Christian's macaroni and cheese

Based on 9 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“There are so many variations on the classic macaroni and cheese, but this one, is mine. I hope you like it as much as I do. If so, leave me a little heart or write your thoughts in the comments.”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g macaroni
150 g Reblochon cheese
180 g shredded cheddar cheese
3 tbsp unsalted butter
250 ml cream
200 ml milk
4 tbsp white wine
½ onion
red onions
1 tbsp flour
200 ml sherry
40 g panko breadcrumbs
1 tsp smoked paprika powder
1 tbsp sugar
bay leaf
1 tbsp Worcestershire sauce
nutmeg
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot (small)
  • rubber spatula
  • frying pan (small)
  • pot (large, with lid)
  • pot (large, heavy-bottomed)
  • whisk
  • sieve
  • cooking spoon

Nutrition per serving

Cal
966
Protein
35 g
Fat
61 g
Carb
54 g
  • Step 1/4

    • cutting board
    • knife

    Peel all onions. Halve a red onion and set aside a few of the outermost layers to use as small bowls. Mince red onion, and mince white onion.

  • Step 2/4

    • pot (small)
    • rubber spatula

    Caramelize the sugar in a small pot over high heat. Once nicely browned, add the sherry, bay leaf, red onion bowls, and minced red onion. Reduce heat and let simmer until the liquid is almost gone. Remove from heat and transfer minced red onions into the little red onion bowls. Set aside for serving.

  • Step 3/4

    • frying pan (small)
    • pot (large, with lid)

    Melt some butter in a small pan. Add the panko breadcrumbs and cook, stirring, until they're crispy and golden brown. Set aside. Set a large pot of water to boil for the pasta.

  • Step 4/4

    • pot (large, heavy-bottomed)
    • whisk
    • sieve
    • cooking spoon

    In a large heavy-bottomed pot melt the remaining butter and fry the white onion cubes until translucent. Whisk in the flour and once thick, deglaze with white wine, cream, and milk. Simmer the sauce for approx. 5 min., then season with salt, pepper, Worcestershire sauce, paprika, and nutmeg. In the meantime, salt the pasta water and cook the macaroni according to the package instructions. Drain in a sieve and immediately add to the sauce with the cheeses. Stir until well combined, then serve mac and cheese with a little red onion bowl. Enjoy!