Directions
- 1Slice lots of onions and cook them in a dutch oven with butter, salt, sugar, fresh thyme, and a bay leaf.
- 2Once caramelized, deglaze the pot with beef broth.
- 3Cook some flour to make a roux, then whisk in some milk until thickened.
- 4Throw in Monterey Jack, Gruyere and Dijon mustard until fully melted.
- 5Stir in your cooked macaroni.
- 6Transfer that mac and cheese to a buttered baking dish and top with even more cheese.
- 7Bake until your mac and cheese is bubbly and spotty brown.
- 8Sprinkle with fresh chives and serve.
Ingredients
- 4 onions
- 4 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon fresh thyme
- 1 bay leaf
- 2 cups beef broth
- 1 tablespoon flour
- 2 cups milk
- 2 cups Monterey Jack cheese
- 1 cup Gruyere cheese
- 1 tablespoon Dijon mustard
- 16 ounces cooked macaroni
- 1 cup more cheese
- 2 tablespoons fresh chives
Equipment
dutch ovenknifecutting boardwooden spoonwhiskbaking dish
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