An upscale mac and cheese! Don't skimp on the cheese! It makes the mac and cheese taste amazing!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You can use penne rigate instead of elbow macaroni.

Nutrition Facts

633.5 calories; 29.4 g protein; 64.8 g carbohydrates; 86 mg cholesterol; 372.4 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/18/2020
5.17.20 This really is a styled-up mac and cheese, and whatever you do, DON’T substitute cheddar for the Gruyere. If Gruyere is not available, swiss might work as a substitute, but the flavor that you get from the Gruyere is awesome. Also, would recommend not skimping on the onions, they’re an important part of making this distinct. Fortunately, I had set aside some of the pasta water because the cheese sauce was very thick and starting to get stringy, so I used quite a bit to get the sauce to the right consistency. We love mac and cheese, and this is a special one! Read More
(7)

Most helpful critical review

Rating: 3 stars
05/26/2020
I used regular Swiss cheese and it didn't stick to noodles came out clumpy. Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/17/2020
5.17.20 This really is a styled-up mac and cheese, and whatever you do, DON’T substitute cheddar for the Gruyere. If Gruyere is not available, swiss might work as a substitute, but the flavor that you get from the Gruyere is awesome. Also, would recommend not skimping on the onions, they’re an important part of making this distinct. Fortunately, I had set aside some of the pasta water because the cheese sauce was very thick and starting to get stringy, so I used quite a bit to get the sauce to the right consistency. We love mac and cheese, and this is a special one! Read More
(7)
Rating: 3 stars
05/26/2020
I used regular Swiss cheese and it didn't stick to noodles came out clumpy. Read More
Rating: 4 stars
05/27/2020
Used 1lb of cheese Read More
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Rating: 5 stars
05/28/2020
Delicious!! Read More
Rating: 5 stars
06/13/2020
didn't have the right cheese so I substituted velveeta queso blanco, tasting it often so I didn't get too much cheese. It was excellent !! Tastes just like french onion soup !! Read More