Description
A delicious fusion of classic French onion soup and creamy mac and cheese, perfect for a comforting meal.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 tablespoons butter
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme
- 2 cups shredded Gruyère cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Cook the macaroni according to package instructions; drain and set aside.
- In a large pot, melt butter over medium heat and add the sliced onions. Cook until caramelized, about 15-20 minutes.
- Add minced garlic and cook for an additional minute.
- Pour in the beef broth, Worcestershire sauce, and thyme; bring to a simmer.
- Stir in the cooked macaroni and mix well.
- Add the Gruyère and mozzarella cheese, stirring until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with additional cheese if desired.
Notes
- For a vegetarian version, use vegetable broth instead of beef broth.
- Feel free to add toppings like crispy fried onions for extra texture.
- This dish can be made ahead and baked before serving for a crispy top.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg