French Onion Soup Mac & Cheese combines the rich flavors of classic French onion soup with the comforting nature of mac and cheese. It’s a warm and hearty dish perfect for chilly days or whenever you crave something extra special. Each bite is filled with melted cheese, sweet caramelized onions, and a touch of thyme, making this dish a unique twist on two beloved classics.

How to Make French Onion Soup Mac & Cheese

Ingredients:

Elbow Macaroni: 12 ounces
Onions: 3 large yellow, thinly sliced
Olive Oil: 2 tablespoons
Butter: 3 tablespoons
Garlic: 2 cloves, minced
Flour: 3 tablespoons
Vegetable Broth: 2 cups
Milk: 2 cups whole
Heavy Cream: 1/2 cup
Gruyère Cheese: 2 cups shredded
Sharp Cheddar Cheese: 1 cup shredded
Mozzarella Cheese: 1 cup shredded
Salt: 1 teaspoon
Black Pepper: 1/2 teaspoon
Thyme: 1 teaspoon fresh (or 1/2 teaspoon dried)
Breadcrumbs: 1 cup
Parmesan Cheese: 1/2 cup grated

Directions:

Preheat your oven to 375°F (190°C) and butter a baking dish.
Heat olive oil and 1 tablespoon of butter in a skillet over medium heat.
Add the sliced onions to the skillet. Cook and stir often until the onions are caramelized, which will take about 25–30 minutes. Stir in the minced garlic and thyme.
Once the onions are caramelized, add the remaining butter to the skillet. Then sprinkle in the flour to make a roux.
Slowly whisk in the vegetable broth, followed by the milk and heavy cream, stirring until the mixture is smooth.
Stir in the Gruyère, cheddar, and mozzarella cheeses until they are melted. Season the cheese sauce with salt and pepper.
Toss the cooked elbow macaroni with the cheese sauce and the caramelized onions until well combined.
Transfer the mixture to the prepared baking dish. Top with breadcrumbs mixed with Parmesan cheese.
Bake in the preheated oven for 20–25 minutes until the dish is bubbly and golden brown on top.
Let the mac and cheese rest for 5 minutes, then garnish with some fresh thyme and serve hot.

How to Serve French Onion Soup Mac & Cheese

Serve your French Onion Soup Mac & Cheese warm, straight out of the oven, for the best flavor and texture. It pairs well with a fresh green salad or crusty bread to soak up the delicious cheese sauce. Feel free to sprinkle some extra cheese or fresh herbs on top before serving for a beautiful presentation.

How to Store French Onion Soup Mac & Cheese

To store leftovers, let the dish cool completely, then cover it with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until heated through, or microwave individual portions until warm.

Tips to Make French Onion Soup Mac & Cheese

Stir the onions frequently while cooking to prevent burning and ensure even caramelization.
Use freshly shredded cheese for the best melting quality.
Adjust the seasonings according to your taste; you can add more thyme or even some nutmeg for a different flavor.
For a crunchy topping, you can mix in some crushed crackers or additional cheese with the breadcrumbs.

Variation

For a meaty version, you can add cooked bacon or sautéed mushrooms to the cheese sauce. This will give extra depth and flavor to the mac and cheese.

FAQs

1. Can I use other types of cheese?
Yes, you can experiment with different cheeses based on your preferences. Fontina and Monterey Jack are good alternatives.

2. Can I make this dish ahead of time?
Absolutely! You can prepare the entire dish a day in advance. Just refrigerate it, and bake it when you’re ready to serve.

3. Is it necessary to caramelize the onions for this recipe?
Yes, caramelizing the onions adds a rich, sweet flavor that enhances the overall taste of the dish, making it closer to traditional French onion soup.

Amelia

French Onion Soup Mac & Cheese

A warm, hearty dish that combines the rich flavors of classic French onion soup with the comfort of mac and cheese, featuring melted cheese and sweet caramelized onions.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings: 6 servings

Course: Comfort Food, Main Course

Cuisine: American, French

Calories: 600

Ingredients Method Notes

Ingredients

Pasta

12 ounces Elbow Macaroni

Onions

3 large yellow onions, thinly sliced

Cooking Fat

2 tablespoons Olive Oil
3 tablespoons Butter

Aromatics

2 cloves Garlic, minced
1 teaspoon fresh Thyme (or 1/2 teaspoon dried)

Dairy

3 tablespoons Flour For roux
2 cups Vegetable Broth
2 cups whole Milk
1/2 cup Heavy Cream
2 cups Gruyère Cheese, shredded Use freshly shredded for better melting
1 cup Sharp Cheddar Cheese, shredded Use freshly shredded for better melting
1 cup Mozzarella Cheese, shredded Use freshly shredded for better melting

Seasoning

1 teaspoon Salt
1/2 teaspoon Black Pepper

Topping

1 cup Breadcrumbs
1/2 cup Parmesan Cheese, grated

Method

Preparation

Preheat your oven to 375°F (190°C) and butter a baking dish.
Heat olive oil and 1 tablespoon of butter in a skillet over medium heat.
Add the sliced onions to the skillet. Cook and stir often until the onions are caramelized, approximately 25–30 minutes. Stir in the minced garlic and thyme.

Cooking

Once the onions are caramelized, add the remaining butter to the skillet. Sprinkle in the flour to make a roux.
Slowly whisk in the vegetable broth, then the milk and heavy cream, stirring until smooth.
Stir in the Gruyère, cheddar, and mozzarella cheeses until melted. Season with salt and pepper.
Toss the cooked elbow macaroni with the cheese sauce and caramelized onions until well combined.

Baking

Transfer the mixture to the prepared baking dish. Top with breadcrumbs mixed with Parmesan cheese.
Bake in the preheated oven for 20–25 minutes until bubbly and golden brown on top.
Let the mac and cheese rest for 5 minutes, then garnish with fresh thyme and serve hot.

Notes

Stir onions frequently while cooking to prevent burning. Use freshly shredded cheese for better melting. Adjust seasonings to taste. For a crunchy topping, mix crushed crackers or more cheese with breadcrumbs. Add cooked bacon or sautéed mushrooms for a meaty variation.