There is nothing more delicious than macaroni and cheese. With so many variations of this recipe available, you are bound to find one recipe that satisfies your taste buds.
To kick off our long weekend we decided to indulge in some good old comfort food.
What you will need:
- Cheddar, Cacciocavalo, Havarti and Emmental
- 1 onion
- ½ cup of flour
- ¼ cup of milk or more as needed
- Butter
- A bag of elbow pasta (macaroni)
- Salt & Pepper
- Bread crumbs
- Truffle oil
o First thing you need to do is to decide on four of your favourite melt-able cheese. We went with Cheddar, Cacciocavalo, Havarti and Swiss cheese. Grate a half portion of all these cheese and leave it in the fridge.
o As you are grating the cheese, put a large pot of water to boil and add salt and pasta until cooked.
o Pre-heat the oven to 350
o Thinly slice 1 onion
o Add butter to a pan and cook the onion until golden or soft.
o Once the onions are cooked, pour a touch of milk and flour to create a béchamel sauce. Continue the process until you achieve the amount and consistency you desire.
o Take half of the grated portion of the 4 cheeses and add to the béchamel sauce. Stir it in nicely so that you have a creamy sauce.
o Drain the pasta and slowly start stirring it into the béchamel sauce.
o Add the pasta in a Pyrex pan and top off with bread crumbs and the rest of the grated cheese.
o Leave pasta in the oven until the top becomes golden.
o Pour some truffle oil over the pasta and serve!
See you next Sunday for more recipes!
XOX
Yellow
