French Onion Soup Mac & Cheese

• ½ pound - pasta
• 3 tablespoon - unsalted butter
• 1 tablespoon - olive oil
• 2 pound - yellow onions
• ⅛  - Salt and black pepper
• ⅛  - Water
• 3 tablespoon - unsalted butter
• 1 tablespoon - olive oil
• 3 cloves - garlic
• 3 tablespoon - all-purpose flour
• 1 cup - whole milk
• 1 cup - heavy cream
• ½ cup - beef broth
• ½ teaspoon - garlic powder
• ½ teaspoon - onion powder
• ¼ teaspoon - paprika
• ¼ teaspoon - dried thyme
• 1 cup - Gruyère cheese
• 1 cup - cheddar cheese
• ½ cup - Swiss cheese
• ½ cup - reserved pasta water
• ⅛  - cheese

Instructions

1. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
2. In a large skillet, melt 3 tbsp butter and 1 tbsp olive oil over medium heat. Add sliced onions, season with salt and pepper, and cook for 45–90 minutes, stirring frequently and adding water as needed to prevent burning, until deeply caramelized.
3. Remove caramelized onions and set aside.
4. In the same pan, add 3 tbsp butter and 1 tbsp olive oil. Add minced garlic and sauté until fragrant.
5. Whisk in flour and cook the roux for 2–3 minutes.
6. Gradually add milk, whisking constantly to prevent lumps. Then add heavy cream and beef broth. Stir well to combine.
7. Season with garlic powder, onion powder, paprika, thyme, salt, and pepper.
8. Stir in Gruyère, cheddar, and Swiss cheese. Mix until smooth and fully melted.
9. Add caramelized onions back into the sauce. Stir in cooked pasta and a splash of reserved pasta water to reach desired consistency.
10. Top with extra shredded cheese and broil for 5–10 minutes until bubbly and golden brown.
11. Serve hot and enjoy!