French Onion Mac and Cheese

Ingredients

4 tablespoons unsalted butter, divided

2 large onions, very thinly sliced

1 teaspoon dried thyme

1bay leaf

1 pinch salt and ground black pepper to taste

1 (16 ounce) package elbow macaroni

2 tablespoons all-purpose flour

1 cup beef broth

1 cup milk

1 pinch freshly grated nutmeg, or to taste

¾ pound shredded Gruyere cheese

Directions

Step 1

Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir onions, thyme, and bay leaf in the butter for 5 minutes; season with salt and pepper. Reduce the heat to medium-low and cook until onions are browned, 10 to 15 minutes. Transfer to a plate and discard the bay leaf. Reserve the skillet.

Step 2

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

Step 3

Meanwhile, melt remaining butter in the reserved skillet over medium heat. Whisk in flour for 1 minute, then whisk in beef broth and milk and bring to a boil; season with nutmeg, salt, and pepper. Reduce heat and cook until thickened, about 5 minutes. Stir in Gruyere cheese until melted.

Step 4

Drain macaroni and toss with onion and sauce until well combined.

Cook's Note:

You can use penne rigate instead of elbow macaroni.

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