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French Onion Mac and Cheese

French Onion Mac and Cheese

This recipe came to me in a dream. I was thinking about how much I love French onion soup and how much I love mac and cheese, and my sleeping self said to myself: they should be combined! They both have cheese, starch, and incredible, complimentary flavors; they are two perfect foods that should come together to create an even more perfect food!

The recipe begins the exact same way as French onion soup does, with a big pile of onions that reduces down into golden, caramelized goodness. Cooking the onions the right way takes time but it’s worth the wait! After that, you make a pretty standard mac and cheese sauce, or mornay, using provolone and gruyere, and then I add Dijon mustard and fresh thyme for even more French Onion Soup Flair (F.O.S.F.). Then the entire thing gets topped with cheesy bread crumbs, which are basically a miniature version of the cheesy croutes you’d typically find on top of French onion soup. If you, like me, have ever found yourself craving French onion soup and mac and cheese at the same time on a cold winter day, you will LOVE French Onion Soup Mac & Cheese!

1. Caramelize Ahead of Time!

Caramelized onions take a long time, but they keep very well in the fridge. If you’d like to make them hours or days ahead of time, it’s a great time saver!

2. Secret Ingredient: Mustard

I always add mustard in some form to my mac and cheese because it balances and elevates the creamy, fatty cheese sauce; it’s that ingredient that’ll make your guests say, “What’s IN this?!” I go with mustard powder when I make stovetop mac, but for this fancy version, only Dijon will do!

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3. Cheeses Are Flexible

I chose French cheeses to keep the French Onion Soup theme strong, but you can use any good melting cheeses you like or have in your fridge. Cheddar or American are classic go-tos, but any medium-soft to soft cheese will taste great!

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