This recipe for Gruyère Mac & Cheese with Caramelized Onions produces an tasty little twist on an everyday classic comfort food. And you’ll love the leftovers; it reheats beautifully.
Gruyère Mac & Cheese with Caramelized Onions
Course: Dinner8
servings45
minutes375
°FIngredients
2 med-large yellow onions, peeled and halved root to tip
8 Tbs butter, divided
Salt
1 tsp beef broth reduction paste
8½ cups water, divided
1½ tsp thyme, plus more for the baguette
1 baguette (11-inches long), sliced into 1/2-inch-thick slices
3 Tbs olive oil, divided
1 lb. cellentani pasta
5½ cups of milk
½ cup AP flour
¼ cup Dijon mustard
Black pepper
12 oz. Gruyère, shredded
3 oz. Parmesan, shredded
Directions
- Slice the onion halves, cut-side-down, root to tip. Melt 4 Tbs of the butter in a large, high-sided skillet (see notes) over medium heat, leaving it undisturbed at first, but stirring any unmelted portion once the melted stuff starts to bubble, about 4 minutes. Richly caramelize the onion, with a pinch of salt, in the butter, reducing the heat to low after the first 5 minutes. Stir occasionally (but throroughly) at first, and more frequently as you approach a total of 45 minutes.
- Meanwhile, add reduction paste to 1/2-cup of water and microwave until warm, 30 seconds. Stir to blend. Stir the thyme into the onions, raise the heat to medium, and cook, stirring constantly, 1 minute. Add the broth, stir, then cook until most of the liquid boils away, leaving the mixture wet, but not runny, 4 minutes. Off heat, check seasoning. Spread the mixture out on the bottom and up the side of a large mixing bowl to cool.
- Preheat oven to 375℉ with the rack one slot higher than middle. Toss the baguette slices in 2 Tbs of the oil, a pinch of salt, and a pinch of thyme. Toast them in the oven until thoroughly browned, turning on occasion, 15-20 minutes. Allow to cool.
- Meanwhile, bring remaining 8 cups of water to a boil in the unwashed skillet. Add a generous amount of salt, and cook the pasta according to package directions, 1 minute less than the minimum amount, stirring periodically. Strain. Toss with the onion mixture. Take your time and toss gently but thoroughly as long as it takes to distribute the onions amongst the pasta. Set aside.
- Heat the milk in a medium-sized saucepot over medium heat until hot, but not boiling, 4 minutes. Reduce heat to lowest setting. Don’t proceed until this step is complete.
- Melt the remaining 4 Tbs butter along with the remaining 1 Tbs oil in the unwashed skillet you used for the pasta, over medium heat. Once the butter bubbles, stir until all the butter is melted. (Don’t let it brown.) Add the flour. Cook, stirring, 1 minute.
- Add the milk all at once and whisk thoroughly, vigorously, and continuously, until the mixture becomes thick and starts to bubble in a way that you can’t whisk down, 8 to 12 minutes. Off heat, add mustard. Add pepper, to taste.
- Add all the Gruyère, and all but a handful of the Parmesan, and whisk until it melts. Taste; add salt (perhaps 1¼ tsp) as neccesary. Carefully but thoroughly fold in the pasta mixture a bit at a time. (Yes, it will fit!) Process the toast to crumbs – coarsely if possible, otherwise finely. Top the mac with the crumbs and remaining cheese. Place the pan on the same, unwashed tray that you used for the toasts, and bake until it comes to a lively bubble at the edge, 30-45 minutes. If by that time it’s not as browned as you’d prefer, switch to the broiler for a minute or so. Transfer the dish to a wire rack for 5 minutes; serve.
Notes
- Substitutions: another shape for the cellentani pasta
- The skillet needs to look like it’s at no more than 75% of its capacity when it’s holding 8 cups of water. It also needs to be oven-safe at 350℉ and able to withstand the broiler. I suggest cast-iron.
This is a really good mac & cheese, a cut above what I think of as typical, American home cooking. But at the same, it’s casual and has a warm, comfort-food vibe. The ingredients might remind you of a French onion soup, but it doesn’t quite taste like one. If you wanted to move it more into the French onion soup realm, I think you’d have to add a third onion.
Social Learning
This is not a quick cook. But it’s also not hard. It just takes some time. It will produce a nice-sized mess in your kitchen. But it’s worth it!
If you wants coarse crumbs, you might have better luck if you put the toasts in a plastic freezer bag and smashed them manually. The processor is more likely to give you fine crumbs whether you like it or not.
I don’t know if this is industry standard for recipe writing, but if I were using fresh herbs, I’d specify it. If I don’t specify it, then I’m using dried.
Bread crumbs made this way and combined with Parmesan are incredibly crunchy. Crunchier than panko. Take that, panko.
Gruyère Mac & Cheese with Caramelized Onions
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Molto ghotto ed invitante questo piatto, bravissimo!!!
Thank you!
I like the cheese you used and of course adding caramelized onions – an American icon with a twist 🙂
Thanks, Judi!
Oh, wow, Jeff. That really is classic comfort food.
Thank you, Gary!
Gruyère, besides Comet, is a huge favourite. Have never had mac and cheese though…just not a fan of any pasta or noodle..eat them once in a decade, maybe even longer. My husband is a huge fan of pasta bolognese though.
Oh, I did not realize that!
Una delicia de receta y muy diferente a las que preparo en casa ,me he anotado la forma de caramelizar la cebolla muy interesante. Un abrazo
Yes, it’s different – and quite delicious!
Gruyère is one of my favorite cheeses, and I love how much Dijon mustard you use! This flavor must be incredible. We don’t eat mac & cheese often, because we would eat it all. However, we might need to make this sooner than later.
Oh, I know what you mean! I could probably eat this whole thing in one sitting!
Yum.
Thanks
Looks so creamy and gourmet! And crunchier than panko crumbs? Sold!
Thanks, Theresa!
Take that Panko! 🙂 Love it. Well, you had me at caramelized onions and mac and cheese, WOW! What a show stopper. The Swiss eat mac and cheese with apple sauce, yes, it does sound strange but it’s absolutely delicious. I can see where the caramelized onions would also lend sweetness. Definitely going to give this a go. Thanks Jeff.
Yes, take that, Panko! I have nothing against Panko, except that there seemed to be this very long season where no breadcrumbs could exist except for Panko! Anyway, applesauce! That actually sounds delicious!
Comme c’est gourmand
J’aime beaucoup
Merci
Thank you, Delphine!
¡¡Hola Jeff!! Riquísimos los macarrones que nos traes. He comida muchas veces macarrones con queso gruyère, pero nunca con cebollas caramelizadas, creo que son ellas precisamente, las que le aportan un toque muy diferente al plato. Una idea genial. Besitos.
Thank you!
Gruyere makes everything better, as do caramelized onions – this looks killer!
Thanks! I really like it.
I’m a huge fan of any pasta in any form, including the baked one. This version of mac and cheese looks incredible, and I love the addition of caramelized onions.
Thanks, Ben!
Jeff the breadcrumbs sound so delicious, and so do the caramelised onions. If I had family over I would definitely make this.
Oh, I’d bet they love it!
Se ve exquisito!! ♥
Thank you!
Jeff, this is absolutely luxurious! Gruyère and caramelised onions are a heavenly combo, and I love how you’ve brought that French onion soup vibe into a rich, bubbly mac and cheese. Can’t wait to give it a go, definitely looks like the kind of dish that makes the mess 100% worth it!
Thanks, Raymund!
Gruyère Mac & Cheese with Caramelized Onions is a rich, comforting twist on a classic. With Gruyère, Parmesan, and caramelized onions, it’s indulgent and satisfying. Though time-intensive, it’s worth the effort for its creamy, crunchy perfection. Perfect for leftovers too! 🧀
Thanks!