Gruyere Mac and Cheese with French Onion Crust
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy baked mac and cheese made with three cheeses and topped with a buttery panko and French onion crust. Rich comfort food, this is a holiday favorite or special side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 16 ounces dried elbow pasta (macaroni)
- 8 tablespoons salted butter (divided)
- 2 tablespoons flour
- 1½ cup whole milk
- 1 cup half and half
- 1 ½ teaspoon onion powder
- ½ teaspoon garlic salt
- ¼ teaspoon white pepper
- 2 cups shredded gruyere cheese
- 1 cup EACH: shredded fontina AND pepper jack cheese
- 1 cup panko breadcrumbs
- 1 cup crushed up crispy fried onions (such as French’s)
- ⅓ cup parmesan cheese (grated)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 566mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 102mg
- Calcium
- 416mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 566MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.