Who agrees that there’s never a bad time to have Mac and Cheese? I could eat Mac and Cheese year round, no matter the temperature. But sometimes normal Mac and Cheese just doesn’t hit the spot for me. I grew up on Kraft Mac and Cheese and occasionally had the (interesting) homemade recipe that my grandma would make. When I got to college, I started experimenting with my own Mac and Cheese recipe. At first, it consisted of adding dijon mustard, broccoli or chicken to just boxed Mac and Cheese. Then, I started experimenting with homemade recipes more by adding different cheeses, toppings and pastas. So, when I got the craving for French Onion Soup and Mac and Cheese at the same time, I decided to roll with it! Thus, the gluten-free French Onion Mac and Cheese with chicken recipe was born.

Ingredients

1 yellow onion
1 Chicken breast
2 tablespoons of olive oil
2 cloves of garlic
2 teaspoon of paprika
1 tablespoon of whole grain Dijon Mustard with seeds
2-3 pieces of bread
1 box of gluten-free Marconi pasta
2 tablespoon of sea salt
1/4 cup of milk
1/4 cup of butter
6 teaspoons of thyme
2 teaspoons of black pepper
1/2 cup of mozzarella cheese
1/2½ cup of gruyere cheese

Instructions

For the Onions

Get out a large saucepan
Add 1/3 cup of unsalted butter and turn the heat to high
Julienne 1 yellow onion (you want thin, long pieces)
TIP: Here’s a great video that shows you how to properly cut the onion
Once the butter has melted, add the onions and turn the heat to medium
Add 1 tablespoon of pepper and 1 teaspoon salt
Stir the onions occasionally for about 5 minutes
Once the onions are translucent, cover the onions and turn the heat to low
Let them cook for 10-15 minutes, and turn off the heat once they look golden brown
TIP: If they start to burn, add more butter!

For the Breadcrumbs

In a food processor, add 2-3 pieces of bread
Pulse on high for one minute
Add 2 tablespoons of thyme, 1 teaspoon of paprika and a dash of pepper and salt then pulse on high for one minute
Set aside

For the Pasta

Preheat oven to 325 degrees Fahrenheit
Fill a large pot 3/4 of the way with water
Add a tablespoon of sea salt and heat on high
Once the water is boiling, add your pasta and turn the heat down to medium
Stir occasionally for 8-10 minutes
Before you drain, save 1/4 cup of pasta water
Turn off the stove and drain the pasta
Add the pasta water back in with the milk, butter, 2 teaspoons of thyme, 1 teaspoon of black pepper, mozzarella and gruyere cheese
Turn the heat to low and cover

For the Chicken

Add 2 tablespoons of olive oil to a cast iron skillet and let heat on medium for 5 minutes
Dice 2 cloves of garlic and add to the skillet
Dice up your chicken breasts into very small pieces and add to pan
Add 1 tablespoon pepper, 1 teaspoon salt, 1 teaspoon of paprika, 2 teaspoons of thyme and 1 tablespoon of Dijon Mustard
Cook on medium for about 7 minutes

Now Time to Mix Everything Together!

Add the pasta and carmelzied onions to the cast iron skillet with the chicken
Fold everything together (make sure that the onions and chicken are evenly dispersed)
Add a handful of mozzarella and gruyere cheese on top of the pasta
Spread an even layer of breadcrumbs over the top of the dish
Cook for 10-13 minutes then boil for 2 minutes
Let cool for 10 mins before serving

DIG IN!

This dish is the epitome of comfort food. It mixes the warmth and decadence of French Onion soup with cheesiness of Mac and Cheese. What more can you ask for?

Also, there’s something about this dish that reminds me of Thanksgiving. Which gave me the great idea to introduce it into my holiday mix! It’s the perfect side dish for Thanksgiving or Christmas, plus it definitely serves a crowed! This thick beauty can easily feel 6 very hungry people without any problems.

Remember to follow me @TheBottomlessPit!