Mac and cheese with bacon and onion knor

BACON MAC AND CHEESE WITH KNOR ONION

Portions : 4 - Preparation : 5 minutes - Cooking : 20 minutes

Ingredients

• 500 g (17 oz) macaroni
• 1 large Spanish onion, thinly sliced
• 15 ml (1 tablespoon) olive oil
• 1 clove garlic, minced
• 125 ml (1/2 cup) white wine
• 1 Knor vegetable broth
• 45 mL (3 tbsp.) butter
• 60 ml (4 tbsp.) flour
• 750 ml (3 cups) milk
• 1 pinch nutmeg
• 1 egg, yolk
• 500 ml (2 cups) mozarella, grated
• 500 ml (2 cups) cheddar cheese, grated
• 125 ml (½ cup) bacon, cooked, crisp and chopped
• 125 ml (½ cup) bread crumbs
• salt and pepper to taste

Preparation

1. Bring a pot of salted water to the boil. Add the macaroni and cook for the time indicated on the box.
2. Preheat the oven, with the rack in the middle, on broil.
3. In a hot frying pan, sauté the onions in olive oil. Cook over high heat for 5 minutes.
4. Add the garlic and white wine. Allow to evaporate slightly, then add the Knor stock. Mix well and simmer for a further 5 minutes. Check seasoning. Set aside.
5. In a saucepan over low heat, heat the butter and stir in the flour to create a white roux. Whisk in half the milk, whisking vigorously to prevent lumps forming. Still over low heat, whisking constantly, add the remaining milk, nutmeg and season to taste.
6. Stirring constantly, bring the sauce to the boil and cook for about 5 minutes, or until thick and creamy.
7. Add an egg yolk, then the grated cheeses. Check seasoning.
8. In a gratin dish, mix together the macaroni, prepared béchamel sauce, stewed onions and bacon bits.
9. Sprinkle the top with breadcrumbs and bake for 3 to 5 minutes, or until nicely browned.