If you're looking to elevate a classic comfort dish with a savory twist, this French Onion Mac and Cheese recipe inspired by She's Got The Cooks is just the thing. Made with our French Cuffs Seasoning, it brings an irresistible depth of flavor, marrying the creamy richness of mac and cheese with the bold, caramelized notes of French onion soup. This crowd-pleaser is perfect for cozy dinners or special gatherings, and while it impresses with layered flavors, it's straightforward enough to become a new go-to in your recipe collection.
Here's what you'll need:
Ingredients:
Pasta:
- 5-6 strips of bacon, cooked and chopped into bite-size pieces (set aside until later)
- 1/2 yellow onion, sliced thin
- 2 tablespoons butter
- 1 1/2 teaspoons French Cuffs Seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme, chopped (dried or fresh)
- 1/2 teaspoon rosemary, chopped (dried or fresh)
- 1 tablespoon flour
- 1/4 cup white wine
- 4 cups beef broth
- 12 ounces large curved macaroni
- Sergio’s Seasoning, to taste
Breadcrumbs:
- 1/2 baguette, cut into slices
- 1/2 tablespoon olive oil
- 1 teaspoon French Cuffs Seasoning
- 1 teaspoon Table 40 Seasoning
Cheese Sauce:
- 1 1/2 cups Gruyere cheese, shredded, plus 1/2 cup for topping
- 1/2 cup provolone cheese
- 2 cups white cheddar cheese, shredded
- 1/2 cup butter
- 1 tablespoon flour
- 1 cup milk
- 1/4 cup white wine
- Sergio’s Seasoning, to taste
Directions:
Breadcrumbs
1. Preheat your oven to 350°F.
2. Slice the baguette thinly, drizzle with 1/2 tablespoon of olive oil, and bake for 15 minutes until crisp.
3. Once toasted, either pulse the bread in a food processor or place in a bag and crush with a rolling pin until bread reaches a crumb consistency.
4. Combine the breadcrumbs with French Cuffs Seasoning and Table 40 Seasoning for an aromatic finish. Set aside while you prepare the onions.
Pasta
1. In a Dutch oven or deep pan, heat butter and a touch of oil over medium-low heat.
2. Add the sliced onions, thyme, rosemary, garlic, and a pinch of Sergio's Seasoning. Stir well.
3. Let the onions cook slowly for about 35-40 minutes, stirring occasionally, until deeply caramelized, bringing out their rich sweetness.
4. Sprinkle in the flour, stir, and pour in the white wine and beef broth. Scrape up any flavorful bits from the bottom of the pan to deepen the sauce.
5. Add the pasta directly to the pan, stirring to ensure it's coated, then cover with a lid. Let the pasta cook for around 10 minutes or until just tender.
6. While the pasta is cooking, move on to the cheese sauce.
Cheese Sauce
1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for about a minute, stirring constantly to ensure a smooth mixture.
3. Gradually pour in the milk and Sergio's Seasoning, stirring occasionally until the sauce thickens enough to coat the back of a spoon.
4. Once thickened, add the Gruyere, provolone, and white cheddar cheeses. Whisk immediately, followed by a splash of white wine, stirring until the sauce is smooth and creamy. Keep on low heat while checking the pasta.
Assembly and Baking
1. Once the pasta is al dente and most of the broth has absorbed, stir in the cheese sauce and add the bacon pieces for a burst of smoky flavor.
2. Transfer the pasta mixture to a large casserole dish or a 9x13" baking pan.
3. Sprinkle with the remaining shredded cheese and a generous layer of the seasoned breadcrumbs.
4. Bake at 350°F for 15-20 minutes, until the cheese is melted and bubbling and the breadcrumbs are a light golden brown.
5. Enjoy!
Image credit: Ronmar Lacamiento
