If you love French onion soup and mac and cheese, this is basically the best possible combination of the two.
It starts with onions cooked until they’re deeply caramelized, sweet, and packed with flavor. A splash of beef broth gets reduced into the onions, giving the entire dish that rich, savory flavor you expect from French onion soup.
Then comes the good part.
Evaporated milk, heavy cream, Gruyère, and sharp white cheddar turn everything into an unbelievably creamy cheese sauce that gets tossed with pasta and crispy bacon.
Top the whole thing with another layer of Gruyère and bake it until melted, bubbling, and golden.
It’s rich, creamy, cheesy, and loaded with flavor—and easily one of my favorite ways to make mac and cheese.
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