A very cheesy one, designed to keep Maarten, home alone, from even wanting to experiment with over-the-top melted cheese concoctions.
Ingredients
- 500g macaroni
- For the cheese sauce
- 2 onions, finely chopped
- 2 cloves garlic, finely chopped
- 25 cl milk (TIP: this is a dairy heavy dish: to cut back a bit I use Alpro’s “This is not M.lk!” , a surprisingly milk-like vegan alternative)
- 3 tsp starch (ex. Maizena) – or flour
- 200g cheddar, grated or diced
- 50g butter
- 1tsp salt
- 1tsp salt
- Nutmeg
- Black pepper
- For the grilled top layer
- 200g of your favorite grilling cheese, grated
Method
- Start by boiling water to cook the macaroni. You’ll want to keep your pasta on the undercooked side: the pasta will continue softening in the cheese sauce. When done, you’ll just need to drain, mix in a tsp of the butter to make sure the macaroni don’t stick together, and set aside.
- Meanwhile, soften the onions in a medium saucepan with a bit of oil, on medium heat. Add the garlic when the onions are almost done, and stir for another minute.
- Add the milk and butter and salt to the onions and garlic. Let the butter melt, then gradually blend in the starch; keep stirring until the texture thickens.
- Add the cheddar, keep on stirring until melted.
- Add nutmeg and pepper, to taste.
- Combine pasta and cheese sauce in a large baking dish. Sprinkle the grilling cheese on top in an even layer.
- Bake the dish. All you really want to do now is to grill the top layer of cheese (assuming the pasta is still warm). Activating the grill function can vary from one oven to the other – so do what works for your oven in terms of temperature and time: the cheese on top must turn to a hot and bubbly, irresistible golden brow
Guten Appetit!