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Dinner
French Onion Mac and Cheese
By: Brandon Gouveia & Tasty
We’re upgrading game day with this fun twist on a classic – French onion mac n’ cheese. Slow‑caramelized onions and thyme folded into ultra‑creamy mac with Tillamook Whole Milk Mozzarella and Sharp Cheddar, broiled in mini ramekins until bubbling and browned for spoon‑worthy pulls and deep bistro flavor.
1HR 40MINserves 6
Ingredients
Caramelized Onions:
2 tbsp extra-virgin olive oil
2 pounds yellow onions, thinly sliced
1 tsp kosher salt
4 garlic cloves, minced
1 tsp fresh thyme leaves
½ cup beef broth
¼ tsp Worcestershire sauce
Mac and Cheese Mixture:
12 ounces cavatappi (or any other shape) pasta
2 tbsp all-purpose flour
½ tsp paprika
¼ tsp ground nutmeg
1 (12-ounce) can evaporated milk
1 cup half-and-half
1 tsp Dijon mustard
½ tsp kosher salt, plus more to taste
8 ounces Tillamook Sharp Cheddar Shreds
⅓ cup panko bread crumbs
Fresh thyme leaves, for garnish
Make the caramelized onions:
Melt the butter in a large skillet (do not use nonstick) over medium-low heat. Add the oil. Stir in the onions, and cook, stirring occasionally, for 5–7 minutes, until translucent.
Add the salt, and cook, stirring occasionally, for 35–45 minutes, until the onions are deeply caramelized.
Stir in the garlic and thyme, and let cook for 2 minutes.
Pour in the beef broth and Worcestershire sauce, stirring to deglaze and loosen all the browned bits from the bottom of the skillet, until the liquid is fully absorbed.
Remove from heat. Transfer the mixture to a skillet, and set aside.
Preheat the oven to 400ºF (200ºC).
Make the pasta mixture:
Bring a large pot of heavily salted water to a boil over high heat. Add the pasta, and cook, stirring occasionally, until 2 minutes shy of package instructions for al dente. Reserve 1 cup of the cooking water, then drain the pasta, and set aside.
Wipe the skillet clean. Add the butter to the skillet, and melt it over medium heat. Whisk in the flour, and cook, whisking occasionally, until the flour turns golden, 1–2 minutes. Stir in the paprika and nutmeg. Whisk in the evaporated milk, half-and-half, mustard, and salt. Bring to a gentle simmer over medium-high heat. Whisk in the majority of the cheeses (reserving about 1 cup cheese for topping), stirring until melted and smooth. Taste for seasoning, adding more salt if needed. Fold in the cooked pasta, ¼ cup reserved cooking water, and the caramelized onions.
Arrange 6 (4-inch-round) ramekins on a baking sheet. Spoon about half of the pasta mixture evenly into the ramekins. Spoon the caramelized onions evenly over the tops. Add the rest of the noodles evenly on top. Sprinkle the reserved cheeses evenly on top. Garnish each ramekin with fresh thyme, then sprinkle evenly with the panko.
Transfer the baking sheet with ramekins to the oven. Bake for about 15 minutes, or until the pasta is bubbly and golden brown. Remove from the oven, and let cool for 10 minutes. Serve.
Shop this recipe
Tillamook Whole Milk Mozzarella Thick Cut
Tillamook Sharp Cheddar Thick Cut
Meet the chef
Brandon Gouveia
Chef Brandon Gouveia has gained widespread recognition with partnerships spanning across platforms like Facebook Watch and Buzzfeed’s Cocoa Butter. His influence extends to top food brands, including Our Place and Jack-in-the-Box, earning him a place among the most respected figures in the culinary world. He thrives in creating innovative, non-traditional recipes by fusing ingredients and concepts from scratch, bringing fresh ideas to life in both professional kitchens and digital spaces.
