Creative versions of mac and cheese has a tendency to occur at my house simply because they are a wonderful way to use up leftover cheeses. It`s also great to make a bigger portion and use as a side to different meals through the week, for example alongside roasted chicken or stews. I`ve topped this version with kadayif for extra crunch, but bread crumbs or simply more grated cheese will also be great.
Ingredients
- 2 x yellow onion
- 1 tbsp olive oil
- 1 tsp sugar
- ½ tsp salt
- ½ tsp black pepper
- ½ dl dry white wine
- 25 g butter
- 25 g plain white flour
- 4 ½ dl milk
- 80 g blue cheese
- 80 g mature cheese
- 160 g macaroni
- 60 g kadayif
Method
- Slice the onions finely. Heat up the olive oil in a saucepan and add the onions. Sweat on medium/low heat until it`s softened and strating to caramelise. This will take about 50 minutes. Add a little water and stir occasionally so that it doesn't burn. After about 50 minutes the sugar, salt, black pepper and white wine is added. Let reduce completely.
- Melt the butter into the onion. Stir in the flour and let simmer on low heat for a couple of minutes before you whisk in the milk. Simmer on low heat while stirring until the sauce has thickened.
- Grate or chop the cheese and stir into the warm sauce. I used fourme d'Ambert and comté, but any blue cheese and mature cheese you prefer will work well. Add salt and pepper to taste.
- Preheat the oven to 180 °C.
- Boil the macaroni for about half the cooking time. Rinse in cold water and add to the sauce.
- Grease an oven dish with olive oil or butter and add the sauce/pasta to the dish.
- Cut or slice the kadayif into smaller pieces and mix with a little olive oil and salt. Arrange on top of the pasta. Bake in the middle of the oven for about 25 minuter or until the topping has a nice golden colour. Serve with a crisp, tangy salad!
