French Onion Mac and Cheese by Chefbrimmy

Ingredients

• 450g (1 lb) elbow macaroni
• 3 large yellow onions, thinly sliced
• 4 tbsp unsalted butter
• 250ml (1 cup) beef broth
• 200g (2 cup) gruyère cheese, shredded
• 100g (1 cup) sharp cheddar cheese, shredded
• 1 tsp fresh thyme leaves
• 2 tbsp all-purpose flour
• 250ml (1 cup) whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Melt butter in a large skillet over medium-low heat and add sliced onions, cooking for 20-25 minutes until deeply caramelized and golden brown.
2. Stir in fresh thyme and flour, cooking for 1-2 minutes to remove the raw flour taste.
3. Deglaze the skillet with beef broth, scraping up any browned bits from the bottom, and simmer for 5 minutes until slightly thickened.
4. Whisk in the milk and bring to a gentle simmer, then stir in the shredded cheeses until smooth and fully melted.
5. Boil the macaroni in salted water according to package directions until al dente, then drain.
6. Combine the cooked pasta with the cheese and onion sauce, tossing thoroughly to coat, and serve immediately.