I’ve always been the indecisive sort. At least I think I have. Maybe. Yeah, I have been. I’ll let you know. That inability to make up my mind has extended to food too. I will buy something at the store because it sounds oh so good and then either forget that I got it in the first place or get it home and suddenly it doesn’t look as yummy as something else. It makes me an interesting cook I guess because my family gets different treats as my moodÂ changes but it sure makes eating a difficult proposition.
But with this dish I don’t have to make a choice between two of my favorites. I love French Onion Soup. Well, I love cheese and onions and beef and it’s kinda silly to melt some cheese, throw some onions on top of it and add a steak instead of making yummy French Onion Soup. Actually, now that I write that, it sounds pretty darn good. I think. But getting back to the point here…
I also love Mac & Cheese. I mean, what’s not to love? Cheese, pasta, butter and did I mention cheese? So when I found this recipe that combines the two foods, I knew I had to try it. I am so NOT disappointed here. In theory I had planned to make it for Easter dinner and reheat it at my daughters house when we got there, but…ummm… I had to try it right? Quality control is a large part of cooking. Right? Right? There’s still some left. A little bit. Maybe if they take small bites….
But here it is. French Onion Soup Macaroni and Cheese. This stuff is cheese crack, I swear. It’s also a bit more in depth than other recipes I have posted but I promise you, you won’t regret taking the time to make this. It will go with any meal or just BE a meal. Just make sure you do a bit of quality control before you let anyone else try it. You have to be responsible you know.
This is adapted from Food Network
but I did make some changes to it.
French Onion Soup Macaroni And Cheese
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- Salt and freshly ground black pepper
- 12 ounces Swiss Cheese or Gruyere, grated or cubed
- 8 ounces mozzarella, grated or cubed
French Onion Soup
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 large white onions, thinly sliced
- 2 Shallots, peeled and chopped
- 2 tablespoons honey
- Salt and freshly ground black pepper
- 1 cup dry red wine (I used a Pinot Noir)
- 2 cups beef stock
- 1 teaspoon Dried Thyme
- 1 pound pasta, cooked (I used plain old Elbow macaroni so as to not detract from the sauce which is the star of this dish)
- Preheat oven to 350 degrees F.
- Topping: Combine bread crumbs and Parmesan cheese in a small bowl and set aside
- Bechamel Sauce: Melt 4 tablespoons of the butter over low heat in a medium saucepan. Add the flour and stir to combine. Stir constantly, for about 3 minutes. Increase heat to medium and whisk in the milk or half-and-half, adding a little at a time and cook until thickened, about 4 to 5 minutes. Lower heat, season with the salt and pepper and add Swiss or Gruyere and Mozzarella cheeses. Stir until cheese is melted and sauce is smooth. Set aside.
- French Onion “Soup:” Heat 2 tablespoons of the butter and olive oil over medium-high heat in a large saucepan. Add onions, cover, and cook 10 to 15 minutes, stirring frequently. Remove cover, add shallots and honey, and continue to cook uncovered, stirring frequently, until onions are caramelized, about 10 to 15 minutes. Season with salt and a generous amount of pepper. Remove pot from heat and add wine. Return to heat and stir to remove browned bits from bottom of pan. Reduce sherry by half, then add beef stock and thyme and cook until almost all liquid is evaporated. Remove from heat.
- Grease a 3-quart baking dish with nonstick cooking spray. Combine cooked pasta with onion “soup” mixture and bechamel sauce, and stir well to combine. Transfer pasta to baking dish and sprinkle with bread crumb/Parmesan topping
- Bake until top is golden brown and cheese is bubbly, about 35 to 40 minutes. Remove from oven and let cool slightly before serving or do what I did and burn the crap out of your tongue because you have no patience. Eat half of this. Tell everyone else it’s horrible and they shouldn’t eat it. Hide the rest in the fridge in a container labeled “liver”.
- I can also see making this in individual ramekins and coating the top with even more cheese. Or erhmmm, maybe the extra cheese is just a me thing.