Description
A comforting and flavorful French Onion Chicken Mac and Cheese recipe featuring tender caramelized onions, juicy chicken breasts, and a rich, creamy blend of Gruyère and sharp cheddar cheeses. Finished with a crispy breadcrumb topping baked to golden perfection, this dish combines classic French flavors with a hearty mac and cheese base for an indulgent family meal.
Ingredients
Scale
Pasta
- 12 oz elbow macaroni
Chicken
- 2 boneless chicken breasts
- Salt, to taste
- Black pepper, to taste
Caramelized Onions
- 3 large yellow onions, thinly sliced
- 4 tbsp butter
Cheese Sauce
- 4 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 1/2 cups shredded Gruyère cheese
- 1 1/2 cups shredded sharp cheddar cheese
- 2 cloves garlic, minced
- 1 tsp fresh or dried thyme
- Salt, to taste
- Black pepper, to taste
Breadcrumb Topping (Optional)
- 1 cup breadcrumbs (preferably panko)
- 1/4 cup grated Parmesan cheese
- Fresh herbs for breadcrumb topping (optional)
Instructions
- Caramelize the Onions: Thinly slice the yellow onions and slowly cook them in 4 tablespoons of butter over medium-low heat for 20-30 minutes. Stir occasionally to prevent burning and ensure even caramelization until they become golden brown and sweetly aromatic.
- Cook the Chicken: Season the boneless chicken breasts with salt and black pepper. Cook them in a skillet over medium heat until golden brown on the outside and fully cooked through, about 6-8 minutes per side depending on thickness. Remove from skillet, let rest for a few minutes, then slice into bite-sized pieces.
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 1-2 minutes less than the package instructions recommend. Drain and set aside.
- Make the Cheese Sauce: In a saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the all-purpose flour to form a roux and cook for 1-2 minutes. Gradually whisk in the milk and heavy cream, continuing to whisk constantly until the sauce thickens, approximately 5-7 minutes. Remove from heat and stir in the shredded Gruyère and sharp cheddar cheeses until melted and smooth. Add the minced garlic, thyme, salt, and black pepper to taste.
- Combine Everything: Add the caramelized onions, sliced chicken pieces, and drained pasta into the cheese sauce. Gently stir to combine all ingredients thoroughly and heat through over low heat for a few minutes, ensuring even distribution of flavors.
- Optional Bake: For a crispy topping, preheat the oven to 350°F (175°C). Transfer the mac and cheese mixture to a baking dish. In a small bowl, combine the breadcrumbs with grated Parmesan and fresh herbs if using. Sprinkle evenly on top of the mac and cheese. Bake for 15 minutes or until the topping is golden brown and crispy. Serve hot.
Notes
- Do not rush caramelizing the onions; slow cooking enhances the sweetness and depth of flavor.
- You can substitute chicken thighs for breasts if preferred, adjusting cooking time accordingly.
- Use freshly shredded cheese rather than pre-shredded for smoother melting.
- The breadcrumb topping is optional but adds a wonderful crunchy texture contrast.
- For a lighter version, substitute heavy cream with additional milk or a milk alternative.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-American
Keywords: French Onion Chicken, Mac and Cheese, Comfort Food, Caramelized Onions, Gruyère Cheese, Cheddar Cheese, Homemade Mac and Cheese, Chicken Mac and Cheese
