Michael Mina's Macaroni and Cheese  Serves 4-6  ½ pound elbow
macaroni  Kosher salt, freshly ground black pepper  4
tablespoons canola oil  1½ tablespoons unsalted butter, divided
1 yellow onion, sliced  2 garlic cloves, smashed  10 fresh thyme
sprigs, plus 1 teaspoon chopped fresh thyme leaves  1 tablespoon
all-purpose flour  2 cups chicken stock  1 cup heavy cream  ¼
pound or 1½ cups Parmigiano-Reggiano or Asiago cheese, coarsely
grated  1. Cook the macaroni in lightly salted boiling water for
about 8 minutes until tender, but still firm. Drain well and set
aside.  2. Heat the oil and 1 tablespoon butter over medium-low
flame in a high-sided saute pan. Add the sliced onions, garlic,
and thyme sprigs. Saute for about 5 minutes, until the onions
are transparent. Add the remaining butter and flour, stirring to
combine.  3. 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