each addition until melted and incorporated. Taste and adjust the salt if needed.
Fold in the rinsed white beans and warm them through for 1 to 2 minutes. The beans should remain intact while becoming coated in the cheese sauce.
Serve the mac and cheese hot, topped with bacon bits. Let it stand for a few minutes before serving so the sauce can thicken slightly.
Notes
The transcript does not provide exact measurements, so quantities are practical estimates for four servings. The creator notes that caramelizing the onions may take longer than 15 minutes. The transcript also indicates bacon bits were used because bacon was unavailable; cooked, crumbled bacon can be substituted.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 797
- Protein
- 38 g
- Carbs
- 93 g
- Fat
- 31 g
- Fiber
- 9 g
Where the calories come from
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