Tuesday, December 4, 2012

Macaroni and Cheese with Pickled Onions

Oh my gosh, where did the time go? This past month has just been a blur with Christmas shopping, a minor surgery, traveling for the holidays and work and lots of holiday craft projects. It's time I got back to sharing food with you all.

If you remember when I was last chatting with you all, I told you about the amazing dinner we had at Geranium in Copenhagen. One of our favorite dishes was this Hay Cheese Soup with Pickled Onions and Bread Crumbs.
Matt thought it was a fantasic inspiration for a macaroni and cheese. He was so right, though perhaps it is not as refined a version. This could top the list as my favorite version of our homemade mac and cheese. The pickled onions add such a wonderful bite against the creamy cheese while the pumpernickel bread crumbs add crunch and a toasty flavor.
Mac & Cheese with Pickled Onions
It is really quite an easy dish to make, you just have to remember to pickle the onions ahead of time. I like to do them in the morning for that night's dinner. The longer they sit in the brine the more pickled they will get.

Macaroni and Cheese with Pickled Onions

Pickled Onions

1/2 c white vinegar
1 1/2 T sugar
1/8 t crushed red pepper
1/4 t salt
1 c sliced onion

In a small microwave safe bowl heat the vinegar, sugar, red pepper & salt in the microwave on high for about one minute. Stir until the sugar & salt are dissolved. Put in a jar or plastic container. Add the onions & stir to combine. Refrigerate covered for at least 30 minutes. They get stronger the longer they sit.

Macaroni and Cheese

3/4 lb spiral macaroni
1 Tbs unsalted butter + extra for the top
1/8 C flour
1 C milk
1/2 C heavy cream
9oz mild cheese, chopped into small pieces (we wanted to use Vlaskaas, a Dutch cheese made with flax, but it was out of season, so we went when a young gouda instead. Graskaas made when the cows eat the fresh spring grass would be fabulous too.)
pinch dry mustard
pumpernickel bread crumbs

Preheat oven to 350F.

Cook pasta according to directions drain and set aside.

In a small saucepan melt butter over med-low heat. Add flour an stir constantly for 1 minute. Do not allow to brown. Slowly whisk in milk and cream. Stir until hot and smooth and slightly thickened, about 1 minute. Turn heat to low and add cheese. Whisk until melted. Add a pinch of dry mustard and salt and pepper to taste.

Drain the pickled onions. Mic the cooked pasta, cheese sauce and pickled onions together. Spoon into a casserole dish. Top with pumpernickel bread crumbs and scatter a few small pats of butter around the top.
Mac & Cheese with Pickled Onions
Bake for 25 minutes.

Makes 4 - 5 servings

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2012 Kathy Lewinski


Alicia Foodycat said...

Cheese & pickled onions are such a good combination! What a great idea to put them in a mac & cheese.

Lo said...

So pretty. And nice call cutting the richness of the cheese with the vinegary element.

Gosh... I've missed reading blogs and participating in the dialog. Great to be here. You've been missed :)

grace said...

i'm usually pretty picky about onions, but i really like them pickled! adding them to mac and cheese is a really great idea.

A Couple in the Kitchen said...

Yum. Great idea! Love the pic of the onions particularly. Nice shot!

Lori said...

I'm totally intrigued by this. I have no doubt I'd love it.

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