From the Cook
From the Cook
From the Cook
1/4
French Onion Soup Mac & Cheese
Instructions
1
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Cook pasta in salted water until al dente. Drain and set aside.
2
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In a large pan, add sliced onions, 2 tbsp butter, and a dash of olive oil over medium heat.
3
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Cook onions for 20–25 minutes, stirring frequently. Add water if onions become too dry.
4
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Season with thyme, salt, and pepper. Add vinegar or sherry and cook for a few more minutes.
5
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Add remaining 2 tbsp butter and flour. Stir to form a roux.
6
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Slowly add milk and cream, stirring until sauce thickens.
7
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Add Swiss, Gruyère, and cheddar cheese. Stir until melted and smooth.
8
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Preheat oven to 450°F. Brush baguette slices with olive oil and garlic.
9
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Add cooked pasta to the cheese sauce and mix well.
10
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Transfer to an oven-safe dish. Top with baguette slices and extra cheese.
11
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Bake for 25 minutes or until the top is golden and bubbly. Serve hot.
My Calorie Intake
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Tips & Tricks (5)
- Caramelization Mastery 🧅Slowly caramelize onions over low heat for 45-60 minutes, stirring occasionally to develop deep, rich flavor without burning.
- Cheese Blend Precision 🧀Grate your own cheese blend fresh and bring to room temperature before mixing to ensure a smoother, more even melt and creamier sauce.
- Baguette Crouton Technique 🥖Brush baguette slices with garlic-infused olive oil and toast until golden brown before topping the mac & cheese for maximum flavor and crunch.
- Béchamel Balance 🥛Whisk flour and butter slowly to create a smooth roux, then gradually add cold milk to prevent lumps and ensure a silky sauce.
- Depth of Flavor Layer 🌿Deglaze the caramelized onion pan with a splash of sherry or white wine to capture all the concentrated flavor before adding to the mac & cheese.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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