Name: Onion Soup Mac & Cheese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup macaroni; salt; 2 tablespoons butter; 1 tbsp flour; 0.75 cup heavy cream; 0.667 cup milk; garlic powder and paprika; 1 pinch nutmeg; 2.5 ounces mozzarella; 2.5 ounces emmentaler; 2.5 ounces gouda; 6 onions; olive oil; 1 pinch sugar

From the Cook

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Onion Soup Mac & Cheese

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Ingredients

Warning0 allergens identified

Onion Soup Mac & Cheese

1 cup macaroni

saltto taste

2 tablespoons butter

1 tbsp flour

¾ cup heavy cream

⅔ cup milk

garlic powder and paprikato taste

1 pinch nutmeg

2 ½ ounces mozzarella

2 ½ ounces emmentaler

2 ½ ounces gouda

6 onions

olive oilfor cooking

1 pinch sugaroptional

Instructions

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Instructions

Cook the macaroni in well-salted water until al dente (slightly undercooked). Drain and set aside, it will finish cooking in the oven.

Heat olive oil in a large pan and add the sliced onions with a pinch of salt. Cover with a lid and cook on medium heat (level 6/9), stirring occasionally. Let them slowly caramelize for a deep, sweet flavor, this can take quite a while.

For a faster version, add small splashes of water as needed to prevent sticking, and optionally a pinch of sugar to speed up browning. Cook until soft, jammy, and deeply golden.

Set aside and divide the onions in half.

In a saucepan, melt the butter over medium heat. Add the flour and cook for about 1 minute, stirring constantly. Gradually pour in the heavy cream and milk, whisking until smooth.

Season with salt, pepper, garlic powder, paprika, and a pinch of nutmeg. Let the sauce simmer gently until slightly thickened.

Mix all three cheeses together. Add half of the cheese mixture to the sauce and stir until melted and smooth.

Add the cooked macaroni and half of the caramelized onions to the sauce and mix well.

Transfer the mac & cheese to a baking dish. Top with the remaining caramelized onions and sprinkle over the remaining cheese.

Bake at 180°C (top/bottom heat) for 30 minutes, until bubbly and lightly golden on top.

Nutrition

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Tips & Tricks (5)

Low and Slow Caramelization 🧅
Cook onions on medium-low heat for 45-60 minutes, stirring occasionally, to develop deep golden color and concentrated sweetness—rushing this step compromises the entire dish's flavor foundation.
Make a Proper Roux Base 🥄
Cook butter and flour together for 2-3 minutes before adding milk to create a smooth, lump-free sauce that will emulsify the cheeses perfectly without graininess.
Layer Your Cheeses Strategically 🧀
Add gouda and emmentaler to the warm sauce first to melt evenly, then fold in mozzarella last to maintain its creamy texture and prevent the sauce from becoming too heavy or separating.
Season the Pasta Water Generously 🍝
Salt your pasta cooking water like the sea and cook macaroni 1-2 minutes under al dente, as it will continue cooking when combined with the hot cheese sauce.
Finish with Spice Blooming 🌶️
Warm the nutmeg, garlic powder, and paprika in a small pan with a touch of butter before stirring into the sauce to awaken their aromatics and prevent raw, flat spice flavors.