Pin this A melty, savory mashup that combines the rich flavors of classic French onion soup with creamy, cheesy baked macaroni. Perfect for comfort food lovers seeking a delicious twist on tradition all made in one pot.
This recipe quickly became a family favorite because it brings together the best of two classics and requires minimal cleanup.
Ingredients
- Pasta: 450 g (1 lb) elbow macaroni or cavatappi
- French Onion Base: 3 large yellow onions thinly sliced, 3 tbsp unsalted butter, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp freshly ground black pepper, 1 tsp sugar, 2 cloves garlic minced, 2 tbsp all-purpose flour, 120 ml (1/2 cup) dry white wine (optional or use extra broth), 720 ml (3 cups) low-sodium vegetable broth
- Cheese Sauce: 240 ml (1 cup) whole milk, 180 g (1 1/2 cups) grated Gruyère cheese, 120 g (1 cup) shredded sharp cheddar cheese, 50 g (1/2 cup) grated Parmesan cheese, 1 tsp Dijon mustard, 1/4 tsp ground nutmeg
- Topping: 60 g (1 cup) fresh breadcrumbs, 30 g (2 tbsp) unsalted butter melted, 60 g (1/2 cup) grated Gruyère cheese, 2 tbsp fresh parsley chopped (for garnish)
Instructions
- Preheat Oven:
- Preheat oven to 200℃ (400℉).
- Cook Onions:
- In a large oven-safe pot or Dutch oven heat butter and olive oil over medium heat Add onions salt pepper and sugar Cook stirring often until onions are deeply golden and caramelized about 2025 minutes.
- Add Garlic and Flour:
- Add garlic and cook another minute Sprinkle flour over onions stir and cook for 2 minutes.
- Add Wine:
- Pour in wine (if using) scraping up browned bits Simmer until reduced by half about 2 minutes.
- Add Broth and Pasta:
- Add vegetable broth and bring to a simmer Stir in uncooked pasta ensuring noodles are submerged.
- Cook Pasta:
- Cover and cook stirring occasionally until pasta is al dente and liquid mostly absorbed about 10 minutes.
- Add Cheese Sauce Ingredients:
- Lower heat Stir in milk Gruyère cheddar Parmesan Dijon mustard and nutmeg Mix until cheese is melted and sauce is creamy.
- Add Topping:
- Mix breadcrumbs with melted butter Sprinkle evenly over the pasta Top with additional Gruyère.
- Bake:
- Transfer pot (uncovered) to oven Bake for 1015 minutes until top is golden and bubbling.
- Rest and Serve:
- Remove from oven rest 5 minutes Garnish with fresh parsley and serve hot.
Pin this My family loves gathering around the table for this dish especially on chilly evenings when comfort food really hits the spot.
Notes
For extra depth use beef broth instead of vegetable (not vegetarian) Add sautéed mushrooms or spinach for variation Pairs beautifully with a crisp green salad and a glass of dry white wine.
Required Tools
Large oven-safe pot or Dutch oven Chefs knife Cutting board Wooden spoon Measuring cups and spoons Grater
Allergen Information
Contains Milk (dairy) wheat (gluten) Check cheese and broth labels for hidden allergens if sensitive.
Pin this This one-pot French onion mac and cheese bake offers a comforting meal that’s both flavorful and easy to prepare perfect for any night of the week.
Recipe FAQs
- → What type of pasta works best for this dish?
Elbow macaroni or cavatappi are ideal as they hold creamy sauces well and bake evenly.
- → Can I substitute the vegetable broth with another type?
Yes, beef broth adds depth but will alter the vegetarian nature of the dish.
- → How do I caramelize the onions properly?
Cook sliced onions slowly with butter and oil over medium heat, stirring often until golden and deeply sweet, usually 20–25 minutes.
- → Is the white wine necessary in the cooking process?
White wine enhances flavor but can be omitted or replaced with additional broth if preferred.
- → What are good additions to vary this dish?
Sautéed mushrooms or spinach add texture and flavor without overpowering the onion-cheese blend.
- → How is the topping made crispy?
Mixing fresh breadcrumbs with melted butter and topping with grated cheese before baking creates a golden, crunchy crust.