French Onion Mac and Cheese Recipe (with Video)

Preparing the Onion Base
1. In a large pot or Dutch oven, heat on medium heat.
2. Add butter and olive oil and cook until the butter melts.
3. Once the butter melts, add the onions.
4. Add salt, pepper, sofrito, thyme, and rosemary.
5. Gently stir into the onions.
6. Reduce the heat to medium low and cover for about 20-25 minutes stirring occasionally.
7. Add in red wine and mix. Cook until the red wine reduces.
8. Add beef broth and cover. Cook until the broth slightly reduces.
9. Remove from the heat and place to the side.
Preparing the Pasta
1. Add water to a large pot and add salt. Turn the stove on to medium.
2. Once the water comes to a boil, add your cavatappi pasta.
Building the Roux
1. While the pasta is boiling, build your roux.
2. To a large saucepan, add your butter.
3. Once the butter melts, add your flour and whisk for about a minute until the flour is no longer visible in the pan.
4. Add your milk and continuously whisk.
5. Add salt, pepper, garlic powder, and onion powder to the roux and continue to mix.
6. Remove from the heat, then add 1/4 of white cheddar and 1/4 of gruyere to the pan. Stir until well combined.
Combining Pasta and Onion Base
1. Drain the pasta and add the pasta to the French onion base mixing until well combined.
2. Add the cheese roux and thoroughly mix into the noodles and onions.
3. Mix in another 1/4 cup of white cheddar and 1/4 cup of gruyere.
Layering and Baking
1. Preheat your oven to 425 degrees.
2. In a large casserole dish, begin to layer your macaroni and cheese.
3. Take about a tbsp of butter and rub inside the casserole dish.
4. Add half of the macaroni mixture and layer with half of the gruyere and half of the white cheddar.
5. Add the remaining macaroni mixture and the remaining cheese.
6. Top with your baguette slices and gently brush the baguettes with olive oil.
7. Bake for 12 minutes or until the baguettes crisp and the cheese fully melts.
8. Remove from the oven and brush the baguettes with more fresh oil.
9. Let cool for about 10 minutes.
Serving
1. Serve and enjoy!