French Onion Mac and Cheese

What Makes This Recipe the Best?

When I say this recipe has it all, I truly mean it has it all. From caramelized onions to a beautiful blend of cheeses, and finished with toasted breadcrumbs. This Mac and Cheese is built in layers that come together seamlessly. But why is this recipe better than any other Mac and Cheese recipes out there?

You may have guessed from the name that this recipe is a combination of two classics: French Onion Soup and Mac & Cheese. French onion soup is famous for its caramelized onions and broiled gruyere cheese over a piece of bread. The elements that make up the soup are rich and bold, while still being cozy and homey. All those classic fan favorite flavors were utilized in this recipe to yield a sensational Mac and Cheese.

The first layer of this recipe consists of perfectly caramelized onions. Then, a classic roux is built as the foundation of our cheese sauce. The key to the creaminess is a balanced blend of cheese, and for this recipe we will be using three different types. Each cheese comes with its own flavor profile that will help create an end result that is perfect. Finally, the recipe is finished with homemade breadcrumbs that add texture to the final product.

Making Perfectly Caramelized Onions

Caramelized onions are one of those components that naturally elevate any dish they’re in. While they can seem intimidating to make, it’s easier and more straight forward than it may seem. The key to making perfectly caramelized onions is patience and time. First though, what onions do you use? Each onion has its own taste and uses. When making caramelized onions, it’s best to use yellow onions because they have a hint of sweetness to them that pairs beautifully with butter.

Start by slicing three medium-sized yellow onions. I like to slice them in a julienne-cut because it ensures the slices will be more or less the same size; which, means they will cook more evenly. Once cut, add a stick (eight tablespoons) of unsalted butter to a large pot or Dutch oven. Melt the butter over medium heat, moving the butter until it’s completely melted. Then, add the onions to the pot. It may seem like too much onions, but much like spinach, the onions will diminish in size as they cook.

In total, you’ll stir continuously for roughly 25 minutes. Trust me, the time spent doing this is worth the reward. As the onions begin to cook down and look translucent, season with half a teaspoon of pepper and a dash of salt. About halfway through, reduce the heat to medium-low to prevent the onions from burning and add two tablespoons of vegetable broth. The broth will help deglaze the pan, as well as add additional flavor. Then, hit the onions with a place of Worcestershire sauce. While some people like to use balsamic or a bit of sugar, I love the complexity of flavor and color that Worcestershire gives the onions. After the allotted time, the onions should have a rich, golden brown color.

For more tips on caramelized onions, visit my blog post here!

From Roux to Cheese Sauce

Another element of cooking that people overcomplicate is the roux. A roux is a mixture of flour and fat – usually butter- that is used to thicken sauces. It gets a bad rep because it’s easy to “break” the roux. This happens when the flour and fat separate. This can happen when you add cold liquid to a hot roux or have too much flour. But we are going to avoid this with my simple steps to turn a roux into our signature cheese sauce!

1. Add three tablespoons of unsalted butter to a pot. Melt the butter over medium-high heat.
2. Once the butter has melted, slowly whisk in two tablespoons of gluten-free all-purpose flour. You can add a tablespoon at a time, just be sure to whisk continuously until the sauce thickens.
3. Pour in two cups of lukewarm milk into the roux. I like to add half a cup at a time. This gives the sauce time to thicken. Once the last half cup is added, stir until all the milk is incorporated and the sauce has thickened. Then, reduce the heat to medium.
4. Now, it’s time for the seasonings. We’ll be using a blend of smoked paprika, thyme, garlic powder, and pepper. Whisk the seasonings in until well incorporated.
5. Finally, it’s time for the cheese! The blend consists of smoked gruyere, parmesan and mozzarella cheese. Make sure all the cheese is freshly grated for best results. Add half the cheese at a time to sauce, folding in the cheese before adding more.

There you have it! I promise it’s as easy as it sounds, just remember to add the ingredients slowly and continuously whisk to incorporate each new ingredient.

Choosing a Gluten-Free Pasta

If you follow my blog (thank you!), you know that I usually use Banza or the Barilla Chickpea pasta. While I love both brands, after recipe testing I found a new brand that had the perfect shape and texture for this recipe. Because this is a dish with a heavier cheese sauce, it was important to have a gluten-free pasta that could hold its own with the sauce. Furthermore, a pasta that would last over time. This recipe yields multiple servings and makes for great leftovers! Many gluten-free pasta brands are great fresh but don’t hold up as leftovers and fall apart when reheated.

Enter, DeLallo. This authentic Italian pasta is certified gluten-free and boasts superior taste and texture. And let me tell you, their pasta lives up to the hype! I’ve used their gluten-free orzo before but hadn’t tried their other pasta varieties. For this recipe, I tried a number of shapes but found the Gluten-Free Fusilli was the best option. Its spiral shape took me back to childhood; furthermore, the spring-like curves caught the sauce perfectly. Finally, the texture remained the same from day one to day four!

Adding the Pasta & Secret Ingredient

One of the best aspects of the DeLallo gluten-free pasta is that it cooks to perfect al dente. For the best results, follow the instructions on the bag. Once the pasta is cooked, drain the water and add the pasta to the cheese sauce. Use a spatula to carefully fold the sauce into the pasta. A final note on this pasta: you don’t have to worry about it breaking during this process!

Once the pasta and cheese sauce are combined, don’t forget to add the caramelized onions. Make sure they are room temperature or lukewarm before adding to the pasta. It helps if you add roughly a fourth of the onions at a time. This will help you evenly disperse the caramelized onions across the pasta.

There is one final ingredient needed before the breadcrumbs… dijon mustard! Mustard powder is typically added to Mac & Cheese recipes to cut through the fat and give the recipe a hint of acidity. While you can added mustard powder or yellow mustard, I always opt for dijon mustard. It has a tangy, strong flavor with a hint of spice that balances out the cheese and brings the seasonings forward.

Easy Recipe for Homemade Breadcrumbs

Once the pasta and cheese sauce are combined, you can transfer the pasta to oven safe ramekins, a large baking dish or even a cast iron skillet. Just make sure the Mac and Cheese is spread evenly in whatever vessel you choose to use. Then, the final step to this recipe is making homemade breadcrumbs. While you can use store-bought breadcrumbs, I find that gluten-free breadcrumbs never quite have the right texture. This easy recipe will ensure the perfect consistency and come together in minutes!

My favorite gluten-free bread is from Schar, especially their deli style bread. But you can use whatever gluten-free bread you like. Take three pieces of bread and add to a food processor. Then, add a three teaspoons of dried thyme and two teaspoons of garlic powder. Pulse until you have fine crumbs. Then, take the breadcrumbs and spread over the top of the Mac and Cheese.

Finally, place the French Onion Mac and Cheese with breadcrumbs in the oven on the middle rack. Bake for 15 minutes on 350 degrees. Finally, to give the breadcrumbs a nice crisp, broil for three minutes on high. Be sure to watch the oven closely as the breadcrumbs can quickly burn. Once perfectly golden, remove from the oven and allow to cool to room temperature. Last but not least, garnish the the dish with freshly chopped parsley!