French onion Mac and Cheese
2 of (arguably) the most talked about wintery recipes, and for good reason. Here’s me combining the two, with the ultimate impressive comfort dish, which is actually very very easy to make.
Recipe, makes enough for 1-2;
THE MAC AND CHEESE
50g butter
2 heaped tbsp plain white flour
1 cup milk + more (until you have a cheese sauce consistency))
1 cup grated cheese (I used mozzarella and mild cheddar)
1 tsp dijon mustard
1 cup macaroni
THE ONIONS
3 large onions, sliced
2 tbsp oil
2 tbsp vinegar
Sprinkle dried thyme leaves
Dried rosemary (to taste)
1/2 cup water
Salt and pepper
More cheese to top
Method
Chop your onions in half, peel off the skins, and finely slice.
Add to a frying pan on medium heat, with 2 tbsp olive oil.
Cook the onions on medium low for 20-30 minutes, stirring every couple of minutes, and adding splashes of water if they start to stick.
When the onions are almost caramelised, add your vinegar and herbs, and season to taste.
Leave them to cook until browned & caramelised, then turn the heat to low and make your cheese sauce.
Melt your butter in a medium saucepan on medium heat.
Once melted, add your flour, and whisk until they form a clump.
Add your milk bit by bit, keeping the pan on the heat, whisking well to avoid lumps forming.
Once you have a roux sauce, add your grated cheese and mustard, and stir well until the cheese has melted - you may need to add more milk to keep the sauce runny enough. Season to taste.
Leave the sauce on low heat, stirring often to stop it sticking to the pan.
Whilst your cheese sauce is cooking, cook your macaroni in well salted water for 7-9 minutes, or until al dente.
Preheat the oven to 200°C.
Drain your macaroni, then add back to the pan that you cooked it in.
Pour over 3/4 your cheese sauce, mix through the Macaroni well, then pour it into your baking dish or skillet.
Top the Mac and cheese with your onions, and spread over.
Top with the remaining cheese sauce, and a handful of grated cheese, and bake for 10-15 minutes, or until the cheese is melted and golden brown.
Top with dried sage/ rosemary and serve.
Notes + Variations:
You can use any cheese you want in this - I use mozzarella to make it stringy, and cheddar for the taste, but any will work. Same goes with the pasta shape - use any you fancy.
