Caramelised Onion Mac and Cheese
A comforting classic taken to a new level!  A rich and gooey Cheddar and red Leicester cheese sauce with caramelised onions for a sweet and savoury taste explosion.  This is definitely my favourite mac and cheese recipe so far...  a cheesy hug in a bowl!
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 90 mins
Total Time: 100 mins
Ingredients
  • 80 g butter (30g for onions, 50g for cheese sauce)
  • 1 onion (peeled & finely sliced)
  • 250 g macaroni
  • 4 tbsp plain flour
  • 600 ml full fat milk
  • 150 g mature Cheddar (grated)
  • 150 g Red Leicester (grated)
  • 1 tsp smoked paprika
  • 1/8 tsp cayenne pepper
  • 2 tsp Dijon mustard
  • sea salt & pepper (freshly ground)
  • 50 g panko breadcrumbs
  • 25 g Red Leicester (grated)
Instructions
  1. Preheat the oven to 200°C/ 180°C Fan/ 350°F/ Gas mark 6.
  2. In a large frying pan, melt 30 grams of the butter over medium-low heat. Add the onions with a pinch of salt and cook, stirring occasionally, until they are golden and caramelised, about 30-40 minutes.
  3. Bring a pan of salted water to a boil and cook the pasta according to packet instructions, drain and set aside.
  4. In a large pan, melt the remaining 50 grams of butter over a medium-high heat. Add the flour, whisking until combined to create a roux. Cook for 1 to 2 minutes then slowly pour in half the milk, whisking constantly so they mixture can thicken, about 5 minutes. Now slowly pour in the other half of the milk and whisk until thickened. Reduce the heat to low and add the Cheddar and Red Leicester. Stir until the cheese melts and then stir through the paprika, cayenne, mustard and salt and pepper to taste. Now stir in the cooked pasta and the onions.
  5. Transfer the mixture to a baking dish and top with the panko crumbs and Red Leicester. Bake until the top is golden and crunchy, about 25 minutes. Allow to cool for a few minutes before serving. Enjoy!