Even though this may be a side, I often eat it as my main because it’s so good!

Combining the rich, savory flavors of French onion soup with the creamy, comforting goodness of mac & cheese creates a dish that’s both familiar and delightfully unique. Baked French Onion Mac & Cheese in little bowls offers an elegant twist on classic comfort food, making it a perfect dish for entertaining or cozy family dinners. This recipe brings together the sweetness of caramelized onions, the sharpness of Gruyère cheese, and the nuttiness of Parmesan, all enveloped in creamy pasta and baked to perfection. It’s a sophisticated yet straightforward dish that showcases the beauty of blending culinary traditions.

This decadent dish pairs wonderfully with a simple green salad dressed with a light vinaigrette, which helps balance the richness of the mac & cheese. Additionally, a side of crusty French bread is excellent for soaking up any leftover cheese sauce and caramelized onions. For a touch of freshness, consider serving a glass of crisp white wine or sparkling water with lemon.

2 large yellow onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
2 cups elbow macaroni
2 cups shredded Gruyère cheese
1 cup shredded Parmesan cheese
2 cups whole milk
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1/4 teaspoon nutmeg
1/2 cup breadcrumbs
1 tablespoon chopped fresh thyme

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, heat the butter and olive oil over medium heat. Add the sliced onions, sugar, and salt, and cook, stirring occasionally, until the onions are golden brown and caramelized, about 25-30 minutes. Add black pepper and thyme halfway through cooking.

3. While the onions are caramelizing, cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

4. In a medium saucepan, heat the milk over medium heat until warm, but not boiling.

5. In a separate large saucepan, melt the butter over medium heat. Stir in the flour to create a roux and cook for 1-2 minutes, stirring constantly.

6. Gradually whisk in the warm milk until smooth. Continue to cook, stirring often, until the sauce thickens, about 5 minutes.

7. Reduce heat to low and stir in the Dijon mustard, nutmeg, and half of the Gruyère and Parmesan cheeses. Continue to cook until the cheeses are fully melted and the sauce is smooth.

8. Add the cooked macaroni and caramelized onions to the cheese sauce. Stir until well combined.

9. Divide the mac & cheese mixture evenly among four oven-safe bowls or ramekins. Top with the remaining Gruyère and Parmesan cheeses, followed by the breadcrumbs.

10. Place the bowls on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the tops are golden and bubbly.

11. Remove from the oven and let cool for a few minutes before serving.

For a slightly different flavor profile, try using Swiss cheese instead of Gruyère or adding a touch of blue cheese for added depth. You could also incorporate some cooked and crumbled bacon or pancetta for a meaty twist. To make the dish more wholesome, consider adding some cooked spinach or kale to the cheese sauce before baking. Lastly, if you prefer a spicier version, a pinch of red pepper flakes can be added to the caramelized onions.