French onion macaroni cheese




Prep Time


Cook Time

The caramelised onion in this version of macaroni cheese makes it taste incredibly comforting. I like to use spiral pasta for a change.



For the macaroni

  • 2 tablespoons butter
  • 2 onions — thinly sliced
  • 2 cloves garlic — crushed
  • 1 teaspoon fresh thyme or ½ teaspoon dried thyme
  • 1 bay leaf
  • ¼ cup white wine
  • 2 teaspoons beef stock powder
  • 2 teaspoons worcestershire sauce
  • 500g pasta spirals

For the mozzarella cheese sauce

  • 120g butter
  • ½ cup flour
  • 1 litre warm milk
  • 3 cups grated mozzarella
  • 2 cups grated tasty cheese

For the crispy crumb

  • ½ cup panko breadcrumbs
  • ½ cup grated cheese
  • 1 tablespoon finely chopped fresh parsley


For the French onion macaroni cheese

  • Melt the butter in a medium saucepan and add the onions, garlic, thyme and bay leaf. Cook over a low heat for about 35 minutes until the onions are caramelised.
  • Increase the heat to high and add the wine. Cook for 1 minute, using a wooden spoon to loosen any pan brownings.
  • Stir in the stock powder and worcestershire sauce. Remove from the heat and discard the bay leaf.
  • Preheat the oven to 200°C (180°C fan bake).
  • Cook the pasta according to the packet instructions. Drain.
  • To make the Mozzarella Cheese Sauce, melt the butter in a large, heavy-based saucepan. Whisk in the flour and cook for about 3 minutes, whisking constantly
  • Slowly whisk in the warm milk. Continue whisking until the mixture is thick enough to coat the back of a spoon
  • Reduce the heat and stir in the cheeses until melted.
  • Stir in the cooked pasta, then fold in the onion mixture. Transfer to a 30 x 25cm oven dish.
  • To make the Crispy Crumb, mix the breadcrumbs, cheese and parsley in a bowl.
  • Sprinkle the crumb mixture over the pasta and bake for 20 minutes or until golden. Leave to cool for 5–10 minutes before serving.