Categories: Pasta

Ingredients

• 5 tbsp. unsalted butter, divided
• 4 cups chopped Vidalia onion
• 1 1/2 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 2 tbsp. water
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 tbsp. fresh thyme
• 2 cups shredded fontina cheese, divided
• 3/4 lb. elbow macaroni, cooked as directed
• Garnish: fresh thyme, black pepper

Directions

1. Heat a 12-inch cast-iron skillet over medium-high heat. Reduce heat to medium; add 1 tbsp. butter, stirring until butter is melted. Add onion, 1/4 tsp salt, and 1/4 tsp pepper; cook, stirring frequently, until onion is golden brown and softened, about 8 minutes. Stir in 2 tbsp. water. Reduce heat to medium-low; cover and cook, stirring occasionally, until onion is very soft, about 45 minutes. Remove from skillet.

2. Preheat oven to 350.

3. In a large saucepan, melt remaining 4 tbsp. butter over medium heat. Whisk in flour; cook for 1 minute, stirring constantly. Whisk in milk, thyme, remaining 1 1/4 tsp salt and 1/2 tsp pepper. Bring mixture to a simmer, whisking constantly. Remove from heat. Add 3/4 cup cheese, stirring until cheese is melted.

4. In a large bowl, stir together cooked pasta, onion, cheese sauce, and 3/4 cup cheese. Spoon pasta mixture into skillet. Cover with foil.

5. Bake until heated through, about 30 minutes. Uncover and sprinkle with remaining 1/2 cup cheese. Bake until cheese is melted, 3 to 5 minutes more. Garnish with thyme and pepper.

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