French Onion Mac and Cheese
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A one-pot macaroni and cheese combining deeply caramelized sweet onions, savory beef broth, fresh herbs, bacon, and a blend of cheddar and Gruyère. The pasta cooks directly in the broth before milk and cheese are added for a rich, French-onion-inspired finish.
- Time
- 50 minutes
- Equipment
- Stovetop, oven, and grill
- 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
- 25 g
- 30 g
- 6 g
- 30 g
- 9 g
- 1 g
- 1 g
- 840 g
- 490 g
Weights are estimates. Together, the ingredients weigh about 2.67 kg before cooking, which is about 445 g per serving.
Steps
Slice the sweet onions, mince the garlic, and chop the rosemary and thyme. Shred the cheddar and Gruyère if they are not already shredded.
Cook the sliced bacon in a large heavy pot over medium heat until browned and crisp. Transfer the bacon to a paper-towel-lined plate, leaving the rendered fat in the pot. Crumble the bacon when cool enough to handle.
Add the olive oil and butter to the pot with the bacon fat. Add the sliced onions and salt, then cook over medium heat. Allow the onions to develop a slight char on the bottom rather than stirring constantly.
When browned bits begin to form on the bottom of the pot, add the water and scrape the bottom with a wooden spoon to deglaze. Continue cooking and repeat this deglazing process as needed until the onions are deeply golden, soft, and caramelized, about 15 minutes total.
Add the minced garlic, fresh rosemary, and fresh thyme to the caramelized onions. Stir and cook for about 1 minute, until the garlic and herbs are fragrant and lightly toasted.
Pour in 3 cups of the beef broth and bring the mixture to a simmer, scraping the bottom of the pot once more. Reserve the remaining broth in case more liquid is needed.
Add the dry pasta to the simmering broth and cook for about 10 minutes, stirring regularly so the pasta does not stick. Continue until the pasta is tender and most of the broth has been absorbed; add some of the reserved broth if needed.
Pour in the milk and stir to combine. Let it heat through gently without bringing it to a hard boil.
Add the shredded cheddar and 5 oz of shredded Gruyère. Stir until the cheeses melt completely and the sauce is smooth and creamy.
Stir the cooked bacon back into the mac and cheese. Taste and adjust the seasoning if necessary.
Top with the additional 1–2 oz Gruyère. Cover the pot briefly, or place it under a broiler-safe grill if using an ovenproof pot, until the topping melts and lightly browns.
Garnish with sliced green onions and serve hot.
Notes
The transcript specifies a one-pot method and approximately 15 minutes to caramelize the onions and 10 minutes to cook the pasta. Because the bacon's exact use is not stated in the available source, it is treated as a crisp mix-in; it can also be reserved as a topping. Add broth gradually as needed because pasta shape and heat can change the amount absorbed.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 754
- Protein
- 33 g
- Carbs
- 49 g
- Fat
- 46 g
- Fiber
- 2 g
Where the calories come from
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