Macaroni and Cheese from Rebar

Name: Macaroni and Cheese from Rebar
Cook time: 45 min
Total time: 45 min
Yield: 10 serving(s)
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

Submitted by Jules in Scotland

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

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Ready In:: 45mins
Ingredients:: 15
Serves:: 10

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

directions

*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.