The caramelised onion in this version of macaroni cheese makes it taste incredibly comforting. I like to use spiral pasta for a change.
Ingredients
For the macaroni
- 2 tablespoons butter
- 2 onions — thinly sliced
- 2 cloves garlic — crushed
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- 1 bay leaf
- ¼ cup white wine
- 2 teaspoons beef stock powder
- 2 teaspoons worcestershire sauce
- 500g pasta spirals
For the mozzarella cheese sauce
- 120g butter
- ½ cup flour
- 1 litre warm milk
- 3 cups grated mozzarella
- 2 cups grated tasty cheese
For the crispy crumb
- ½ cup panko breadcrumbs
- ½ cup grated cheese
- 1 tablespoon finely chopped fresh parsley
Method
For the French onion macaroni cheese
- Melt the butter in a medium saucepan and add the onions, garlic, thyme and bay leaf. Cook over a low heat for about 35 minutes until the onions are caramelised.
- Increase the heat to high and add the wine. Cook for 1 minute, using a wooden spoon to loosen any pan brownings.
- Stir in the stock powder and worcestershire sauce. Remove from the heat and discard the bay leaf.
- Preheat the oven to 200°C (180°C fan bake).
- Cook the pasta according to the packet instructions. Drain.
- To make the Mozzarella Cheese Sauce, melt the butter in a large, heavy-based saucepan. Whisk in the flour and cook for about 3 minutes, whisking constantly
- Slowly whisk in the warm milk. Continue whisking until the mixture is thick enough to coat the back of a spoon
- Reduce the heat and stir in the cheeses until melted.
- Stir in the cooked pasta, then fold in the onion mixture. Transfer to a 30 x 25cm oven dish.
- To make the Crispy Crumb, mix the breadcrumbs, cheese and parsley in a bowl.
- Sprinkle the crumb mixture over the pasta and bake for 20 minutes or until golden. Leave to cool for 5–10 minutes before serving.