An Instant Holiday Comfort Classic-French Onion Mac & Cheese

Where the warmth of French onion soup meets the creamy indulgence of mac and cheese, a dish destined to be your new holiday treat!

I came across this recipe in the NYT Cooking section and knew I had to try it. But as I started cooking, I couldn’t resist tweaking it—well, actually, transforming it—and the results felt almost magical. This dish combines two of my favorite comfort foods, French onion soup and macaroni and cheese, into something utterly sublime.

I unapologetically added Dijon mustard, chicken stock, half and half, garlic, sugar, Worcestershire Sauce, nutmeg, Marsala and potato starch instead of flour. Now that I’m thinking about it, it really combines three of my comfort favorites if you add Welsh Rarebit.

No offense to the original recipe, but I think what I’ve created is pure cozy perfection, brimming with the kind of umami richness we all crave as the winds blow cold and the world outside calls for hibernation.

Whereas in my house, Christmas Eve is a more formal affair, this will be perfect for our Christmas Day dinner, which is always simpler, and set around my sister’s table in her kitchen by the fire. It’s warm, hearty, and filled with a little touch of magic—exactly what the season calls for. I can confidently say this will be on my table every holiday from now on.

It’s perfect for gathering with loved ones, sharing stories and laughter, and savoring those quiet, cozy moments that make this season so magical. Trust me, once you taste it—the rich caramelized onions, the creamy cheese sauce, and the indulgent crunch of the Gruyère-topped baguette—you’ll understand why it’s destined to become a winter holiday tradition.

Ingredients

For the Onion and Garlic Base:

• 4 large yellow onions, thinly sliced

• 3 tablespoons unsalted butter

• 2 tablespoons olive oil

• 6 cloves garlic, thinly sliced

• 1 teaspoon sugar

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 cup Marsala wine (for deglazing)

• 2 tablespoons Better than Bouillon roasted chicken base

• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

• 1 bay leaf

For the Cheese Sauce:

• 3 tablespoons unsalted butter

• 2 tablespoons potato starch (instead of flour)

• 3 cups half-and-half

• 1 teaspoon Dijon mustard

• 1/2 teaspoon Worcestershire sauce

• 1/4 teaspoon nutmeg (optional, for depth of flavor)

• 2 cups grated Gruyère cheese (or Swiss cheese), divided

• 2 cups sharp white cheddar cheese, grated

• Salt and pepper, to taste

For the Pasta:

• 1 pound cavatappi pasta

For the Topping:

• 1 small baguette, thinly sliced

• 3 tablespoons unsalted butter, melted

• 1 clove garlic, halved (for rubbing the toasts)

• 1 cup Gruyère cheese, grated

Instructions

1. Caramelize the Onions and Garlic:

• Heat the butter and olive oil in a large skillet over medium heat. Add the onions, garlic, sugar, salt, and pepper. Cook, stirring occasionally, for 20-30 minutes, or until the onions and garlic are golden and softened. Feel free to add a couple of tablespoons of water if it will help the process along and keep everything from burning.

• Stir in the Better than Bouillon roasted chicken base, ensuring it melts into the onions. Continue caramelizing for another 10-15 minutes, until the onions are caramelized and richly flavored.

• Deglaze the pan with Marsala wine, scraping up any browned bits, and cook until the liquid is mostly evaporated. Add thyme and the bay leaf, stir for 1-2 minutes, then remove the bay leaf. Set the onion-garlic mixture aside.

2. Cook the Pasta:

• Bring a large pot of salted water to a boil. Cook the cavatappi pasta until just al dente. Drain and set aside.

3. Make the Cheese Sauce:

• In a large saucepan, melt the butter over medium heat. Whisk in the potato starch and cook for 1 minute to create a roux.

• Slowly whisk in the half-and-half, stirring constantly to avoid lumps. Cook until the mixture thickens slightly, about 5 minutes.

• Stir in the Dijon mustard, Worcestershire sauce, and nutmeg (if using). Add 1 1/2 cups of the Gruyère and all the white cheddar. Stir until the cheese is melted and the sauce is smooth. Adjust seasoning with salt and pepper.

4. Combine:

• Preheat your oven to 375°F (190°C).

• In a large mixing bowl, combine the cooked cavatappi pasta, cheese sauce, and caramelized onion-garlic mixture. Mix until evenly coated.

5. Prepare the Topping:

• Arrange the baguette slices on a baking sheet. Brush both sides with melted butter and toast in the oven for 5-7 minutes, or until golden brown.

• Remove from the oven, rub each slice with the cut side of the garlic clove, and sprinkle with the Gruyère cheese. Return to the oven for 2-3 minutes, or until the cheese is melted and bubbling.

6. Assemble:

• Transfer the pasta mixture to a greased 9x13-inch baking dish.

• Arrange the cheesy baguette slices in a single layer over the top of the pasta.

7. Bake:

• Bake for 15-20 minutes, or until the edges are bubbling and the topping is golden brown.

8. Serve:

• Let the dish cool for 5-10 minutes before serving. Enjoy warm!

For me, dishes like this are what the holidays are all about: food that brings people together, tells a story, and creates memories. Whether it’s at a formal table or a cozy kitchen by the fire, this dish has all the warmth and flavor to make it unforgettable. I hope it finds a place on your holiday table, too!