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Ingredients
- 1 lb. elbow macaroni
- Kosher salt and freshly ground white pepper, to taste
- 12 tbsp. unsalted butter
- 1 cup flour
- 1 medium yellow onion (1⁄2 minced, 1⁄2 whole)
- 6 whole cloves
- 2 bay leaves
- 8 cups whole milk
- 1 lb. Comté, fontina, or Gruyère, grated
- 1 tbsp. freshly grated nutmeg
- 1 ⁄4 cup bread crumbs
Preparation
Step 1
Cook macaroni in a 6-qt. saucepan of boiling salted water until al dente, about 8 minutes; drain and transfer to a bowl. Stir in 2 tbsp. butter; set aside.
Heat oven to 375°. Add remaining butter to pan; melt over medium-high. Cook minced onion until golden, 6–8 minutes. Stir in flour; cook 3 minutes. Stud remaining onion half with cloves and bay leaves and add to pan. Add milk; boil. Reduce heat to medium; cook, stirring occasionally, until thickened, 5–7 minutes. Strain sauce through a fine-mesh sieve over macaroni. Stir in three-quarters of the cheese, the nutmeg, salt, and pepper; transfer to a 9" x 13" baking dish. Top with remaining cheese and the bread crumbs; bake until golden and bubbly, 40–45 minutes.