Baked macaroni cheese with French onion soup sauce
Two comfort food favourites collide in this ribsticking recipe! Classic mac 'n' cheese gets an injection of flavour with French onion soup sauce and cheesy breadcrumb topping. It's a cheat day must!
- 15 mins preparation
- 15 mins cooking
- Serves 4
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Ingredients
- 400 gram dried macaroni pasta
- 1 tablespoon butter
- 2 red onions, thinly sliced
- 3-4 sprigs thyme
- 2 tablespoon sherry
- 2 tablespoon plain flour
- 2 cup beef stock
- 3/4 cup milk
- 1 1/2 teaspoon Worcestershire sauce
- 1 1/2 cup grated gruyère cheese
- 1 cup grated cheddar cheese
- salt and pepper
- handful chopped parsley
- 1/2 cup panko breadcrumbs
Method
- 1Cook the macaroni according to the pack directions. While it is cooking, melt butter in a medium saucepan. Add onions and thyme and cook gently for 10 minutes, stirring frequently.
- 2Add the sherry and stir until evaporated then mix in the plain flour. Stir and cook for 1 minute then gradually add the stock, stirring well after each addition.
- 3Mix in the milk and Worcestershire sauce and stir continually with a wooden spoon until starting to thicken. Stir in 1 cup of gruyère and all the cheddar and mix well.
- 4Fold in cooked macaroni and season with salt and pepper. Divide between ramekins or pour into an ovenproof dish. Mix remaining gruyère and parsley through the breadcrumbs and scatter on top. Grill until golden and melted.
Notes
For a really creamy, indulgent sauce, swap the milk for 1 cup marscapone cheese. You could use a pinch of dried thyme if you don't have fresh.
