Mac & Cheese with Caramelised Garlic Pickle Onions Recipe


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


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.