Classic mac and cheese, meet French onion soup.
Ingredients
- slices thick-cut bacon, cut into ¼-inch thick pieces: 4 piece
- yellow onions, cut into half moons: 4 piece
- kosher salt: (to taste)
- oz macaroni, or pasta of choice: 16 piece
- butter, divided, plus more for the pan: 6 Tbsp
- all-purpose flour: 0.25 cup
- whole milk, warmed: 5 cups
- Dijon mustard: 1 Tbsp
- hot sauce (such as Frank’s® RedHot Original Hot Sauce): 1 tsp
- pinch ground nutmeg: 1 piece
- black pepper: (to taste, freshly ground)
- 1/2 cups freshly shredded sharp Cheddar cheese: 2 piece
- ounces Gruyere cheese: 6 piece (grated)
- bunch scallions, green tops only: 1 piece (sliced)
- panko breadcrumbs: 1 cup
- flaky salt, to finish:
Metric Conversion
