⏱ Prep: 15 min · 🔥 Cook: 60 min · 🍽 Serves: 4 · 📊 Medium

A rich and indulgent twist on classic mac and cheese, combining the deep caramelized flavors of French onion soup with creamy cheddar and gruyère pasta. Topped with crispy bacon and melted gruyère, this is ultimate comfort food.

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🥬 Ingredients

Bacon

• 240g (1/2 lb) sliced bacon

Caramelized Onion Base

• 3 medium sweet onions, sliced
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tsp salt
• 2 tbsp water
• 3 garlic cloves, minced
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme, finely chopped
• 720–960ml (3–4 cups) beef broth

Pasta and Cheese Sauce

• 280–340g (10–12 oz) dry pasta (such as cavatappi or elbow)
• 480ml (2 cups) whole milk
• 170g (6 oz) shredded cheddar cheese
• 140g (5 oz) shredded gruyère cheese

Topping and Garnish

• 30–55g (1–2 oz) gruyère cheese, sliced or shredded
• 2–3 stalks green onions, thinly sliced

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👨‍🍳 Instructions

1. Cook the bacon in a large, deep oven-safe skillet or Dutch oven over medium heat until crispy, about 8–10 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 1 tbsp of bacon fat in the pan.
2. Add the olive oil and butter to the same pan over medium heat. Once the butter is melted and foamy, add the sliced onions and salt. Cook, stirring occasionally, for 30–40 minutes until the onions are deeply golden brown and caramelized. If they start to stick, add the 2 tbsp of water and scrape up the fond from the bottom of the pan.
3. Add the minced garlic, rosemary, and thyme to the caramelized onions and stir well. Cook for 1–2 minutes over medium heat until fragrant.
4. Pour in the beef broth (start with 3 cups) and bring to a simmer over medium-high heat. Add the dry pasta and stir to combine, ensuring the pasta is mostly submerged. Cook uncovered for about 10–12 minutes, stirring frequently, until the pasta is al dente and most of the broth has been absorbed. Add the remaining broth if needed to finish cooking the pasta.
5. Reduce the heat to medium-low and pour in the milk, stirring to combine. Let it heat through for 2–3 minutes until the liquid is steaming but not boiling.
6. Remove the pan from heat and stir in the shredded cheddar and 140g (5 oz) of gruyère in batches, stirring after each addition until the cheese is fully melted and the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.
7. Preheat your broiler to high. Crumble or chop the reserved bacon and scatter it over the top of the mac and cheese. Layer the remaining 30–55g (1–2 oz) of gruyère slices or shredded gruyère evenly over the top.
8. Place the skillet under the broiler for 2–4 minutes, watching closely, until the gruyère on top is melted, bubbly, and golden brown with some lightly charred spots.
9. Remove from the broiler and let rest for 2–3 minutes. Garnish generously with sliced green onions and serve immediately straight from the pan.

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💡 Tips & Variations

• Don't rush the caramelized onions — low and slow is the key to developing their deep, sweet flavor. Rushing them on high heat will just fry them rather than caramelize.
• For a richer, deeper sauce, substitute 1 cup of the beef broth with a dry white wine or a splash of cognac added after the garlic step.
• Shred your cheese fresh from the block rather than using pre-shredded — pre-shredded cheese contains anti-caking agents that can make the sauce grainy rather than silky smooth.

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📝 Personal Notes

Add your tweaks, ratings, and observations after making this recipe.

Source: Instagram