1 lb. whole wheat macaroni (or penne)
3 Tbsp. butter
2 large onions, thinly sliced
1 bay leaf
1 tsp. ground thyme
2 Tbsp. flour
1.5 cups whole milk
1/2 cup beef stock
2.5 cups grated Gruyere (or Swiss)
2 Tbsp. Dijon mustard
1/4 cup finely chopped chives
Bring a large pot of water to a boil, salt it, and add the pasta. Cook according to package directions until al dente; drain.
While pasta is cooking, heat a large, deep skillet over medium-high heat. Add the butter to melt, then add the onions, bay leaf, and thyme; season with salt/pepper. Cook, stirring occasionally, until the onions are light caramel in color (15-20 minutes).
Preheat the broiler. Discard the bay leaf. Stir the flour into the onion mixture. Stir in the milk and beef stock and bring to a boil. Cook, stirring, until thickened, about 2 minutes. Remove from heat and stir in 1.5 cups cheese until melted, then stir in the mustard.
Add the pasta to the sauce and toss. Spoon into a 9x13 casserole dish, top with the remaining 1 cup cheese and broil until brown (2-4 min). Top with chives and serve immediately.
*Recipe courtesy Everyday with Rachael Ray magazine; April, 2010.
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