French Onion Macaroni and Cheese

"Macaroni and cheese with caramelized onions, all the flavors of French onion soup."
 
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photo by Linajjac photo by Linajjac
photo by Linajjac
photo by Linajjac photo by Linajjac
photo by yogiclarebear photo by yogiclarebear
photo by LucyS-D photo by LucyS-D
Ready In:
40mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Heat a skillet over medium high heat and cook onions, thyme, and bay leaf in butter for 5 minutes; season with salt and pepper, lower heat and cook until onions are browned, about 10 to 15 minutes, transfer to a plate, discard bay leaf.
  • Meanwhile, bring a large pot of salted water to a boil, add pasta and cook until al dente; drain and return to pot.
  • Melt 2 tablespoons butter in the skillet over medium heat.
  • Whisk in flour for about a minute, then whisk in chicken stock and milk and bring to a boil.
  • Season with salt, pepper, nutmeg, lower heat and cook until thickened, about 5 minutes.
  • Stir in cheese to melt.
  • Combine onions and cheese sauce with pasta and toss.

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Reviews

  1. Perfect!! I love French onion soup anything!! Great recipe!
     
  2. This is an excellent recipe. All the measurements are just perfect. Instead of chicken stock, I used a French onion broth.
     
  3. okay so i was in a rush 2 cook my dad dinner...i had a bag of penne rigate and some mild beef links...i know it sounds crazy but i made this work and it was WOOOOW! i didnt have thyme but substituted with parsley, used canned milk and used only garlic pepper with a tiny pinch of kosher salt...the kicker was slicing the beef links i had into thin slices, seasoning them w/ garlic pepper and putting them in the oven at 300 for about 15 minutes. I added them to the recipe last and WHOA! we literally stuffed ourselves! Thanks for this very simple yet very tasty recipe!!! I will try it the original way next time!
     
  4. Sounds great however it fails to note the cheese in the ingredients
     
  5. I was ready to make this since it sounds so good, when I noticed there is no cheese listed in the ingredients! Please indicate what cheese and how much so I can try this recipe. Lorraine
     
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Tweaks

  1. This is an excellent recipe. All the measurements are just perfect. Instead of chicken stock, I used a French onion broth.
     
  2. okay so i was in a rush 2 cook my dad dinner...i had a bag of penne rigate and some mild beef links...i know it sounds crazy but i made this work and it was WOOOOW! i didnt have thyme but substituted with parsley, used canned milk and used only garlic pepper with a tiny pinch of kosher salt...the kicker was slicing the beef links i had into thin slices, seasoning them w/ garlic pepper and putting them in the oven at 300 for about 15 minutes. I added them to the recipe last and WHOA! we literally stuffed ourselves! Thanks for this very simple yet very tasty recipe!!! I will try it the original way next time!
     

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