25 minutes
1 hour
Serves 8
Recipes » French Onion Mac and Cheese Cups with Caramelized Onion and Swiss

French Onion Mac and Cheese Cups with Caramelized Onion and Swiss

Cozy comfort food gets a gourmet twist in these individual French Onion Mac and Cheese Cups. Made with elbow pasta, a rich caramelized onion cream sauce, melty Swiss cheese, and a golden, crunchy topping, they’re perfectly portioned and irresistibly cheesy—ideal for entertaining or weeknight indulgence.
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Ingredients

  • 1 pkge (450 g) Italpasta Elbows
  • 1/3 cup (75 mL) butter, divided
  • 3 large onions, sliced
  • 1 tsp (5 mL) salt, divided
  • 1 tsp (5 mL) black pepper, divided
  • 1/4 tsp (1 mL) granulated sugar
  • 3 cloves garlic, minced
  • 2 tbsp (30 mL) finely chopped fresh thyme
  • 1/4 cup (60 mL) all-purpose flour
  • 2 1/2 cups (625 mL) 3.25% milk
  • 2 tbsp (30 mL) Dijon mustard
  • 2 tbsp (30 mL) Worcestershire sauce
  • 1 tsp (5 mL) onion powder
  • 2 1/2 cups (625 mL) shredded Swiss cheese, such as Emmental or Gruyère
  • 1 cup (250 mL) shredded mozzarella cheese
  • 1/2 cup (125 mL)dried bread crumbs
  • 1/4 cup (60 mL) grated Parmesan cheese
  • 2 tbsp (30 mL) olive oil
  • 2 tbsp (30 mL) finely chopped fresh chives
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 1/4 tsp (1 mL) garlic powder

Instructions

  • Preheat oven to 400°F (200°C).
  • Cook macaroni according to package directions. Reserve 1/2 cup (125 mL) pasta cooking liquid; drain pasta.
  • In large high-sided skillet or large saucepan set over medium heat, melt 2 tbsp (30 mL) butter.
  • Add onions, 1/4 tsp (1 mL) salt and 1/4 tsp (1 mL) pepper. Cook, stirring often, for 8 to 10 minutes or until starting to soften. Reduce heat to low. Sprinkle with sugar. Cook for 15 to 20 minutes or until onions are golden brown and caramelized.
  • Stir in remaining butter to caramelized onions. Add minced garlic and thyme; cook for 1 to 2 minutes or until softened. Sprinkle with flour. Cook for 2 to 3 minutes or until starting to coat bottom of pan.
  • Pour in milk. Whisking, bring to a boil. Reduce heat to medium-low. Cook, stirring frequently, for 8 to 10 minutes or until thickened. Whisk in Dijon, Worcestershire sauce, onion powder, 1/2 tsp (2 mL) salt and 1/2 tsp (2 mL) pepper. Remove from heat.
  • In medium bowl, toss together Swiss cheese and mozzarella. Reserve 1 cup (250 mL) cheese mix for topping. Add remaining 2 1/2 cups (625 mL) cheese mix to the sauce and stir until cheeses melt. Add pasta, caramelized onions and reserved pasta liquid to cheese sauce. Stir until combined.
  • Divide mac and cheese among eight 1-½ cup (375 mL) ovenproof crocks or ramekins. Sprinkle evenly with reserved cheese mixture.
  • In small bowl, stir together bread crumbs, Parmesan, oil, chives, parsley, garlic powder, remaining 1/4 tsp (1 mL) salt and remaining 1/4 tsp (1 mL) pepper. Sprinkle bread crumb mixture evenly over each mac and cheese.
  • Bake for 15 to 20 minutes or until golden brown and bubbly. Let stand for 10 minutes before serving.
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Tips

If preferred, bake mac and cheese in greased 13 x 9-inch (33 x 23 cm) baking dish instead of individual portions. Bake for 20 to 25 minutes or until golden brown and bubbling. Let stand for 10 minutes before serving.

Nutritional Analysis

Calories: 610kcalCarbohydrates: 65gProtein: 25gFat: 28gSaturated Fat: 15gTrans Fat: 1gCholesterol: 70mgSodium: 750mgFiber: 4gSugar: 10g