Best 7 French Onion Soup Mac And Cheese Recipes

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For many, macaroni and cheese represents the ultimate comfort food. But, what if you took this already amazing dish and added the rich, caramelized flavors of French onion soup? The result is a dish that is sure to tantalize your taste buds and leave you craving more. With just a few simple ingredients and steps, you can create a culinary masterpiece that will impress even the most discerning palate. Embark on this culinary journey, and elevate your mac and cheese experience to new heights with this delectable French onion soup mac and cheese recipe.

Here are our top 7 tried and tested recipes!

FRENCH ONION MAC AND CHEESE



French Onion Mac and Cheese image

An upscale mac and cheese! Don't skimp on the cheese! It makes the mac and cheese taste amazing!

Provided by Libbie Remmel

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 40m

Yield 6

Number Of Ingredients 11

4 tablespoons unsalted butter, divided
2 large onions, very thinly sliced
1 teaspoon dried thyme
1 bay leaf
1 pinch salt and ground black pepper to taste
1 (16 ounce) package elbow macaroni
2 tablespoons all-purpose flour
1 cup beef broth
1 cup milk
1 pinch freshly grated nutmeg, or to taste
¾ pound shredded Gruyere cheese

Steps:

  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir onions, thyme, and bay leaf in the butter for 5 minutes; season with salt and pepper. Reduce the heat to medium-low and cook until onions are browned, 10 to 15 minutes. Transfer to a plate and discard the bay leaf. Reserve the skillet.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, melt remaining butter in the reserved skillet over medium heat. Whisk in flour for 1 minute, then whisk in beef broth and milk and bring to a boil; season with nutmeg, salt, and pepper. Reduce heat and cook until thickened, about 5 minutes. Stir in Gruyere cheese until melted.
  • Drain macaroni and toss with onion and sauce until well combined.

Nutrition Facts : Calories 633.5 calories, Carbohydrate 64.8 g, Cholesterol 86 mg, Fat 28.2 g, Fiber 3.4 g, Protein 29.4 g, SaturatedFat 16.4 g, Sodium 372.4 mg, Sugar 6.3 g

FRENCH ONION MACARONI AND CHEESE SOUP



French Onion Macaroni and Cheese Soup image

During our first test in the Kitchens, our tasters thought this mash-up soup was just a big bowl of macaroni and cheese but the French onion soup hidden underneath the golden cheesy topping was a warm and welcome surprise. Make your soup ahead; once cooled, it can be frozen for up to 1 month.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h

Yield 4 servings

Number Of Ingredients 15

4 tablespoons (1/2 stick) unsalted butter
4 medium yellow onions, thinly sliced (about 14 cups)
Kosher salt and freshly ground black pepper
2 bay leaves
2 to 3 sprigs fresh thyme
1 cup dry white wine
4 cups low-sodium beef broth
4 ounces elbow macaroni (1 cup)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup milk
Kosher salt and freshly ground black pepper
1 3/4 cups shredded gruyere
1 3/4 cups shredded sharp yellow Cheddar
2 tablespoons panko breadcrumbs

Steps:

  • For the soup: Melt the butter in a large Dutch oven or pot over medium heat. Add half of the onions and season with 1/4 teaspoon salt and a few grinds of pepper. Top with the remaining onions and season with 1/4 teaspoon salt and a few more grinds of pepper. Add the bay leaves and thyme. Cook, stirring occasionally, until all of the liquid evaporates the onions are very soft and just begin to turn golden, 45 minutes to 1 hour.
  • Add the white wine, bring to a simmer and cook, stirring, until almost completely evaporated, about 6 minutes. Pour in the beef broth and 1 cup water, bring to a high simmer and cook until the soup has reduced to 5 cups, 30 to 40 minutes. Season with salt and a few grinds of pepper. Remove the bay leaves and thyme. Either keep warm on a low burner or cool completely, refrigerate and reheat later. (The soup can be made and refrigerated up to 2 days in advance or frozen for up to 1 month).
  • For the mac 'n' cheese: Bring a medium pot of water to a boil, add the macaroni and cook according to package instructions. Drain, reserving 1/2 cup of the cooking liquid.
  • Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the milk and reserved pasta water and stir until thick, about 4 minutes. Stir in 1 cup each of the cheeses, 1/2 teaspoon salt and a few grinds of pepper; stir until melted and smooth. Remove from the heat and stir in the cooked pasta until coated. Let cool slightly, stirring frequently.
  • Preheat the oven to broil. Place the soup crocks on a rimmed baking sheet and divide the hot soup among the crocks, filling about three-quarters of the way. Top each with a quarter of the mac 'n' cheese (some will sink into the soup, which is fine). Evenly sprinkle with the remaining cheeses and the panko. Broil until the cheese is melted and golden brown in spots, 2 to 3 minutes (the soup will bubble and some may spill out). Serve hot.

FRENCH ONION MACARONI AND CHEESE



French Onion Macaroni and Cheese image

This outrageously good macaroni and cheese fuses two classic comfort foods into one dish. Caramelizing onions can be a time-consuming affair, but here, the process is sped up by using high heat and and a little water to prevent scorching. The sauce is made with a combination of Gruyère, to remind you of French onion soup, and white Cheddar, to make it melty and smooth. Instead of topping the dish with a dusting of diminutive bread crumbs, it's dotted with Gruyère toasts that become melty and crisp after a few minutes under the broiler. (You'll want to slide a sheet pan underneath before baking, in case some of the sauce bubbles over.) This is over-the-top richness at its best.

Provided by Ali Slagle

Categories     dinner, casseroles, pastas, main course, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

Kosher salt
4 tablespoons unsalted butter, plus more for greasing the pan
2 pounds yellow or Vidalia onions, peeled, halved and thinly sliced
5 sprigs fresh thyme, plus more thyme leaves for garnish
1 fresh or dried bay leaf (optional)
Black pepper
1 pound cavatappi or elbow pasta
1 baguette, cut into 1/2-inch slices
1 garlic clove
2 tablespoons sherry vinegar, red wine vinegar or white wine vinegar
3 tablespoons all-purpose flour
4 cups whole milk
16 ounces Gruyère, grated (about 5 cups)
12 ounces white Cheddar, grated (about 4 cups)

Steps:

  • Bring a large pot of salted water to a boil. (If you're planning to bake the macaroni and cheese in a baking dish instead of a skillet, butter 9-by-13-inch baking dish or other 3-quart casserole.)
  • Meanwhile, in a deep, large (12-inch) ovenproof skillet, melt 2 tablespoons butter over medium-high heat. Add the onions, thyme sprigs and bay leaf, if using, and season with salt and pepper. Cover with a lid, baking sheet or foil and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes.
  • Uncover and continue to cook on medium-high, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry, add a few tablespoons of water at a time to prevent them from burning, scraping up any browned bits that are stuck to the bottom of the skillet. (You will need to do this several times.)
  • While the onions are cooking, heat the oven to 450 degrees. Cook the pasta in the boiling water until 2 minutes shy of al dente; drain and set aside. Rub one side of each baguette slice with garlic.
  • When the onions are a deep golden brown, discard the thyme sprigs and bay leaf and deglaze the skillet with the vinegar until evaporated, scraping up browned bits as you go, about 30 seconds. Add the remaining 2 tablespoons butter. When melted, add the flour and cook, stirring, until the flour begins to stick to the bottom of the pan and has turned a light golden brown, about 3 minutes. Slowly whisk in the milk and season with salt and pepper. Bring to a simmer, whisking often.
  • Reserve 1 cup of the Gruyère. Carefully add the remaining Gruyère and all the Cheddar to the caramelized onion mixture and carefully stir until melted. If your pan is big enough, add the cooked pasta and stir to combine, or combine the sauce and pasta in the prepared dish.
  • Spread the pasta mixture in an even layer in the prepared dish, then top with the baguette slices, garlic-side up. Sprinkle the toasts with the reserved 1 cup Gruyère and season with pepper. Place the skillet or dish on a sheet pan and bake until bubbly and brown in spots, 10 to 15 minutes. If you like a crispier top, broil for a few minutes. Let cool slightly, then garnish with fresh thyme leaves.

FRENCH ONION MAC & CHEESE



French Onion Mac & Cheese image

Make and share this French Onion Mac & Cheese recipe from Food.com.

Provided by Food.com

Categories     Macaroni And Cheese

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

4 tablespoons unsalted butter
2 medium sweet white onions, halved and sliced into thin half-moons
1 tablespoon thyme leaves, divided
2 tablespoons flour
1/2 cup dry sherry
5 1/2 cups low sodium beef broth
1 lb elbow macaroni
2 1/2 cups shredded gruyere cheese, divided
2 cups shredded colby-monterey jack cheese
2 cups shredded mozzarella cheese
1 tablespoon chopped sage
1/4 cup chopped parsley
1 1/2 cups toasted panko breadcrumbs
kosher salt
ground black pepper

Steps:

  • In a large Dutch oven or heavy pot over medium heat, melt butter. Add the onions, half of the thyme leaves, salt and pepper and cook, stirring occasionally, until onions are soft and caramelized, about 15-20 minutes.
  • Stir in the flour until completely combined, then turn the heat up to medium high and deglaze the pan with the sherry. Simmer until the sherry is reduced to about 1/4 cup, 2-3 minutes, then stir in the beef broth. Bring the broth to a simmer, then stir in the elbow macaroni. Cook according to package directions for al dente, about 5-6 minutes.
  • When macaroni is cooked, stir in 1 1/2 cups gruyere cheese, 1 cup Colby jack cheese and 1 cup mozzarella cheese. Fold the cheeses into the pasta to melt, then add remaining thyme, sage, chopped parsley, salt and pepper.
  • Divide the mac and cheese into 6-8 ounce crocks. Top each with 1/4 cup toasted panko and remaining 1 cup gruyere, 1 cup Colby Jack and 1 cup mozzarella.
  • Preheat oven to broil. Place the crocks on a baking sheet and brown the Mac and Cheese until the cheese is melted and the browning in spots, about 3-4 minutes.

Nutrition Facts : Calories 937.6, Fat 44.7, SaturatedFat 26.1, Cholesterol 132.9, Sodium 794.4, Carbohydrate 83.8, Fiber 4.6, Sugar 6.2, Protein 45.3

FRENCH ONION SOUP MACARONI AND CHEESE



French Onion Soup Macaroni and Cheese image

From Food Network's Ultimate Recipe Showdown- Comfort Foods. This wonderful recipe was submitted by Brett Greenberg. While it looks wonderful and got lots of oohs and ahs from the judges, as written, this is an artery-clogging heart stopper! Using low fat ingredients in the bechamel sauce would be an easy way to lighten this up.

Provided by SusieQusie

Categories     Cheese

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 19

1/4 cup breadcrumbs
1/4 cup grated parmesan cheese
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups whole milk or 2 cups half-and-half
salt & freshly ground black pepper
8 ounces gruyere cheese, grated
3 ounces mozzarella cheese, grated
2 tablespoons butter, plus
1 tablespoon butter (or nonstick spray)
1 tablespoon extra virgin olive oil
3 large white onions, thinly sliced
6 garlic cloves, peeled and chopped
2 tablespoons honey
salt & freshly ground black pepper
1 cup dry sherry
2 cups beef stock
8 sprigs fresh thyme leaves
1 lb pasta, cooked al dente (elbow macaroni, ziti, or fusilli work well)

Steps:

  • Preheat oven to 350 degrees F.
  • Topping: Combine bread crumbs and Parmesan cheese in a small bowl and set aside.
  • Bechamel Sauce: Melt 4 tablespoons of the butter over low heat in a medium saucepan. Add the flour and stir to combine. Stir constantly, for about 3 minutes.
  • Increase heat to medium and whisk in the milk or half-and-half, adding a little at a time and cook until thickened, about 4 to 5 minutes.
  • Lower heat, season with the salt and pepper and add Gruyere and mozzarella cheeses. Stir until cheese is melted and sauce is smooth. Set aside.
  • French Onion "Soup:" Heat 2 tablespoons of the butter and olive oil over medium-high heat in a large saucepan. Add onions, cover, and cook 10 to 15 minutes, stirring frequently.
  • Remove cover, add garlic and honey, and continue to cook uncovered, stirring frequently, until onions are caramelized, about 10 to 15 minutes. Season with salt and a generous amount of pepper.
  • Remove pot from heat and add sherry. Return to heat and stir to remove browned bits from bottom of pan. Cook over low heat until sherry is reduced by half, then add stock and thyme and cook until almost all liquid is evaporated. Remove from heat.
  • Grease a 3-quart baking dish or casserole with the last tablespoon of butter or spray with nonstick cooking spray.
  • Combine cooked pasta with onion "soup" mixture and bechamel sauce, and stir well to combine.
  • Transfer pasta to baking dish and sprinkle with bread crumb/Parmesan topping.
  • Bake until top is golden brown and cheese is bubbly, about 35 to 40 minutes. Remove from oven and let cool slightly before serving.

Nutrition Facts : Calories 713, Fat 27.4, SaturatedFat 15.3, Cholesterol 75.2, Sodium 538.6, Carbohydrate 65.9, Fiber 2.9, Sugar 12.6, Protein 23.8

NICOLE'S FRENCH ONION MAC AND CHEESE



Nicole's French Onion Mac and Cheese image

This mac and cheese provides the rich flavor of French onion soup in a comforting new package. This is a great dish to serve for an elegant entertaining meal or as a side dish to a grilled steak.

Provided by NicoleMcmom

Categories     Baked Macaroni and Cheese

Time 1h50m

Yield 8

Number Of Ingredients 14

6 tablespoons butter, divided
1 tablespoon olive oil
2 large sweet onions, thinly sliced
2 teaspoons fresh thyme leaves
2 teaspoons Worcestershire sauce
1 tablespoon dry sherry
1 tablespoon kosher salt, divided
1 teaspoon ground black pepper, divided
1 (12 ounce) package elbow macaroni
¼ cup all-purpose flour
2 ½ cups whole milk
2 cups shredded white Cheddar cheese, divided
2 cups shredded Swiss cheese, divided
¼ French baguette, cut into 1/2-inch slices

Steps:

  • Heat 2 tablespoons butter and olive oil in a large skillet over medium heat. Add onions and cook, stirring constantly, for 1 minute. Reduce heat to medium-low and cook, stirring occasionally, until golden brown, about 40 minutes.
  • Add thyme, Worcestershire, and sherry and cook until most of the liquid has evaporated, about 3 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove onions from the pan and set aside. Reserve skillet.
  • Bring a large pot of water to a boil and add 2 teaspoons salt. Add pasta and cook until tender, about 6 minutes. Drain and set aside.
  • Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch or 3-quart baking dish.
  • Place the reserved skillet over medium heat and add remaining butter. When butter has melted, whisk in flour and cook, stirring often, 2 minutes. Whisk in milk and bring mixture to a simmer, stirring often. Sprinkle with remaining salt and pepper and cook 5 minutes, stirring often. Stir in 1 1/2 cups Cheddar and 1 cup Swiss cheese and remove from heat.
  • Stir in reserved onions and pasta and pour mixture into the buttered baking dish. Tear bread slices in half and place over the top of the pasta mixture. Sprinkle with remaining cheeses.
  • Bake in the preheated oven until golden and bubbly, about 25 minutes.

Nutrition Facts : Calories 696.5 calories, Carbohydrate 45.8 g, Cholesterol 122.8 mg, Fat 41.9 g, Fiber 2.2 g, Protein 33.9 g, SaturatedFat 25.4 g, Sodium 1112.1 mg

FRENCH ONION MAC-AND-CHEESE



French Onion Mac-and-Cheese image

Two soul-warming classics become one in this mash-up of mac-and-cheese and French onion soup. Use a triple-billing of big cheeses for maximum impact: Gruyère gives earthy notes, fontina provides a sweet undertone, and Emmentaler hits with some tart tang.

Provided by Sarah Carey

Time 55m

Number Of Ingredients 14

6 tablespoons unsalted butter, divided
3 onions (1 1/2 pounds total), thinly sliced (about 4 cups)
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried, plus more leaves for serving
Kosher salt and freshly ground pepper
1/4 cup dry white wine, such as Sauvignon Blanc
1 tablespoon Dijon mustard
1 teaspoon crumbled beef bouillon (from 1 cube; optional)
12 ounces medium shell pasta
1/3 cup unbleached all-purpose flour
3 cups whole milk
1/3 pound Gruyère, grated
1/3 pound fontina, grated
1/3 pound Emmentaler, grated
3 cups torn rustic bread, or 12 slices (each 1/2 inch thick) baguette (about 4 ounces total)

Steps:

  • Preheat oven to 450°F. Melt 2 tablespoons butter in a large skillet over medium heat. Add onions and thyme, season with salt and pepper, cover, and cook 5 minutes. Uncover and continue to cook, stirring frequently, until onions are golden brown, 15 to 20 minutes (if skillet darkens or onions begin to stick, add a splash of water).
  • Add wine to skillet, scraping up browned bits from bottom with a wooden spoon. Stir in mustard and bouillon; remove from heat.
  • Meanwhile, cook pasta in a large pot of salted boiling water until still a bit crunchy, 5 minutes less than package directions. Reserve 1/2 cup pasta water, then drain.
  • Melt remaining 4 tablespoons butter in same pot over medium-high heat. Add flour and cook, whisking constantly, 1 minute. Gradually whisk in milk and reserved pasta water. Bring to a boil, whisking occasionally, then cook 1 minute.
  • Remove from heat, mix cheeses together (you should have about 5 cups) and stir in all but 1 cup until melted. Stir in cooked pasta; season with salt. Divide pasta mixture evenly among six 6-ounce ramekins and place on a rimmed baking sheet.
  • Top evenly with onion mixture, then bread. Bake 7 minutes. Sprinkle with remaining 1 cup cheese and continue baking until bubbly, 6 to 8 minutes more. Garnish with thyme leaves; serve.

Tips:

  • Use a good quality French onion soup mix. This will make a big difference in the flavor of your mac and cheese.
  • Don't overcook the pasta. You want it to be al dente, or slightly firm to the bite.
  • Use a variety of cheeses. This will give your mac and cheese a more complex flavor. Some good options include sharp cheddar, Gruyère, and Parmesan.
  • Don't be afraid to experiment with different toppings. Some popular options include bacon, breadcrumbs, and green onions.
  • Serve your mac and cheese hot and bubbly. This is the best way to enjoy it!

Conclusion:

French onion soup mac and cheese is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover French onion soup, and it is sure to be a hit with your family and friends. So next time you are looking for a new mac and cheese recipe, give this one a try. You won't be disappointed!

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