Nicole's French Onion Mac and Cheese


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.

Nicole's French Onion Mac and Cheese
Prep Time:
15 mins
Cook Time:
1 hrs 35 mins
Total Time:
1 hrs 50 mins


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch or 3-quart baking dish.

  5. 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.

  6. 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.

  7. Bake in the preheated oven until golden and bubbly, about 25 minutes.

Cook's Notes:

You can use red wine vinegar instead of sherry.

The dish can be prepared up to 2 days ahead of time up to the point of baking. To cook, cover with foil and bake for 30 minutes, then uncover and bake until golden and bubbly, 15 to 20 minutes more.

Nutrition Facts (per serving)

697 Calories
42g Fat
46g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 697
% Daily Value *
Total Fat 42g 54%
Saturated Fat 25g 127%
Cholesterol 123mg 41%
Sodium 1112mg 48%
Total Carbohydrate 46g 17%
Dietary Fiber 2g 8%
Protein 34g
Potassium 362mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love