French Onion Mac & Cheese Recipe

French Onion Mac and Cheese
Full Recipe Below

Macros (per serving, based on 4 servings):
Protein ~39g | Carbs ~72g | Fat ~50g | ~900 kcal

Ingredients (makes 4 servings):
Pasta:
300g macaroni, cavatappi, shells, or mafalda corta
Salt for boiling water

Caramelised Onions:
3–4 large onions, thinly sliced
2 tbsp butter
1 tbsp neutral oil
½–1 tsp salt
½ tsp thyme (optional)
Pinch of sugar (if needed)

Cheese Sauce:
45g butter
45g plain flour
700–750ml semi-skimmed or whole milk
120g Gruyère, grated
120g Emmental, grated
60g Ossau-Iraty, grated
100g Boursin Garlic & Herb
1–2 tsp Dijon mustard
Pinch of nutmeg
Black pepper

Topping:
40g Gruyère
40g Emmental
20–30g Ossau-Iraty
Reserved caramelised onions
Fresh chives, finely sliced

How to Make It:
Caramelise the onions: Add butter and oil to a pan. Add sliced onions, salt, and thyme. Cook on medium-low until deeply golden and jammy, adding a pinch of sugar only if needed. Transfer all onions to a bowl, reserve ¼ for topping, and keep ¾ for the sauce.
Make the cheese sauce: In the same pan, melt butter. Add flour and whisk for 1 minute. Slowly whisk in milk until smooth and slightly thickened. Add Dijon and nutmeg. Remove from heat, then stir in Gruyère, Emmental, Ossau-Iraty, and Boursin. Fold in ¾ of the caramelised onions and season with black pepper. Add extra milk if it tightens.
Cook the pasta: Boil pasta in salted water until al dente. Drain and add directly into the cheese sauce. Stir well and loosen with a splash of milk if needed.
Assemble and bake: Pour into a baking dish. Top with Gruyère, Emmental, and Ossau-Iraty. Bake at 180°C for 15–20 minutes until bubbling, then grill for 2–4 minutes to brown.
Finish: Spoon over the reserved caramelised onions, scatter fresh chives, and add cracked black pepper.

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