Main Dishes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes Loaded Mac and Cheese Be the first to rate & review! 1 Photo Classic mac and cheese, meet French onion soup. By Molly Adams Molly Adams Molly Adams is a freelance writer, recipe developer and recipe tester sharing her knowledge on all things food. As a mom of two (soon to be 3) she has become a reluctant expert on picky eating! Allrecipes' editorial guidelines Published on February 27, 2024 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 1 hr 45 mins Total Time: 2 hrs 5 mins Servings: 12 Jump to Nutrition Facts Jump to recipe I’ve been making a version of this basic mac and cheese for years, but I recently had the brilliant idea of upgrading my go-to recipe by incorporating crispy bacon along with onions that have been caramelized to perfection in the bacon fat. Sure, it adds a few extra steps to an otherwise simple recipe, but the depth of flavor it brings to the table cannot be overstated. The crisp bacon adds a pleasant saltiness and pop of texture you didn’t know your mac needed. Plus, the caramelized onions break up some of the richness of the cheese sauce by bringing a mix of sweetness and umami flavor. While it may seem over the top to caramelize the onions directly in rendered bacon fat, more is more here. Plus, just think: You’ll be eliminating food waste while maximizing flavor. Think of this dish as classic mac and cheese meets French onion soup. What could be bad about that partnership? Don’t skip out on the scallions–all this decadence needs a little hit of green to keep the flavors well-balanced. Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 4 slices thick-cut bacon, cut into ¼-inch thick pieces 4 small yellow onions, cut into half moons kosher salt, to taste 16 oz macaroni, or pasta of choice 6 tablespoons butter, divided, plus more for the pan 1/4 cup all-purpose flour 5 cups whole milk, warmed 1 tablespoon Dijon mustard 1 teaspoon hot sauce (such as Frank’s® RedHot Original Hot Sauce) 1 pinch ground nutmeg freshly ground black pepper, to taste 2 1/2 cups freshly shredded sharp Cheddar cheese 6 ounces Gruyere cheese, grated 1 bunch scallions, green tops only, thinly sliced 1 cup panko breadcrumbs flaky salt, to finish Directions Step 1Gather the ingredients. Allrecipes / Sara Haas Step 2Place bacon in a large deep Dutch oven skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon and set aside. Allrecipes / Sara Haas Step 3Add onions and a generous pinch of kosher salt to the rendered fat. Allow to cook over medium-low heat, stirring often, until onions are deeply caramelized, about 40 minutes. As onions cook, you may need to add water ¼ cup at a time, to keep the onions from burning. After 40 minutes, the onions should be deeply browned and jammy in consistency. Once the onions have reached the desired color and consistency, remove from heat and set aside. Allrecipes / Sara Haas Step 4Meanwhile, about 20 minutes after the start of cooking time for the onions, bring a large pot of generously salted water to a boil. Add pasta and cook for 5 minutes. Drain and return pasta to the pot. Step 5Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter. Step 6Melt 4 tablespoons butter in a deep skillet over low heat. Add flour and cook until flour turns golden brown and smells nutty, about 2 minutes. Slowly add milk, a little at a time, while whisking constantly. Once all the milk has been incorporated, increase heat to medium and cook, stirring constantly, until sauce has thickened and can coat the back of a spoon, 10 to 12 minutes. Allrecipes / Sara Haas Step 7Remove sauce from heat and stir in mustard, hot sauce, nutmeg, a pinch of salt, Cheddar cheese, and gruyere cheese. Whisk until cheese is fully melted. Allrecipes / Sara Haas Step 8Add cheese sauce, reserved bacon, caramelized onions, and scallions to pasta. Fold in with a rubber spatula until everything is well incorporated. Season with salt and pepper. Transfer pasta to the prepared baking dish. Allrecipes / Sara Haas Step 9Melt the remaining 2 tablespoons of butter in a small skillet over medium heat. Once melted, add Panko breadcrumbs and cook until toasted and golden brown, 3 to 4 minutes. Top mac and cheese with toasted breadcrumbs. Allrecipes / Sara Haas Step 10Bake in the preheated oven until cheese has melted and top is lightly browned, about 30 minutes. Step 11Turn on the broiler and broil on high until the top is bubbly and brown, 1 to 2 minutes. Step 12Remove from the oven and let cool slightly. Finish with a pinch of flaky salt and black pepper and serve warm. Allrecipes / Sara Haas I Made It Print Nutrition Facts (per serving) 499 Calories 32g Fat 28g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 499 % Daily Value * Total Fat 32g 41% Saturated Fat 18g 90% Cholesterol 92mg 31% Sodium 738mg 32% Total Carbohydrate 28g 10% Dietary Fiber 2g 6% Total Sugars 7g Protein 24g 49% Vitamin C 1mg 2% Calcium 623mg 48% Iron 1mg 7% Potassium 284mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.