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.
2
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.
3
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.
4
Preheat the oven to 180 °C.
5
Boil the macaroni for about half the cooking time. Rinse in cold water and add to the sauce.
6
Grease an oven dish with olive oil or butter and add the sauce/pasta to the dish.
7
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!
