This isn’t just any old macaroni and cheese, this Creamy French Onion Mac and Cheese is the stuff you dream about at night.
I’m not going to lie to you folks, there are only four more sleeps until Christmas and I did NOT want to adult today. I came very close to throwing an out of office reply in my email and spending the day wrapping presents and listening to Christmas music. Fortunately for you, I decided to kick it into gear and bring you this epically Creamy French Onion Mac and Cheese.
I figured I might as well share an extremely indulgent recipe before the January health sprint gets here. Plus, this would make a great addition to any Christmas spread.Mmmm… This mac along with some glazed ham, sweet potatoes, and a roll or two? You might as well make my bed right now because that’s going to put me in the best kind of food coma.
For this M&C I decided to go with a cavatappi noodle, which I honestly choose every time. I just love those little corkscrews! You could, however, go with any short-cut pasta such as macaroni (duh), rotini, or shells. Whatever floats your boat! If you love the rich and deep flavor that comes from French onion soup, then you will obsess over this just as much as I am. Trust me.
Let me know if you decide to make this for any of your holiday parties — I would love to know how it worked out for you. Happy Holidays!
Need another macaroni recipe for your stash? Try my Beer Cheese and BBQ Mac and Cheese!
- 6 tablespoons unsalted butter
- 1 Spanish onion, thinly sliced
- kosher salt
- 8 ounces cavatappi or other small cut pasta
- 1/4 cup all-purpose flour
- 1 12oz can evaporated milk
- 1 cup whole milk
- 4 ounces gruyere cheese, freshly grated
- 6 ounces swiss cheese, freshly grated
- 2 ounces parmesan cheese, freshly grated
- 1/2 teaspoon freshly ground nutmeg
- 2 teaspoons Dijon mustard
- Preheat the oven to 375ºF. Butter an 8×8 inch baking dish.
- In a large skillet, melt 2 tablespoons of the butter over medium-low heat. Add the onions with a pinch of salt and cook, stirring occasionally, until they are golden and reduced, about 40 minutes.
- Bring a pot of salted water to a boil and cook the pasta according to the directions. Drain and set aside.
- In the same pot you used to cook the pasta, melt the remaining 4 tablespoons butter over medium-high heat. Add the flour, whisking until combined to create a roux. Cook for 1 to 2 minutes until it’s golden and smooth. Slowly pour in the milk, whisking constantly, about 5 minutes. Slowly pour in the evaporated milk and whisk until thickened. Reduce the heat to low and add the gruyere and swiss and all but a couple tablespoons of the parmesan. Stir until all of the cheese is melted. Stir in the nutmeg, mustard and salt and pepper to taste. Stir in the cooked pasta and the onions.
- Transfer the mixture to the buttered baking dish and top with remaining parmesan. Bake until the top is golden brown, about 25 minutes. Cool for a few minutes before serving.