French Onion Mac and Cheese

Servings: 8 | Prep: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes

Intro:

If French onion soup and baked mac and cheese had a baby, this French Onion Mac and Cheese would be it. Tender French Onion Braised Chuck Roast, rich Gruyère cheese, mozzarella, sharp white cheddar, and a silky cream sauce come together in one ridiculously indulgent casserole. Every bite is loaded with beefy flavor, sweet, caramelized onion notes, gooey cheese, and a crispy golden topping.

Why This Works:

• French Onion Braised Chuck Roast provides deep beef flavor and caramelized onion richness.
• Gruyère delivers authentic French onion flavor.
• Three cheeses create maximum creaminess and cheese pull.
• Reserved braising liquid adds incredible depth.
• Crispy panko topping provides the perfect texture contrast.
• Makes an impressive comfort food dinner or holiday side dish.

Ingredients:

Pasta

• 1 pound elbow macaroni

Beef

• 1½ pounds prepared French Onion Braised Chuck Roast
• ½ cup reserved French onion braising liquid

Cheese Sauce

• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Cheese

• 2 cups Gruyère cheese, freshly shredded
• 2 cups mozzarella cheese, freshly shredded
• 2 cups sharp white cheddar cheese, freshly shredded

Topping

• 1 cup panko breadcrumbs
• 3 tablespoons melted butter
• ½ cup additional Gruyère cheese
• ¼ cup grated Parmesan cheese

Garnish

• 3 tablespoons fresh parsley, finely chopped

Kitchen Tools Needed:

• Large pot
• Dutch oven
• 9×13 baking dish or large cast iron skillet
• Whisk
• Mixing spoon
• Measuring cups and spoons

Prep:

1. Preheat oven to 375°F.
2. Prepare French Onion Braised Chuck Roast according to recipe instructions.
3. Reserve 1½ pounds shredded beef and ½ cup braising liquid.
4. Cook pasta 1 minute less than package directions.
5. Drain and set aside.
6. Shred all cheeses.

Instructions:

Make the Cheese Sauce

1. Melt butter in a large pot.
2. Whisk in flour and cook for 2 minutes.
3. Slowly whisk in milk and heavy cream.
4. Add garlic powder, onion powder, salt, and pepper.
5. Simmer until thick and smooth.

Add the Cheese

6. Reduce heat to low.
7. Add Gruyère, mozzarella, and white cheddar.
8. Stir until completely melted and silky smooth.

Assemble

9. Add cooked macaroni to the cheese sauce.
10. Add shredded French Onion Braised Chuck Roast.
11. Pour in reserved braising liquid.
12. Stir until thoroughly combined.
13. Transfer mixture to a greased baking dish or cast iron skillet.

Add the Topping

14. Combine panko and melted butter.
15. Sprinkle panko mixture evenly over the top.
16. Add remaining Gruyère cheese.
17. Sprinkle Parmesan cheese evenly over the surface.

Bake

18. Bake uncovered for 25–30 minutes until bubbly and golden brown.
19. If the topping begins browning too quickly, loosely cover with foil.
20. Broil 1–2 minutes at the end for additional color if desired.

Finish

21. Remove from oven.
22. Allow to rest for 5–10 minutes.
23. Sprinkle generously with fresh parsley before serving.

Notes:

• Use freshly shredded cheese for the smoothest sauce.
• The French Onion Braised Chuck Roast already contains caramelized onions, herbs, and rich beef flavor, so no additional onions are needed.
• Reserve some braising liquid from the roast recipe—it adds incredible richness to the cheese sauce.
• If the topping browns too quickly, loosely tent with foil.
• For maximum cheese pull, serve while hot.
• This recipe reheats exceptionally well.

Goes Great With:

• Garlic bread
• Game Day Spreads
• Roasted Vegetables
• Butter Garlic Bacon Green Beans