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French Onion Gruyère Mac
Melissa Hart

French Onion Gruyère Mac

Caramelized onions take this mac toward French onion soup without dumping in a seasoning packet. They need a skillet and forty patient minutes; the crock cannot create the same browned sweetness. Gruyère and Swiss melt into an ivory sauce that carries the onions through every scoop.
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Prep Time 55 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 3 tbsp unsalted butter
  • 3 large yellow onions thinly sliced
  • 1/2 tsp kosher salt plus 1 1/2 tsp divided for pasta and sauce
  • 1 lb cavatappi pasta
  • 3 cups whole milk warmed
  • 12 oz evaporated milk
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups freshly shredded Gruyère cheese
  • 2 cups freshly shredded Swiss cheese
  • 1 tsp Worcestershire sauce
  • 1/2 tsp black pepper

Method
 

  1. Melt the 3 tablespoons butter in a skillet, add the onions and 1/2 teaspoon salt, and cook over medium-low heat for 35 to 40 minutes until deep golden.
  2. Boil the cavatappi in water with 1 teaspoon of the remaining salt for 3 minutes less than the package directs and drain.
  3. Melt the remaining butter, whisk in the flour, then gradually whisk in both milks, Worcestershire, pepper and the final 1/2 teaspoon salt until thickened.
  4. Combine the pasta, sauce and onions in a buttered 6-quart crockpot and cook on low for 45 minutes.
  5. Stir in both cheeses by handfuls and cook for 30 to 45 minutes more until smooth and tender.