Caramelised Onion Mac and Cheese

Ingredients

• 30 g Butter (For the onions)
• 1.5 White onion (Sliced)
• Salt (Big pinch, for the onions)
• 1 tsp Balsamic glaze
• 1 tbsp Sweet soy sauce (Must be sweet)
• 750 g Milk
• 45 g Plain white flour
• 75 g Butter (For the béchamel)
• 0.5 tsp Mustard
• 0.25 tsp Black pepper
• 1 tsp Salt (Around 1 tsp; season to preference)
• 100 g Sharp extra mature cheddar (Grated; other cheeses such as Red Leicester may be used instead)
• 100 g Mozzarella (Grated)
• 250 g Dry macaroni
• 40 g Parmesan (Grated, for topping)

Steps

1. 1

   Slice the onions. Melt the 30 g butter in a frying pan and add the onions and a big pinch of salt. Fry until soft and translucent.

2. 2

   Add the balsamic glaze and sweet soy sauce. Cook over low heat for about 15 minutes, until the onions are soft and caramelised.

3. 3

   In a saucepan over low heat, melt the 75 g butter for the béchamel. Add the flour and whisk continuously until smooth and lump-free.

4. 4

   Cook the roux for a couple of minutes, whisking occasionally. Keep it pale; do not let it brown.

5. 5

   Vigorously whisk in about 2–3 tablespoons of the milk. The mixture may look almost split at this stage.

6. 6

   Gradually whisk in the remaining milk, adding it bit by bit (about one-third at a time) until fully incorporated and smooth.

7. 7

   Add the salt and black pepper, then season to taste. Keep the sauce over low heat until thickened, about 15 minutes.

8. 8

   Boil the macaroni until cooked, about 10 minutes. Drain it and rinse with cold water.

9. 9

   Preheat the oven to 180°C (360°F).

10. 10

    Once the béchamel has thickened, add the cheddar and mozzarella, reserving about one-quarter of the cheese for the top. Mix until combined, then take the pan off the heat.

11. 11

    Mix the cooked macaroni with the cheese sauce, reserving a small amount of sauce for the topping. Spoon the mixture into a baking tray.

12. 12

    Stir the caramelised onions through the macaroni mixture.

13. 13

    Dollop the reserved sauce over the top, then add the reserved cheese and grated Parmesan. Breadcrumbs may also be added for a crunchy topping; extra cheese is optional.

14. 14

    Bake for 20 minutes, until melted, bubbling, and hot. Serve.

Notes

The source does not specify the amount of optional breadcrumbs, a specific baking-tray size, or an exact yield. Salt quantity is approximate and should be adjusted to taste.

Nutrition per serving

• main
• pasta
• baked
• comfort food
• vegetarian
• autumn