French Onion Mac and Cheese

Ingredients

• 0.5 lb sliced bacon (Chop or leave in slices according to preference; the source lists 1/2 lb (240 g).)
• 3 sweet onions (Thinly sliced.)
• 2 tbsp olive oil (For cooking the onions and bacon.)
• 2 tbsp butter (For caramelizing the onions.)
• 1 tsp salt (Plus more for seasoning the cooking water or sauce if needed.)
• 2 tbsp water (For deglazing the pot during onion caramelization.)
• 3 garlic cloves (Finely minced.)
• 1 tsp fresh rosemary (Finely chopped.)
• 1 tsp fresh thyme (Leaves removed from stems if needed.)
• 3.5 cup beef broth (Use 3–4 cups, adding enough to simmer the pasta without making the dish soupy.)
• 11 oz dry pasta (Use 10–12 oz; short pasta shapes work well.)
• 2 cup milk (Add after the pasta is cooked.)
• 6 oz shredded cheddar cheese (Shred before adding for smoother melting.)
• 5 oz shredded Gruyère cheese (Shred before adding; used in the cheese sauce.)
• 1.5 oz Gruyère cheese (Use 1–2 oz as a finishing layer or garnish.)
• green onions (Sliced, for garnishing.)

Steps

1. 1

   Prepare all of the ingredients before cooking: thinly slice the sweet onions, mince the garlic, chop the rosemary, strip the thyme leaves, and shred the cheddar and Gruyère.

2. 2

   Place a large heavy pot or Dutch oven over medium heat. Add the bacon and cook until browned and rendered, about 5–7 minutes. Transfer the bacon to a plate, leaving the rendered fat in the pot.

3. 3

   Add the olive oil and butter to the pot. Once the butter melts, add the sliced onions and the salt. Stir to coat the onions and cook over medium heat until they begin to soften and develop browned spots, about 5 minutes.

4. 4

   Pour in the water and scrape the browned bits from the bottom of the pot with a wooden spoon. Continue cooking the onions, repeating the brief deglazing process as needed, until they are deeply golden, jammy, and caramelized, about 15 minutes total.

5. 5

   Add the garlic, rosemary, and thyme to the caramelized onions. Stir and cook for about 1 minute, just until the garlic and herbs are fragrant and lightly toasted.

6. 6

   Pour in 3 cups of the beef broth and stir well, scraping the bottom of the pot. Bring the broth to a simmer.

7. 7

   Add the dry pasta to the simmering broth. Cook for about 10 minutes, stirring frequently so the pasta cooks evenly and does not stick, until it is tender but still has a slight bite. Add some of the remaining broth if needed as the pasta cooks.

8. 8

   Add the milk to the cooked pasta and onion mixture. Stir over low heat until the milk is hot and the mixture is creamy, taking care not to let it boil vigorously.

9. 9

   Add the shredded cheddar and 5 oz of shredded Gruyère. Stir until the cheeses are fully melted and the sauce is smooth and glossy. Return the cooked bacon to the pot and stir it through.

10. 10

    Taste and adjust the seasoning if necessary. If the sauce is too thick, loosen it with a small splash of broth or milk; if it is too loose, let it stand for a few minutes so the pasta can absorb more sauce.

11. 11

    Top with the remaining 1–2 oz Gruyère and sliced green onions. Serve hot while the cheese is creamy.

Notes

The transcript specifically describes a one-pot method and says the onions should be repeatedly deglazed with water as they caramelize. The description includes olive oil and bacon even though the transcript does not explicitly mention them. Use the broth range as needed, since pasta absorption and pot size will affect the amount required.

Nutrition per serving

• main
• pasta
• mac and cheese
• one-pot
• comfort food
• French-inspired
• cheesy
• weeknight dinner