Mac & Cheese with Caramelised Garlic Pickle Onions
Ingredients
Serves 2
For the caramelised onions:
1 tbsp butter
2 white onions, thinly sliced
1 tbsp balsamic vinegar
2 tbsp Kew Hot Garlic Pickle
For the mac and cheese:
150g macaroni
2 tbsp butter
2 tbsp plain flour
350ml milk
2 garlic cloves, minced
1½ tsp thyme
1½ tsp rosemary
50g mature cheddar
50g Gruyère
Method
For the caramelised onions:
To a pan on low-medium heat add the butter and the onions. Fry until soft and translucent, then add the balsamic vinegar.
Continue cooking so the onions can continue to soften, reduce down and get sticky.
Now add Kew Hot Garlic Pickle and fry for a few more minutes.
Once the onions are really soft and sticky, remove from the heat and set aside.
For the mac and cheese:
Add your pasta to a pot of boiling, salted water and cook until soft (avoid al dente for this dish).
While the pasta is cooking, to a pan on low heat add your butter and flour and whisk together until a paste forms. Now whisk in the milk a little at a time until you have a sauce.
To the sauce add the garlic, thyme and rosemary. Season well. Now add the cheeses and stir until you have a delicious cheesy sauce.
Drain the macaroni, return to the pot and pour over the cheese sauce. Stir to combine.
Serve in bowls and top the mac and cheese with your deliciously spiced garlic pickle onions.
