X Search By Ali Slagle Yield 6 to 8 servings Time 1 hour /.recipe-time-yield /.recipe-subhead Email Share on Pinterest Share on Facebook Share on Twitter /.share-group David Malosh for The New York Times. Food Stylist: Barrett Washburne. /.media-container This outrageously good macaroni and cheese fuses two classic comfort foods into one dish. Caramelizing onions can be a time-consuming affair, but here, the process is sped up by using high heat and and a little water to prevent scorching. The sauce is made with a combination of Gruyère, to remind you of French onion soup, and white Cheddar, to make it melty and smooth. Instead of topping the dish with a dusting of diminutive bread crumbs, it’s dotted with Gruyère toasts that become melty and crisp after a few minutes under the broiler. (You’ll want to slide a sheet pan undernea...