Ingredients

500g elbow macaroni

2 tablespoons of olive oil or rapeseed oil

750g red onions, diced

50g breadcrumbs

For the béchamel sauce:

50g unsalted butter

50g plain flour

500ml milk

200g Godminster Oak Smoked Vintage Organic Cheddar

100g Godminster Vintage Organic Cheddar

Salt and pepper to season

Method

• Bring a large pan of water to the boil, and add a splash of olive oil and a teaspoon of salt, then cook the pasta for approximately 7 minutes, or until al dente.
• Heat the olive oil in a large pan, add the onions and fry on a high heat until brown and caramelised.
• Preheat your grill to a medium heat.
• For the béchamel sauce​: melt the butter in a saucepan, adding the flour and stirring continously for 1 minute. Pour in the milk (whisking whilst you do so) and continue to whisk for 3 minutes or until the sauce starts to thicken. Remove from heat and add both cheeses, take care to mix well. Season to taste.
• Pour the macaroni into a mixing bowl and stir in your béchamel sauce​ and onions​.
• Transfer your mixture to a baking dish, taking care to spread it evenly. Top with breadcrumbs and a sprinkling of black pepper.
• Grill for 5-10 minutes or until golden brown.