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French Onion Mac n Cheese
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| For the crispy topping: | |
| 1 tbsp | EVOO |
| 3 tbsp | butter |
| 4 | garlic cloves |
| 1.5 c | Panko breadcrumbs |
| 2 tbsp | fresh thyme, finely chopped |
| 1/4 c | parsley, chopped |
| 1/2 c | grated Parmigiano-Reggiano cheese |
| For the onions: | |
| 1 tbsp | EVOO |
| 3 tbsp | butter |
| 4 large | onions, thinly sliced |
| 2 | bay leaves |
| Salt | |
| pepper | |
| 1/2 c | dry white wine |
| 1 10oz can | beef consommé |
| For the Cheese Sauce: | |
| 3 tbsp | butter |
| 2 rounded tbsp flour | |
| 2 c | whole milk |
| Salt | |
| pepper | |
| Freshly grated nutmeg, to taste | |
| 2 c | grated Gruyere cheese |
| 1 lb | short cut pasta of choice |
Serves 6-8
Preparation:
For the topping, heat EVOO and butte in a small pan over medium heat. Add garlic and stir 2-3 minutes then add Panko and stir to combine and lightly toast, 1-2 minutes. Remove from heat and add in herbs and cheese.
For the onions, heat EVOO and butter in a large skillet over medium heat. Add onions and bay, salt and pepper, and caramelize, 25-30 minutes. Deglaze with wine and add consommé. Keep warm over low heat.
Bring a pot of water to a boil Goethe pasta and preheat oven to 400 F.
For the cheese sauce, melt butter in medium saucepot over medium to medium high heat. Whisk in flour, cook for 1 minute then add milk. Season with salt, pepper and nutmeg and thicken to coat spoon. Add Gruyere, stirring in figure 8 motion, and melt into sauce. Reduce heat to low.
Undercook pasta by 1 minute them drain and return to pot. Combine with onions and cheese sauce then transfer to a casserole dish. Top with breadcrumb mixture and bake until golden, 20-25 minutes. Serve with spinach salad or shaved raw asparagus salad alongside.
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