- PREP TIME: 5 minutes
- ACTIVE TIME: 25 minutes
- TOTAL TIME: 30 minutes
- SERVES: 4 to 6 bowls
One-Pot French Onion Mac and Cheese
Take this comforting one-pot dinner to the next level with Campbell’s® Condensed French Onion Soup. A topping of fried shallots adds more layers of onion flavor as well as crunch.
Ingredients
- 3 tablespoons unsalted butter
- 1 large yellow or red onion, thinly sliced
- 2 teaspoons kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/3 cup dry white wine or 1/4 cup Swanson® Chicken Broth and juice of 1/2 lemon
- 4 cups water
- 1 pound medium dried pasta shells
- 1 (10.5-ounce) can Campbell’s® Condensed French Onion Soup
- 8 ounces Swiss cheese, either shredded or chopped into small bits
- Packaged fried shallots and/or bacon bits, for topping
Directions
- In a large pot or Dutch oven, melt the butter over medium-high heat. Add the onion and salt, and cook, stirring often, until the onion has softened and become golden brown, about 10 minutes.
- Stir in dried thyme and garlic powder, then the white wine or Swanson® Chicken Broth and lemon juice. Let the liquid boil off until the pan is almost dry, about 1 minute
- Add the water, pasta shells, and Campbell’s® Condensed French Onion Soup. Stir well, then cover the pot for 2 minutes to bring the water to a boil.
- Uncover the pot and reduce heat to a simmer, stirring until the pasta is al dente and the liquid is reduced to a creamy sauce, about 10 minutes. Be sure that you are stirring across the bottom of the pan to prevent the pasta from sticking or burning.
- Turn off the heat and add the Swiss cheese, stirring until melted. Serve topped with fried shallots and/or crispy bacon bits.
QUICK TIP
For additional texture and crunch, sprinkle crisp bacon bits on top before serving.
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