A rich and creamy twist on classic mac and cheese, enhanced with sharp cheddar, smoky raclette, fresh greens, and a crunchy bacon topping for the perfect comforting meal.
Ingredients extracted via AI
Ingredients
butter3 onion3 PL flour1 l milkmacaroni100 g cheddar cheese100 g raclette cheeseparmesanpeasasparagusspinach1 ČL English mustard1 ČL mango chutneyWorcestershire saucebacongarlicbreadcrumbsgem lettuce leaves
Procedure generated via AI
Melt a generous amount of butter in a pan.
Thinly slice three onions and add them to the melting butter.
Cook the onions over medium-high heat for 15 minutes, stirring occasionally, until they turn golden and sweet.
Stir in 3 tablespoons of flour to create a roux that will thicken the sauce made from milk and onions.
Gradually pour in 1 liter of milk, allowing each addition to be absorbed before adding more.
Let the sauce simmer gently while you cook the pasta.
Boil the macaroni in salted water for only 5 minutes so it's just tender but still firm.
Reserve some of the starchy pasta water before draining.
Stir a teaspoon of English mustard into the sauce for color and a subtle kick.