Look at me making my own "Fried Shallots". This Mac n Cheese is elevated to classy restaurant standard by combining the start of French Onion Soup. Thank you "Not Quite Nigella"
peel and slice finely 3 banana or golden shallots deep fry in hot oil then strain onto paper towel.
2 cups uncooked Macaroni
100g butter cubed
3 large brown onions
2 sprigs of thyme3 garlic cloves, thinly sliced
250g cream cheese
1 cup beef stock
1/4 cup brandy
2 1/2 cups grated cheese (Gruyere or good melting cheeses)
Salt & Pepper for seasoning
1/3 cup Panko breadcrumbs
2 Tablespoons fried shallots
1/2 cup Parsley, chopped
Preheat the oven to 200 degrees Celsius
Cook Macaroni as per instructions on packet. Drain and rinse.
Peel the onions and slice thinly.
Add a few cubes of butter into a large frypan, add the onions and thyme and saute until soft. Approximately 25-30 minutes. Stir every few minutes, add more butter if needed.
Reserve 30g butter to dot on the top of the dish.
Add garlic and fry until soft.
Add the cream cheese to the pan and cook until soft and liquid.
Add the beef stock and brandy, salt and pepper, cook on a medium heat.
Then mix through 2 cups of the grated cheese and macaroni.
Spoon the Mac n cheese into an oven proof dish, top with breadcrumbs, fried shallots and the remaining cheese and butter.
Bake for 15 minutes and then place under the grill for a few minutes.
Top with chopped parsley, which counteracts the richness.