French onion macaroni and cheese

Prep 10 min
Total 30 min
Serves 4



1 tbsp
medium onions, thinly sliced, about 3 1/2 cups
2 tbsp
fresh thyme leaves, divided
2 1/2 cups
low-sodium beef broth
3/4 cup
1/4 cup
dry sherry
2 cups
elbow macaroni pasta
2 cups
grated gruyere cheese, divided
3/4 cup
2 tsp
Dijon mustard


  • POSITION oven rack in top third of oven. Preheat broiler.
  • MELT butter in a medium (10-in.) oven-safe frying pan over medium-high. Add onion and 1 tbsp thyme. Stir occasionally, until onions are golden brown, 8 to 10 min. Pour in broth, water and sherry. Stir in pasta. Boil, stirring occasionally, until pasta is tender, 10 to 12 min. Remove from heat. Stir in 1 cup gruyère, mascarpone and Dijon until combined. Stir remaining 1 cup gruyère with panko and sprinkle over pasta.
  • BROIL in top third of oven until cheese melts, 1 to 2 min. Sprinkle remaining 1 tbsp thyme over pasta.


Calories 728, Protein 33 g, Carbohydrates 63 g, Fat 38 g, Fibre 4 g, Sodium 658 mg. Excellent source of Vitamin B12

Chatelaine Quickies: French onion macaroni and cheese

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