Description
A delightful twist on two comforting classics: French Onion Chicken Macaroni and Cheese.
Ingredients
Scale
- For the Caramelized Onions:
- 2 medium yellow onions, diced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- For the Mac and Cheese Base:
- 16 oz elbow macaroni, cooked al dente and drained
- ½ cup (113 g) unsalted butter
- ½ cup (62.5 g) all-purpose flour
- 2 cups (490 g) warm whole milk
- 1 cup (240 g) beef stock
- 2 teaspoons kosher salt
- ½ teaspoon ground mustard powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional)
- 1 cup (113 g) shredded Gruyère cheese
- ½ cup (56.5 g) shredded mozzarella
- 2 cups (280 g) shredded rotisserie chicken
- For the Topping:
- Salt and pepper, to taste
- ¼ cup (28 g) shredded Gruyère cheese
- Fresh thyme, for garnish
Instructions
- Start by preheating your oven to 350°F (175°C), allowing it to reach the perfect temperature for baking. While the oven heats up, grease a 9×13-inch baking dish with a little butter or non-stick spray to prevent your creamy mac and cheese from sticking.
- In a large skillet, combine 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium-high heat. Once melted, add the diced onions along with the sea salt and black pepper. Reduce the heat to low, cover the skillet, and allow the onions to cook for about 25–30 minutes. Stir occasionally, so they cook evenly and don’t stick. When the onions are soft, remove the lid, increase heat back to medium, and let them cook until they develop a gorgeous golden brown color. This caramelization is crucial, as it brings out their natural sweetness and depth of flavor. Once done, set the onions aside while you make the cheese sauce.
- In a separate saucepan over medium heat, melt the remaining unsalted butter. Once it’s completely melted, whisk in the all-purpose flour, cooking for 1–2 minutes until it turns fragrant and slightly golden. Gradually whisk in the warm milk and beef stock, ensuring there are no lumps. Stir continuously for about 3–5 minutes until the mixture thickens into a velvety sauce. This is the foundation of your creamy mac and cheese.
- Once your sauce is thickened, season it by whisking in the kosher salt, ground mustard powder, garlic powder, and cayenne pepper for a kick (if you so desire). Lower the heat and carefully fold in the shredded Gruyère and mozzarella cheese until they melt beautifully, creating a luxuriously smooth cheese sauce. Incorporate the caramelized onions, folding gently until they’re evenly distributed throughout the cheese mixture.
- In a large mixing bowl, combine your cooked al dente macaroni, the creamy cheese sauce, and the shredded rotisserie chicken. Use a spatula to mix everything until the pasta is well coated in sauce and the chicken is evenly distributed. This is where the magic happens as the flavors meld together. Once mixed, transfer the cheesy mixture into your prepared baking dish, spreading it out evenly.
- For the final baking step, top your mixture with the remaining shredded Gruyère cheese. Place the baking dish in your preheated oven and bake uncovered for 12–15 minutes. You’ll know it’s ready when the cheese is bubbly and golden brown on top, inviting you to dig in.
- Once baked, allow your French Onion Chicken Macaroni and Cheese to rest for approximately 5 minutes before serving. This resting period lets the layers set slightly. Finish with a sprinkle of fresh thyme for a pop of color and flavor, and season with additional salt and pepper if desired. Now, it’s time to serve this cozy comfort food!
Notes
Patience is key when caramelizing onions; the key is low and slow for maximum sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 650 kcal
- Sodium: 820 mg
- Protein: 36 g