Ingredients
6
6 servings
- •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) package elbow macaroni
- •2 tablespoons all-purpose flour
- •1 cup beef broth
- •1 cup milk
- •1 pinch freshly grated nutmeg, or to taste
- •0.75 pound shredded Gruyere cheese
Instructions
- 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.
- 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.
- 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.
- Drain macaroni and toss with onion and sauce until well combined.
Nutritional Facts
Per 6 servings
- Calories: 634
- Carbohydrate: 65g
- Fat: 28g
- Fiber: 3g
- Protein: 29g
- Sugar: 6g
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