French Onion Mac and Cheese

Why haven’t we been putting caramelized onions in our mac and cheese all along? This is a delicious mac and cheese recipe on its own, but adding the Frenched onions is a fun way to create a sweet-savory balance — the sweet onions work so well with the sharpness of the cheese sauce. Even more enjoyable is the sourdough topping. The little “croutons” are crispy- crunchy on top and softer underneath, adding a nice texture to the creamy mac. 

To make the Frenched onions, sauté the onions in oil until brown and caramelized. Add in a pat of butter, a splash of sherry, and beef bouillon paste. Sprinkle them over the pasta along with buttery bread cubes for a golden-brown topping.

Notes from the Food & Wine Test Kitchen

Any short pasta, such as penne, gemelli, or campanelle, will work in place of cavatappi.

Suggested pairing

Serve this savory mac with a medium-bodied Pinot Noir with berry notes, such as Sokol Blosser Kalita Vineyard Pinot Noir.

Make ahead

The mac and cheese can be prepared through step 4 up to one day in advance and stored, covered, in the refrigerator. Uncover and let stand at room temperature while the oven preheats. Proceed with step 5 as directed, increasing bake time to about 30 minutes.

Store leftovers in an airtight container in the fridge for up to two days. You may need to add a splash of milk when reheating.