Ingredients
- Salt and pepper
- 1 pound whole wheat macaroni or penne pasta
- 3 tablespoons butter
- 2 large onions—peeled, quartered and thinly sliced
- 1 bay leaf
- 1 teaspoon ground thyme (about 1/3 palmful)
- 2 tablespoons flour
- 1 1/2 cups whole milk
- 1/2 cup beef stock
- 2 1/2 cups grated gruyère or swiss cheese
- 2 tablespoons dijon mustard
- 1/4 cup finely chopped fresh chives
Description
Rachael Ray Magazine
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