MACARONI AND CHEESE FROM REBAR

Macaroni and Cheese from Rebar image

A delicious dish from the REBAR Restaurant in Victoira. I've borrowed this recipe from EAT ME DELICIOUS.

Provided by Jules in Scotland

Categories Cheese

Time 45m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

6 cups dry pasta, shapes
1/4 cup olive oil
1 large yellow onion, minced
2 teaspoons salt
8 garlic cloves, minced
1/3 cup chopped oregano
2 tablespoons 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

Steps:

*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.