Description
A comforting twist on mac and cheese with the rich flavors of French onion soup.
Ingredients
- 8 oz elbow macaroni
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp flour
- 2 cups low-sodium vegetable broth
- 1 cup shredded Gruyère cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp thyme
- 1/4 tsp black pepper
Instructions
- Cook macaroni according to package directions. Drain and set aside.
- Heat olive oil in a large skillet. Add onions and cook until caramelized.
- Add garlic and cook for 1 minute.
- Stir in flour and cook for 1 minute.
- Gradually whisk in vegetable broth until smooth.
- Add cheeses, thyme, and pepper. Stir until melted.
- Combine sauce with cooked macaroni.
- Serve warm.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat with a splash of broth to maintain creaminess.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion