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Prep 15min
Total30min
Servings4
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Ingredients
2
cups uncooked elbow macaroni
2
tablespoons butter
2
tablespoons Gold Medalâ„¢ all-purpose flour
1
teaspoon salt
1
tablespoon grated or very finely chopped onion
2
cups milk
2
cups shredded fontina cheese (8 oz)
1
tablespoon chopped fresh thyme leaves
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Steps
1
Cook and drain macaroni as directed on package.
2
In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and onion. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
3
Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and thyme. Stir with whisk until smooth. Stir in drained macaroni.
4
Serve with additional thyme if desired.
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After cooking but before adding cheese, if sauce is lumpy, either strain or add to a blender and turn on high until smooth before adding cheese.
For a crunchy top crust, spread macaroni and cheese in a baking dish, and place under the broiler for a few minutes, watching carefully, until golden brown.
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Nutrition Facts are not available for this recipe
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