Ingredients:
- 1/4 cup unsalted butter
- 1/4 cup flour
- 2 cups whole milk
- 1 cup shredded gruyere cheese
- 1 tablespoon dijon mustard
- brown butter caramelized onions
- salt and pepper, to taste
- pasta of choice (I used pappardelle, save the pasta water!)
- 1/2 cup pasta water
- freshly grated parmesan
Preparation:
- In a pan over medium heat, melt the butter.
- Once the butter is melted, we are going to take it a step further to brown! Continue cooking the butter, stirring constantly until brown bits appear at the bottom of the pan (it may foam up a bit but stirring should help you see the brown bits appear!)
- Once the butter is brown, reduce the heat to low, add in the flour and whisk until combined. This is a roux!
- While continually whisking, pour in the milk and allow the sauce to thicken.
- Season with salt and pepper to taste.
- Add in the gruyere cheese, dijon mustard, and brown butter caramelized onions. Stir to combine.
- Cook your pasta in boiling, salted water until al dente (i did a couple minutes less than package instructions because the pasta will continue to cook in the sauce!) DON’T FORGET TO SAVE YOUR PASTA WATER!
- Add your cooked pasta to the sauce along with some pasta water to thin it out.
- Serve with freshly grated parmesan cheese and enjoy!
