French Onion Mac and Cheese Recipe

Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir onions thyme and bay leaf in the 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 the 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 Gruyere cheese until melted.

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