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Macaroni and Cheese from Rebar Recipe

Macaroni and Cheese from Rebar Recipe

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Ingredients:

Serving

6 cups dry pasta, shapes
1/4 cup olive oil
1 large yellow onion, minced
2 tsp salt
8 garlic cloves, minced
1/3 cup chopped oregano
2 tbsp chopped thyme
1/2 cup chopped italian parsley
1/4 cup butter
3 1/2 cups milk
1/4 cup unbleached flour
4 cups grated aged white cheddar cheese (about 330g)
4 cups fresh breadcrumbs
1 cup grated parmesan cheese
1/2 cup pine nuts

Directions:

*I would use a bit less pasta, maybe 5 cups, because I like lots of sauce.
**Fresh herbs are best of course but dried works fine too.
***4 Pieces of bread ripped up.
Cook pasta in boiling, salted water until just done. strain and toss with a light coating of olive oil. set aside or refrigerate. (This step can be done one day in advance.).
Meanwhile, heat 1 tbsp (15ml) olive oil in a small skillet and sauté onion for 5 minutes. add half of the minced garlic, 1/2 tsp (2.5ml) salt and sauté until the garlic turns golden. transfer to a small bowl and stir in half of the chopped herbs. Set aside.
Next, make a roux for the cheese sauce. Gently heat the milk and keep it warm. Set a saucepan over medium heat and melt the butter. Sprinkle in flour and whisk constantly as the flour and butter turn golden. Gradually add the warm milk and 1 tsp (5ml) salt and whisk thoroughly. heat until the sauce thickens (about 10 minutes). Add the sautéed onion/herb mix, grated cheese and stir until the cheese melts. Season to taste.
Finally, make the topping. Combine the breadcrumbs with the remaining garlic, herbs, Parmesan, pine nuts, 1/2 tsp (2.5ml) salt, plenty of cracked pepper and the remaining 3 tbsp (45ml) olive oil. Mix together thoroughly.
Preheat the oven to 350°F.
To assemble, combine the noodles and cheese sauce in a large bowl and mix well. pour into an oiled 8 x12-inch dish.* Scatter the topping over the entire surface, working some of it into the noodles. Bake uncovered until golden and bubbly (about 45 minutes). Serve piping hot.
*Not necessary to oil the dish.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	692.77 Kcal (2900 kJ)
Calories from fat	289.32 Kcal
		% Daily Value*
Total Fat	32.15g	49%
Cholesterol	57.37mg	19%
Sodium	1045.32mg	44%
Potassium	472.68mg	10%
Total Carbs	78.14g	26%
Sugars	7g	28%
Dietary Fiber	9.35g	37%
Protein	22.75g	46%
Vitamin C	5.8mg	10%
Vitamin A	0.1mg	2%
Iron	3.5mg	19%
Calcium	529.3mg	53%

Amount Per 100 g
Calories	211.73 Kcal (886 kJ)
Calories from fat	88.42 Kcal
		% Daily Value*
Total Fat	9.82g	49%
Cholesterol	17.53mg	19%
Sodium	319.47mg	44%
Potassium	144.46mg	10%
Total Carbs	23.88g	26%
Sugars	2.14g	28%
Dietary Fiber	2.86g	37%
Protein	6.95g	46%
Vitamin C	1.8mg	10%
Iron	1.1mg	19%
Calcium	161.8mg	53%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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