One-Pan French Onion Mac & Cheese

Ingredients

• 3 yellow onions (thinly sliced)
• 3 tbsp unsalted butter (divided)
• 1 tbsp olive oil
• 1 tsp kosher salt (divided, plus more to taste)
• 0.5 tsp freshly ground black pepper (plus more to taste)
• 1 tsp fresh thyme leaves (plus sprigs for garnish if desired)
• 3 cloves garlic (minced)
• 12 oz dry elbow macaroni
• 3 cups beef broth (use vegetable broth for a vegetarian version)
• 1 cup heavy cream
• 6 oz Gruyère cheese (finely grated)
• 4 oz sharp cheddar cheese (finely grated)
• 2 tbsp fresh parsley (chopped, for garnish)

Steps

1. 1

   Place a large, deep oven-safe skillet or sauté pan over medium heat. Add the olive oil and 2 tablespoons of the butter.

2. 2

   Add the sliced onions and about half of the salt. Cook, stirring occasionally, for 25–30 minutes, lowering the heat if necessary, until the onions are deeply golden, soft, and jammy rather than merely translucent.

3. 3

   Add the minced garlic, black pepper, and thyme. Stir and cook for about 1 minute, until fragrant.

4. 4

   Transfer the caramelized onions to a bowl, or push them to one side of the pan. Add the remaining tablespoon of butter to the pan and let it melt.

5. 5

   Add the dry macaroni and stir to coat it in the butter and onion flavors.

6. 6

   Pour in the beef broth and heavy cream. Stir well, scraping up any browned bits from the bottom of the pan.

7. 7

   Bring the liquid to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 10–14 minutes, stirring frequently, until the pasta is tender and most of the liquid has become a thick, creamy sauce. Do not let the bottom scorch.

8. 8

   Remove the pan from the heat. Stir in the Gruyère and cheddar a handful at a time until completely melted and smooth. Taste and adjust the salt and pepper.

9. 9

   Fold most of the caramelized onions into the macaroni and cheese, reserving a small amount for the top.

10. 10

    Top with the reserved onions and chopped parsley. Serve immediately while the sauce is hot and creamy.

Notes

The original post links to the Bad Batch Baking recipe, but the linked page contents were not provided in the source. The ingredient quantities and method above are a reconstruction based on the dish title and common French onion mac-and-cheese technique, not a verified transcription of the author's recipe. For best texture, grate the cheese yourself and serve immediately; the sauce thickens as it cools.

Nutrition per serving

• main
• comfort food
• one-pan
• stovetop
• pasta
• vegetarian adaptable
• cheesy
• fall and winter