French Onion Mac 'n' Cheese

By boscobojo

Ingredients

• 4 Tbl. butter
• 2 large onion, very thinly sliced
• 1 tsp. ground thyme
• 1 bay leaf
• Salt and pepper
• 1 lb. penne rigate or whole wheat penne rigate pasta
• 2 Tbl. flour
• 1 cup chicken stock
• 1 cup whole milk
• Freshly grated nutmeg
• 3/4 lb. gruyere cheese, shredded

Preparation

Step 1

In a skillet, melt 2 Tbl. butter over medium high heat. Stir in the onions, thyme and bay leaf for 5 minutes; season with salt and pepper. Lower the heat and cook until the onions are browned, 10 to 15 minutes. Transfer to a plate and discard the bay leaf. Reserve the skillet.

Meanwhile, bring a large pot of water to boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.

In the reserved skillet, melt the remaining 2 Tbl. butter over medium heat. Whisk in the flour for 1 minute, then whisk in the chicken stock and milk and bring to a boil; season with salt, pepper and nutmeg. Lower the heat and cook until thickened, about 5 minutes. Stir in the cheese until melted.

Combine the onions and sauce with the pasta and toss well.