French Onion Macaroni and Cheese
Prep time
Cook time
Total time
Serves: Serves 4
  • 2 cups dry whole wheat elbow macaroni
Caramelized Onions
  • 1 pound sweet onions, thinly sliced (about 2-3 medium onions)
  • 3 tablespoon olive oil
  • ¼ teaspoon salt
  • 1 teaspoon balsamic vinegar
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1½ cups fat free half and half
  • ½ cup low sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 cup Swiss cheese, shredded
  • 1 cup part-skim mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 3 tablespoons all-purpose flour
  • 1 teaspoon fresh thyme, chopped
  • Salt and pepper to taste.
  • 2 tablespoons plain Panko bread crumbs
  • 1 tablespoon grated Parmesan cheese
  1. Bring a pot of water with a pinch of salt to a boil. Add elbow macaroni and cook until al dente. Drain and set aside.
  2. Preheat oven to 350 degrees Fahrenheit.
Caramelized Onions
  1. Heat olive oil in a a large skillet over medium heat. Add onions and toss to coat. Stir in salt. Cook, stirring occasionally to avoid burning until onions are brown and tender, about 18-20 minutes. Stir in balsamic vinegar and cook for 1-2 minutes longer until absorbed. Remove from heat and set aside.
  1. Heat olive oil in a large pot over medium heat. Add in garlic and cook for about 1 minute. Stir in half and half, beef broth and Worcestershire sauce and heat through.
  2. Stir in Swiss cheese, mozzarella cheese and Parmesan cheese and stir until melted.
  3. Stir in flour, 1 tablespoon at a time allowing flour to dissolve before adding more until sauce thickens.
  4. Stir in macaroni, onions and thyme. Season with salt and pepper to taste.
  5. Lightly spray a casserole dish with cooking spray. Pour in macaroni.
  1. In a small bowl combine bread crumbs and Parmesan cheese. Sprinkle of macaroni.
  2. Bake for about 20 minutes until heated through.
Recipe by Mother Thyme at