One-Pot French Onion Mac and Cheese

Ingredients

• 3 yellow onions (thinly sliced)
• 2 tbsp unsalted butter (for cooking the onions)
• salt (a pinch for the onions, plus more as needed)
• 0.5 cup water (for repeatedly deglazing the onion pot as needed)
• 3 cloves garlic (minced)
• 1 tsp fresh rosemary (finely chopped)
• 1 tsp fresh thyme (leaves picked from the stems)
• 4 cups beef broth (preferably low-sodium)
• 12 oz short pasta (such as macaroni, shells, or cavatappi)
• 1 cup whole milk (add after the pasta is cooked)
• 4 oz Gruyère cheese (shredded)
• 4 oz sharp cheddar cheese (shredded)
• 1 can canned white beans (about 15 oz; rinsed and drained)
• 0.25 cup bacon bits (for topping; the transcript indicates these were used in place of bacon)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Pour in the beef broth and stir well, scraping the bottom of the pot to release any remaining browned onion bits.

7. 7

   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.

8. 8

   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.

9. 9

   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.

10. 10

    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.

11. 11

    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 per serving

• main
• comfort food
• one-pot
• mac and cheese
• vegetarian base
• cheesy
• stovetop
• family dinner