French Onion Mac and Cheese

Name: French Onion Mac and Cheese with Gruyère
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 (10.5 oz) can condensed French onion soup; 12 oz short pasta; 1 (10.5 oz) can condensed cheddar cheese soup; 1 1/2 cups shredded Gruyère cheese, divided; 2 cups cubed French bread; Freshly ground black pepper, to taste

French Onion Mac and Cheese combines condensed French onion and cheddar cheese soups with pasta and Gruyère, finished with crispy toasted French bread cubes for a sophisticated yet simple comfort dish.

🌍American 🏷️Mac and cheese 🏷️French onion 🏷️Pasta 🏷️Casserole Comfort food

🏷️

🏷️Easy recipe

-0:00

campbellsonTikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by campbells

-0:00

campbellsonTikTok

Ingredients

1 (10.5 oz) can condensed French onion soup
12 oz short pasta
1 (10.5 oz) can condensed cheddar cheese soup
1 1/2 cups shredded Gruyère cheese, divided
2 cups cubed French bread
Freshly ground black pepper, to taste

6 Ingredients

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Instructions

1
In a separate pot, cook pasta according to package directions. Drain and set aside.
2
Pour the can of condensed French onion soup into a large, oven-safe skillet over medium heat.
3
Add the cooked pasta to the skillet, followed by the can of condensed cheddar cheese soup.
4
Add 1 cup of the shredded Gruyère cheese and stir everything together until well combined and the cheese is melted.
5
Top the mac and cheese with the cubed French bread.
6
Sprinkle the remaining 1/2 cup of Gruyère cheese over the bread cubes.
7
Bake in a preheated oven or broil until the top is golden brown and the cheese is bubbly.
8
Remove from the oven, season with freshly ground black pepper, and serve warm.

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Tips & Notes

Pro tips

Toast the bread cubes lightly in a dry skillet before topping to ensure they crisp up rather than absorb moisture during baking.
Reserve 1/2 cup Gruyère to mix into the soup and cheese base; sprinkle the remaining 1 cup over the top for a melted, cheesy finish.
Stir the pasta into the warm soup mixture while it's hot so the starches help thicken the sauce naturally.
Bake covered for the first 10–15 minutes to heat through, then uncover and top with bread cubes for the final 10–15 minutes for golden texture.

Substitutions

Short pasta → penne, shells, or cavatappi (texture and saucing remain consistent)
Gruyère cheese → Swiss or Emmental (milder, slightly less nutty but still melts well)
French bread cubes → crusty Italian bread or day-old baguette (similar toasting behavior)

Storage & make-ahead

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered at 350°F for 15–20 minutes until warmed through; add bread topping fresh if it softened.

Common Questions

Can I make French Onion Mac and Cheese ahead of time?

Yes. Assemble the dish without the bread topping, cover, and refrigerate up to 24 hours. Add the bread cubes and bake as directed, adding 5–10 minutes to the cooking time.

What type of pasta works best for this recipe?

Short pasta shapes like elbow macaroni, shells, or penne work best as they hold the creamy soup and cheese sauce evenly.

Can I substitute the Gruyère cheese?

Yes. Use Swiss, Emmental, or additional sharp cheddar, though Gruyère provides the best nutty flavor that complements French onion soup.

How do I get the bread cubes crispy and golden?

Toss the cubed French bread with a little melted butter before topping the casserole, then bake until golden—watch after 15 minutes to prevent burning.

Is this dish gluten-free?

Not with standard ingredients. Use gluten-free pasta and gluten-free bread cubes to make a gluten-free version; verify the soup cans are also gluten-free.