Godminster Oak Smoked Mac & Cheese with Caramelised Onions

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

  • 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.
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