Ingredients
Scale
- 12 ounces Elbow Macaroni
- 3 large yellow onions, thinly sliced
- 2 tablespoons Olive Oil
- 3 tablespoons Butter
- 2 cloves Garlic, minced
- 3 tablespoons Flour
- 2 cups Vegetable Broth
- 2 cups whole Milk
- 1/2 cup Heavy Cream
- 2 cups shredded Gruyère Cheese
- 1 cup shredded Sharp Cheddar Cheese
- 1 cup shredded Mozzarella Cheese
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 teaspoon fresh Thyme (or 1/2 teaspoon dried)
- 1 cup Breadcrumbs
- 1/2 cup grated Parmesan Cheese
Instructions
- Preheat oven to 375°F (190°C) and butter a baking dish.
- Heat olive oil and 1 tablespoon butter in a skillet. Add onions and cook over medium heat, stirring often, until caramelized (25–30 minutes). Stir in garlic and thyme.
- Add remaining butter. Stir in flour to make a roux. Slowly whisk in vegetable broth, then milk and cream until smooth.
- Stir in Gruyère, cheddar, and mozzarella until melted. Season with salt and pepper. Toss al dente pasta with sauce and onions.
- Transfer to a baking dish. Top with breadcrumbs mixed with Parmesan.
- Bake 20–25 minutes until bubbly and golden. Let rest 5 minutes, garnish with thyme, and serve hot.
Notes
- Caramelize onions slowly for the best flavor.
- Cook pasta just al dente to avoid mushiness.
- Use a mix of cheeses for complex flavor.
- Bake uncovered to keep topping crispy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 29 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 80 mg