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

Nutrition per serving