Caramelized Onion Gruyere Macaroni

under 60mins

Ingredients for servings

  • 6 tbsp unsalted butter

  • 1 sweet onion, thinly sliced

  • kosher salt

  • 8 oz whole wheat elbow noodles

  • 0.25 cup(s) all-purpose flour

  • 2.5 cup(s) whole milk

  • 6 oz gruyere cheese, freshly grated

  • 4 oz swiss cheese, freshly grated

  • 2 oz parmesan cheese, freshly grated

  • 1 tsp smoked paprika

  • 0.5 tsp freshly ground nutmeg

  • 2 tsp Dijon mustard

  • 0.5 cup(s) panko breadcrumbs


  • Preheat the oven to 180°C. Grease an baking dish.

  • In a large skillet, melt 2 tbsp of the butter over medium-low heat. Add the onions with a pinch of salt and cook, stirring occasionally, until they are golden and caramely, about 40 minutes.

  • Bring a pot of salted water to a boil and cook the pasta according to the directions, reducing the cook time by 1 minute. Drain and set aside.

  • In a large pot, melt the remaining 4 tbsp butter over medium-high heat. Add the flour, whisking until combined to create a roux. Cook for 1 to 2 minutes until it’s golden and fragrant.

  • Slowly pour in half the milk, whisking constantly so they mixture can thicken, about 5 minutes. Slowly pour in the other half of the milk and whisk until thickened. Reduce the heat to low and add the gruyere and swiss and all but 2 tbsp of the parmesan.

  • Stir with a large wooden spoon until the cheese melts. Stir in the paprika, cayenne, nutmeg, mustard and any salt and pepper to taste. Stir in the cooked pasta and the onions.

  • Transfer the mixture to a baking dish and top with the panko crumbs and remaining parmesan. Bake until the top is golden and crunchy, about 25 minutes. Cook for a few minutes before serving.

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