FRENCH ONION MAC & CHEESE
FRENCH ONION MAC & CHEESE
Boxed mac and cheese can't compare to homemade, and that’s especially true of this French Onion Mac & Cheese. It's a combination of two comfort food favorites—French onion soup and mac and cheese. The pasta gets a decadent lift from Caramelized Onion & Burgundy Wine Cooking Concentrate and Gruyére cheese, before being sprinkled with a buttery golden brown panko topping. But just because this recipe tastes so good doesn't mean it's complicated. In fact, the pasta cooks in the same skillet you use to make the cheese sauce, infusing every noodle with flavor. The entire recipe is ready in 30 minutes, but if you're in a rush, you can also make French Onion Mac & Cheese in an Instant Pot (see notes). Either way, it will still be the best comfort food you've ever made!
2 tablespoons Caramelized Onion & Burgundy Wine Cooking Concentrate
3 tablespoons butter (amount divided in recipe steps below)
1 extra-large, sweet onion, cut in half and thinly sliced (about 2 cups)
8 ounces uncooked cavatappi pasta (about 3 cups)
3 cups water
8 ounces shredded Gruyère cheese (about 2 cups) (amount divided in recipe steps below)
2 tablespoons cream cheese, softened
1/4 cup plain panko
Heat 2 tablespoons butter in a 12-inch skillet over medium-high heat. Add the onion and cook for 7 minutes, or until lightly browned.
Stir in the water and concentrate. Cover and heat to a boil. Stir in the cavatappi. Reduce the heat to medium. Cook for 10 minutes or until the cavatappi is tender, and most of the liquid is absorbed.
Stir in 1 1/2 cups Gruyère cheese and the cream cheese. Cover and let stand for 3 minutes. Season with black pepper (no need to add salt).
Melt the remaining 1 tablespoon butter in a small skillet over medium heat. Add the panko, and cook and stir until golden brown.
After letting the cavatappi mixture stand, stir well and sprinkle with the remaining Gruyère cheese. Sprinkle with the panko before serving.
To make in an Instant Pot®: Omit the onion and reduce the butter to 1 tablespoon. Place the uncooked cavatappi into a 6-quart Instant Pot. Pour in the concentrate and 2 cups water. Lock the lid and close the pressure release valve. Pressure cook on High, setting the timer for 6 minutes (while it's cooking, toast the panko in the melted butter in a skillet on the stovetop). When done, press Cancel and release the pressure with the quick release method. Stir well. Add 1 1/2 cups Gruyère cheese and the cream cheese, and stir until melted. Sprinkle with the remaining 1/2 cup Gruyère cheese. Cover and let stand for 2 minutes. Sprinkle with panko.
- Serving Size
- 6 Servings
- per serving
- 20.1 grams
- Saturated Fat
- 11.8 grams
- Trans Fat
- .2 grams
- 62 milligrams
- 845 milligrams
- 20.2 grams
- 1.3 grams
- 3.23 grams
- 14.5 grams
- Vitamin D(D2+D3)
- .4 micrograms
- 406 milligrams
- .42 milligrams
- 122 milligrams