French Onion Mac and Cheese

Mac and cheese is classic comfort food, and this version has delicious flavour from caramelized onions and Dijon mustard. This is a one skillet affair, so everything is added to those glorious onions, and the elbow macaroni cooks directly in the broth. Creamy and cheesy, a golden dome of cheddar breadcrumbs is the finishing touch, and a short stint under the broiler ensures ample crispy bits.

Ingredients

2 Tbsp butter

2 large yellow onions, sliced, about 3 1/2 cups

pinch of salt

½ tsp dried thyme leaves

¼ tsp black pepper

3 ¼ cups low-sodium beef broth

¼ cup dry sherry or white wine

2 cups elbow macaroni, uncooked

2 cups shredded sharp cheddar cheese, divided

¾ cup cream cheese, softened

1 Tbsp Dijon mustard

salt and pepper, to taste

1 cup panko bread crumbs

1 Tbsp melted butter or olive oil

Instructions

Melt the butter in a 10-inch oven-safe skillet over medium heat. Add the onions along with a generous pinch of salt, and sauté, stirring occasionally, until the onions are deeply golden brown and caramelized, about 20-25 minutes. If the onions start to burn, turn the heat down to medium-low. When they are caramelized to your liking, stir in the dried thyme and black pepper.

Pour in the broth and sherry, scraping up the browned bits from the bottom of the skillet. Stir in the macaroni. Increase the heat to high and bring to a boil. Turn the heat to medium and simmer until the pasta is tender, about 8-10 minutes. Stir frequently so the macaroni doesn’t stick to the bottom of the skillet.

Preheat the broiler.

Remove the skillet from the heat and stir in 1 1/2 cups of the cheddar, cream cheese, and Dijon until combined. It’s okay if there are some pockets of cream cheese. Season to taste with salt and pepper. Combine the remaining cheddar, panko, and melted butter in a medium bowl and sprinkle over the pasta. Place under the broiler for 1-2 minutes or until the top is lightly browned.

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