Two soul-warming classics become one in this mash-up of mac-and-cheese and French onion soup. Use a triple-billing of big cheeses for maximum impact: Gruyère gives earthy notes, fontina provides a sweet undertone, and Emmentaler hits with some tart tang.

Martha Stewart Living, March 2022


Credit: Nico Schinco

Recipe Summary

40 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. Melt 2 tablespoons butter in a large skillet over medium heat. Add onions and thyme, season with salt and pepper, cover, and cook 5 minutes. Uncover and continue to cook, stirring frequently, until onions are golden brown, 15 to 20 minutes (if skillet darkens or onions begin to stick, add a splash of water).

  • Add wine to skillet, scraping up browned bits from bottom with a wooden spoon. Stir in mustard and bouillon; remove from heat.

  • Meanwhile, cook pasta in a large pot of salted boiling water until still a bit crunchy, 5 minutes less than package directions. Reserve 1/2 cup pasta water, then drain.

  • Melt remaining 4 tablespoons butter in same pot over medium-high heat. Add flour and cook, whisking constantly, 1 minute. Gradually whisk in milk and reserved pasta water. Bring to a boil, whisking occasionally, then cook 1 minute.

  • Remove from heat, mix cheeses together (you should have about 5 cups) and stir in all but 1 cup until melted. Stir in cooked pasta; season with salt. Divide pasta mixture evenly among six 6-ounce ramekins and place on a rimmed baking sheet.

  • Top evenly with onion mixture, then bread. Bake 7 minutes. Sprinkle with remaining 1 cup cheese and continue baking until bubbly, 6 to 8 minutes more. Garnish with thyme leaves; serve.

Cook's Notes

You can bake this recipe in individual dishes, a single 2 1/2-quart baking dish, or in the skillet you cook the onions in (if it's ovenproof).

You can make this dish ahead up to the baking part; just refrigerate (covered), and then bake until bubbly.