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Gallery French Onion Mac-and-Cheese Credit: Nico Schinco Recipe Summary prep: 40 mins total: 55 mins Servings: 6
Ingredients Ingredient Checklist 6 tablespoons unsalted butter, divided 3 onions (1 1/2 pounds total), thinly sliced (about 4 cups) 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried, plus more leaves for serving Kosher salt and freshly ground pepper 1/4 cup dry white wine, such as Sauvignon Blanc 1 tablespoon Dijon mustard 1 teaspoon crumbled beef bouillon (from 1 cube; optional) 12 ounces medium shell pasta 1/3 cup unbleached all-purpose flour 3 cups whole milk 1/3 pound Gruyère, grated 1/3 pound fontina, grated 1/3 pound Emmentaler, grated 3 cups torn rustic bread, or 12 slices (each 1/2 inch thick) baguette (about 4 ounces total)
Cook’s Notes You can bake this recipe in individual dishes, a single 2 1/2-quart baking dish, or in the skillet you cook the onions in (if it’s ovenproof).You can make this dish ahead up to the baking part; just refrigerate (covered), and then bake until bubbly.
Gallery French Onion Mac-and-Cheese Credit: Nico Schinco
Recipe Summary prep: 40 mins total: 55 mins Servings: 6
Gallery
French Onion Mac-and-Cheese Credit: Nico Schinco
French Onion Mac-and-Cheese
Credit: Nico Schinco
French Onion Mac-and-Cheese
Recipe Summary prep: 40 mins total: 55 mins Servings: 6
Recipe Summary
prep: 40 mins total: 55 mins
Servings: 6
prep: 40 mins
total: 55 mins
prep:
40 mins
total:
55 mins
Servings: 6
6
Ingredients
Ingredients
- 6 tablespoons unsalted butter, divided 3 onions (1 1/2 pounds total), thinly sliced (about 4 cups) 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried, plus more leaves for serving Kosher salt and freshly ground pepper 1/4 cup dry white wine, such as Sauvignon Blanc 1 tablespoon Dijon mustard 1 teaspoon crumbled beef bouillon (from 1 cube; optional) 12 ounces medium shell pasta 1/3 cup unbleached all-purpose flour 3 cups whole milk 1/3 pound Gruyère, grated 1/3 pound fontina, grated 1/3 pound Emmentaler, grated 3 cups torn rustic bread, or 12 slices (each 1/2 inch thick) baguette (about 4 ounces total)
Directions
Preheat oven to 450°F. Melt 2 tablespoons butter in a large skillet over medium heat. Add onions and thyme, season with salt and pepper, cover, and cook 5 minutes. Uncover and continue to cook, stirring frequently, until onions are golden brown, 15 to 20 minutes (if skillet darkens or onions begin to stick, add a splash of water).
Add wine to skillet, scraping up browned bits from bottom with a wooden spoon. Stir in mustard and bouillon; remove from heat.
Meanwhile, cook pasta in a large pot of salted boiling water until still a bit crunchy, 5 minutes less than package directions. Reserve 1/2 cup pasta water, then drain.
Melt remaining 4 tablespoons butter in same pot over medium-high heat. Add flour and cook, whisking constantly, 1 minute. Gradually whisk in milk and reserved pasta water. Bring to a boil, whisking occasionally, then cook 1 minute.
Remove from heat, mix cheeses together (you should have about 5 cups) and stir in all but 1 cup until melted. Stir in cooked pasta; season with salt. Divide pasta mixture evenly among six 6-ounce ramekins and place on a rimmed baking sheet.
Top evenly with onion mixture, then bread. Bake 7 minutes. Sprinkle with remaining 1 cup cheese and continue baking until bubbly, 6 to 8 minutes more. Garnish with thyme leaves; serve.
Cook’s Notes You can bake this recipe in individual dishes, a single 2 1/2-quart baking dish, or in the skillet you cook the onions in (if it’s ovenproof).You can make this dish ahead up to the baking part; just refrigerate (covered), and then bake until bubbly.
Cook’s Notes
You can bake this recipe in individual dishes, a single 2 1/2-quart baking dish, or in the skillet you cook the onions in (if it’s ovenproof).
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Most Helpful Most Positive Least Positive Newest
