Whiskey-flavoured cheddar cheese, caramelized onions, and roasted garlic – if you’re used to the kind of mac in cheese that lives in a box, then let’s just call this one the boutique hotel version.
- 1 large onion, sliced
- 2 tablespoons olive oil
- 4 tablespoons butter (brown butter, if you have it)
- 4 tablespoons white flour
- 1 cup milk
- 3 cups whiskey-flavoured old cheddar, grated (If you don’t have this any extra-old cheddar would work here)
- 1 tablespoon roasted garlic, minced
- 2 cups cooked macaroni pasta, (about 250 grams uncooked pasta)
- 3 tablespoons parmesan cheese
- 3 tablespoons panko crums
- First, caramelize the onion:
- In a large frying pan, add the olive oil and heat and then add the large onion.
- Cook over medium heat until the onion is brown and gooey.
- Set aside.
- Get your pasta boiling. You want it cooked but al dente because it will continue to cook a bit. When it’s finished, drain and set it aside.
- In a medium sauce pan, add the butter and heat. Stir in the flour and cook and stir for a few minutes until thickened.
- Add about 1/4 cup of the milk and stir until thickened.
- Add in about 1 cup of the cheese, stir in.
- Add the remaining milk and cheese in a few batches, stirring to smoothen the sauce.
- When the sauce is ready, incorporate the caramelized onions, roasted garlic, and then stir in the pasta.
- Pour the mac and cheese into a baking dish. I used an 8 by 5 loaf pan.
- Sprinkle the panko crumbs over the top, and then the parmesan.
- Bake at 350 for about 20 to 30 minutes until the top is slightly browned.