½ pound elbow macaroniKosher salt, freshly ground black pepper4 tablespoons canola oil1½ tablespoons unsalted butter, divided1 yellow onion, sliced2 garlic cloves, smashed10 fresh thyme sprigs, plus 1 teaspoon chopped fresh thyme leaves1 tablespoon all-purpose flour2 cups chicken stock1 cup heavy cream¼ pound or 1½ cups Parmigiano-Reggiano or Asiago cheese, coarsely gratedCook the macaroni in lightly salted boiling water for about 8 minutes until tender, but still firm. Drain well and set aside.Heat the oil and 1 tablespoon butter over medium-low flame in a high-sided sauté pan. Add the sliced onions, garlic and thyme sprigs. Sauté for about 5 minutes, until the onions are transparent. Add the remaining butter and flour, stirring to combine.Pour in the stock and bring to a simmer. When the stock begins to bubble, whisk the cream into the sauce and gently simmer for 2 to 3 minutes. Strain the sauce through a fine-mesh strainer into another pot and place over medium-low heat.Add the cheese and whisk until it is completely melted. Season lightly with salt and pepper. Add the cooked macaroni, stirring to combine. Before serving, mix in the chopped thyme.

Courtesy of Chef Michael Mina.