Macaroni cheese with red onion

Serves 4

Ingredients:

1 tbsp butter

1 tbsp all-purpose flour

1¼ cups whole milk

1¼ cups shredded sharp Cheddar cheese

12oz (350g) dried elbow macaroni

1 small red onion, very finely diced

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Melt the butter in a small saucepan, then remove from the heat and stir in the flour with a wooden spoon until well blended. Return to the heat and gradually add the milk, whisking constantly, until the sauce begins to thicken. Remove from heat and stir in 1 cup (125g) of the cheese until smooth. Season with salt and pepper.

2 Meanwhile, cook the pasta as the package directs. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss together with the reserved cooking water. Mix in the cheese sauce, add the onion, and stir to blend well.

3 Spoon into a baking dish, top with the remaining cheese, and bake for 10–15 minutes or until bubbly-hot.

Variation:

Use penne for this dish, instead. Or add some cooked fresh or thawed frozen peas to the sauce.

Macaroni cheese with red onion