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…
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.
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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.
Boil the macaroni for about half the cooking time. Rinse in cold water and add to the sauce.
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Grease an oven dish with olive oil or butter and add the sauce/pasta to the dish.
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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!
