Christian's macaroni and cheese

Step 1/4

• 1½ red onions
• ¼ onion

• 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

• ½ tbsp sugar
• 100 ml sherry
• ½ bay leaf

• 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

• ¾ tbsp unsalted butter
• 20 g panko breadcrumbs

• 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

• 250 g macaroni
• 75 g Reblochon cheese
• 90 g shredded cheddar cheese
• ¾ unsalted butter
• ½ tbsp flour
• 2 tbsp white wine
• 125 ml cream
• 100 ml milk
• ½ tbsp Worcestershire sauce
• ½ tsp smoked paprika powder
• nutmeg
• salt
• pepper

• 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!

Enjoy your meal!