French Onion Mac and Cheese

Ingredients

• 0.5 lb sliced bacon
• 3 sweet onions (sliced)
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tsp salt
• 2 tbsp water (for deglazing)
• 3 garlic cloves
• 1 tsp fresh rosemary
• 1 tsp fresh thyme
• 3.5 cup beef broth (3-4 cups)
• 11 oz dry pasta (10-12 oz)
• 2 cup milk
• 6 oz shredded cheddar
• 5 oz shredded gruyère
• 1.5 oz gruyère (1-2 oz for topping)
• green onions (for garnish)

Steps

1. 1

   Slice the bacon and cook in a large pot until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.

2. 2

   Slice the 3 sweet onions. Add them to the pot with 2 tbsp olive oil, 2 tbsp butter, and 1 tsp salt.

3. 3

   Caramelize the onions over medium heat. Let them get a slight char on the bottom, then deglaze with 2 tbsp water. Repeat this process until they are deep golden brown and caramelized, about 15 minutes.

4. 4

   Add 3 minced garlic cloves, 1 tsp fresh rosemary, and 1 tsp fresh thyme to the onions. Let them toast for about a minute until fragrant.

5. 5

   Pour in 3-4 cups of beef broth and add 10-12 oz of dry pasta.

6. 6

   Bring the mixture to a simmer and cook for about 10 minutes until the pasta is cooked through and most of the liquid is absorbed.

7. 7

   Stir in 2 cups of milk, 6 oz shredded cheddar, and 5 oz shredded gruyère. Mix until the cheese is melted and the sauce is creamy.

8. 8

   Top with the remaining 1-2 oz of gruyère and the cooked bacon bits.

9. 9

   Garnish with sliced green onions before serving.

Notes

The bacon is listed in the ingredients but the transcript focuses on the onion caramelization; typically, the bacon is cooked first to use its fat for the onions, or cooked separately and added as a topping. For the best flavor, use the deglazing technique with water several times to build deep color on the onions quickly.

Nutrition per serving

• main
• pasta
• one-pot
• comfort food
• cheesy
• dinner