French Onion Mac 'n' Cheese

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french onion mac n cheese
  • 4Servings


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


In a skillet, melt 2 tablespoons 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 a 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 tablespoons 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.