RecipeShare Test Kitchen

Creamy rigatoni baked in a rich caramelized onion, gruyere, and Alfredo sauce with a golden cheesy top.
This baked rigatoni takes the cozy comfort of mac and cheese and layers in the deep, savory sweetness of caramelized onions. The onions cook slowly until they turn golden and jammy, then the pasta simmers right in the pan with stock to build flavor. A creamy Alfredo base and gruyere bring richness and melt, while a quick broil adds a golden, bubbling top. It is a simple, one-skillet approach that feels special enough for guests but easy enough for a weeknight.
Expect a savory, slightly sweet onion base with a nutty, creamy cheese finish. The thyme and garlic give it a gentle aromatic lift, and the gruyere adds that signature French onion depth. The broiled top adds toasted cheese notes and a satisfying contrast to the creamy interior.
Caramelized onions are the heart of the dish. They take time, but the slow cook develops rich flavor that makes the sauce taste complex. Gruyere melts smoothly and brings a nutty character that pairs naturally with onions. The Alfredo sauce provides body and creamy consistency, while beef stock adds a savory backbone. A splash of wine helps deglaze the pan and lifts the flavors.
Start by caramelizing onions in butter and olive oil over medium-low heat, stirring often so they do not burn. Once they are deep golden, add garlic and thyme, then deglaze with wine. The pasta simmers in stock and water right in the skillet, absorbing flavor as it cooks. Stir in Alfredo sauce and half the cheese to create a smooth base, then top with the remaining cheese and broil until the surface is golden and bubbling.
Keep the heat low for the onions and give them time; quick heat makes them bitter. If the skillet dries out during caramelizing, add a small splash of water to keep them moving. Use freshly grated cheese so it melts without clumping. When broiling, stay close; the top goes from golden to burned fast.
Use sharp white cheddar if you do not have gruyere. Swap rigatoni for penne or ziti. Vegetable stock works for a vegetarian version. If you prefer a lighter sauce, replace half the Alfredo with a small amount of milk and an extra handful of cheese.
Caramelize the onions a day ahead and store them in the fridge. You can assemble the pasta up to the broil step and refrigerate for up to 24 hours, then broil right before serving. Leftovers reheat well in a covered skillet with a splash of water to loosen the sauce.
Buy onions in a larger bag and use the extras for soups or sandwiches. If gruyere is expensive, blend it with a more affordable white cheddar. Store-brand Alfredo sauce works well here because the onions and stock provide most of the flavor.
Use a lighter Alfredo sauce and reduce the butter by 1 tablespoon during caramelizing. Choose part-skim cheese or use a smaller amount of gruyere with more herbs to keep flavor strong. These adjustments keep the dish creamy while cutting saturated fat.
Creamy rigatoni baked in a rich caramelized onion, gruyere, and Alfredo sauce with a golden cheesy top.

Take your time caramelizing onions for the deepest flavor.
Use gruyere for the best balance of nutty richness.
Broil just until golden and watch closely to avoid burning.
We use affiliate links, which may earn us a small commission at no extra cost to you.
Heat butter and olive oil in an oven-safe skillet over medium-low.
Add onions and cook slowly, stirring often, until golden and caramelized.
Stir in garlic and thyme; cook for 2 minutes.
Pour in wine, scraping the skillet, and cook until nearly evaporated.
Add beef stock, water, pasta, and worcestershire sauce.
Simmer until pasta is al dente and most liquid is absorbed, 6 to 8 minutes.
Stir in Alfredo sauce and half the cheese until smooth.
Top with remaining cheese and broil 2 minutes until golden.
Garnish with fresh thyme and serve hot.
10/12/2025
I used penne and it held the sauce well.
10/6/2025
Gruyere made it extra nutty and the top browned perfectly.
10/2/2025
The onion flavor came through beautifully without being too sweet.
Create and edit your own recipes, import from most websites, plan your week, and build smart grocery lists.
Import recipes from most websites
Create and edit your own recipes
Plan your week with the Meal Planner
Mark favourites for quick access
Build grocery lists from your meal plan
Tick off pantry items you already have
Serving Size: 1 plate
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Add your personal creations and build your own recipe collection.