An upscale French onion soup mac and cheese recipe! Don't skimp on the cheese! It makes the mac and cheese taste amazing.
Ingredients
- 4 tablespoons unsalted butter , divided
- 2 large onions , very thinly sliced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 pinch salt and ground black pepper , to taste
- 1 package elbow macaroni , 16 ounce
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup milk
- 1 pinch freshly grated nutmeg , or to taste
- 0.75 pounds shredded Gruyère cheese
Instructions
-
1
Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir onions, thyme, and bay leaf in 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 bay leaf. Reserve the skillet.
-
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.
-
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 Gruyère cheese until melted.
-
4
Drain macaroni and toss with onion and sauce until well combined.
Nutrition Facts
Per serving
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