French onion Mac and Cheese

Ingredients

THE MAC AND CHEESE

• 50g butter
• 2 heaped tbsp plain white flour
• 1 cup milk + more (until you have a cheese sauce consistency))
• 1 cup grated cheese (I used mozzarella and mild cheddar)
• 1 tsp dijon mustard
• 1 cup macaroni

THE ONIONS

• 3 large onions, sliced
• 2 tbsp oil
• 2 tbsp vinegar
• Sprinkle dried thyme leaves
• Dried rosemary (to taste)
• 1/2 cup water
• Salt and pepper

• More cheese to top

Method

1. Chop your onions in half, peel off the skins, and finely slice.
2. Add to a frying pan on medium heat, with 2 tbsp olive oil.
3. Cook the onions on medium low for 20-30 minutes, stirring every couple of minutes, and adding splashes of water if they start to stick.
4. When the onions are almost caramelised, add your vinegar and herbs, and season to taste.
5. Leave them to cook until browned & caramelised, then turn the heat to low and make your cheese sauce.
6. Melt your butter in a medium saucepan on medium heat.
7. Once melted, add your flour, and whisk until they form a clump.
8. Add your milk bit by bit, keeping the pan on the heat, whisking well to avoid lumps forming.
9. Once you have a roux sauce, add your grated cheese and mustard, and stir well until the cheese has melted - you may need to add more milk to keep the sauce runny enough. Season to taste.
10. Leave the sauce on low heat, stirring often to stop it sticking to the pan.
11. Whilst your cheese sauce is cooking, cook your macaroni in well salted water for 7-9 minutes, or until al dente.
12. Preheat the oven to 200°C.
13. Drain your macaroni, then add back to the pan that you cooked it in.
14. Pour over 3/4 your cheese sauce, mix through the Macaroni well, then pour it into your baking dish or skillet.
15. Top the Mac and cheese with your onions, and spread over.
16. Top with the remaining cheese sauce, and a handful of grated cheese, and bake for 10-15 minutes, or until the cheese is melted and golden brown.
17. Top with dried sage/ rosemary and serve.