French Onion Mac and Cheese Recipe
French Onion Mac and Cheese combines ditalini pasta, deeply caramelized onions, beef stock, Gruyère, sharp cheddar, heavy cream, and crispy bacon in one skillet. The pasta cooks directly in the beef stock for an easy, ultra-creamy mac and cheese loaded with savory French onion flavor.
Servings: 6 servings
Ingredients
- 5 strips bacon (bacon fat reserved)
- 1 large yellow onion, thinly sliced (or 1½ medium onions)
- ½ teaspoon fine salt
- 2 tablespoons salted butter
- 3 cloves garlic, minced
- 2 cups dry ditalini pasta
- 3 cups low-sodium beef stock beef broth can be used as a substitute
- ½ cup heavy cream
- ½ teaspoon freshly ground black pepper
- 6 ounces Gruyère cheese, freshly shredded
- 6 ounces sharp cheddar cheese, freshly shredded
Instructions
- Arrange the bacon in a large skillet, then set it over medium-low heat. Cook until browned and crispy. Transfer the bacon to layers of paper towels to drain, then chop into bite-size pieces. Carefully remove the excess grease from the skillet, leaving 2 tablespoons bacon fat behind.
- Add the thinly sliced onion and salt to the bacon fat. Cook over medium-low heat for about 15 minutes, stirring frequently, until very soft and deeply golden. Add small splashes of water as needed to loosen the browned bits from the skillet and prevent the onions from burning.
- Push the caramelized onions toward one side of the skillet. Add the butter to the open area and allow it to melt. Add the garlic and sauté for about 1 minute, until fragrant.
- Stir in the dry ditalini and beef stock. Increase the heat and bring the stock to a boil. Cover the skillet, reduce the heat to a gentle simmer, and cook for approximately 10 minutes, or until the pasta is tender.
- Remove the lid and stir well. Most of the beef stock should be absorbed, although a small amount of liquid remaining in the skillet is perfectly fine. Add the heavy cream and black pepper and stir to combine. Increase the heat to medium-low.
- Add the shredded Gruyère and sharp cheddar. Stir gently until both cheeses have completely melted and the sauce is smooth and creamy.
- Remove the skillet from the heat and scatter the crispy chopped bacon over the top. Allow the mac and cheese to rest for a few minutes as the sauce thickens, then serve warm.
Notes
Pasta: Ditalini works beautifully because its small shape cooks quickly and catches plenty of sauce. Small elbow macaroni can also be used, but larger pasta shapes may have varying cooking time and liquid needs.
Beef stock: Use low-sodium stock. Bacon and both cheeses bring significant salt to the dish, so this gives you better control over the final seasoning.
Caramelizing the onions: Add small splashes of water whenever needed to loosen browned bits from the skillet. Don't add too much at once—you want to encourage browning rather than steaming the onions.
Stock absorption: Different pans and stovetops evaporate liquid at different rates. If the pasta needs additional cooking but the skillet is becoming dry, add another small splash of beef stock.
Cheese: Freshly shred the Gruyère and cheddar for the smoothest sauce. Avoid aggressively boiling the sauce after adding the cheese.
Consistency: The mac and cheese should look very creamy when you remove it from the heat. It will thicken considerably as it rests.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Add a splash of milk or heavy cream when reheating to restore the creamy consistency.