This Easy Pantry Add‑in Gives Mac And Cheese A French Flair
These days, everyone's got their own way to revamp mac and cheese. While there's nothing wrong with a good old-fashioned recipe without any bells and whistles, it's also fun to do a little something extra with this classic comfort food. What better way to shake things up than by tossing another delightfully indulgent dish into the mix? Next time you make mac and cheese, try adding a can of French onion soup. This (and additions like chopped French baguette) take your mac to the next level.
There are various versions of this recipe, but an especially simple one involves one can of French onion soup and one can of condensed cheddar cheese soup. Mix the soups together in a pan with water and bring to a boil. Use the soup mixture to cook your noodles. Toss in some cheddar cheese and stir until melted. Place the pasta in a baking pan and top with hunks of diced French baguette and more cheese. Then, broil until the cheese gets gooey.
You can expand on this basic recipe with your favourite add-ons or by experimenting with ingredients you never thought to put in mac and cheese. Try mixing in a little gruyère to double down on that French onion flavor or caramelize your own onions and toss in some fresh herbs like thyme.
There are also homemade versions of French onion mac and cheese
Looking for more of a challenge? You do not have to rely strictly on canned foods. There are plenty of homespun recipes for French onion mac and cheese. While a bit more complex, they're a fun project if you love cooking. Typically, you'll start by caramelizing onions. This is a lengthy process that can often take up to 40 minutes to complete, but it's well worth it for that rich flavor.
Recipes vary, but you'll typically add butter and flour to the onions, essentially making a roux. From there, stir in your choice of cheese and a liquid such as milk to ensure the sauce is not too thick. Then, add noodles and any herbs and seasonings you want.
Top the mixture with cubes of French baguette and cheese, and then broil until the cheese melts, finishing the homemade version the same way as the canned version. All in all, the process is not all that different from making old-fashioned mac and cheese. It just includes a few extra steps.