Mac and Cheese with Soubise

FREE RECIPE PREVIEW

Ingredients — preview

• 4 tablespoons butter
• 1 medium onion sliced
• a/n coarse salt
• 1 each shallot roughly chopped
• 3 tablespoons flour
• 2 1/2 cups milk
• 1 tablespoon white wine vinegar
• 3 tablespoons sherry
• 1 tablespoon fish sauce
• 1 teaspoon dry mustard

Preparation — preview

1. Melt half the butter in a medium saucepan over medium heat and add the onions and a four-fingered pinch of salt.
2. Cook, stirring until the onions is nicely caramelized.
3. In another small saucepan over medium heat, melt the remaining butter.
4. Add the shallot and a three-finger pinch of salt and cook until some of the water has cooked out of the butter, about 1 minute.
5. Add the flour, stir to mix it with the butter, and cook until the mixture has taken on a toasted aroma, a few minutes.
6. Gradually whisk in the milk and stir with a spatula, to make sure the flour doesn’t stick to the bottom of the pan, until the sauce comes up to a simmer and thickens, a few minutes more.
7. Stir in a three-finger pinch of salt, the white wine vinegar, sherry, fish sauce, dry mustard, black pepper, nutmeg, cayenne, and smoked paprika (if using).
8. Add the caramelized onion to the sauce and stir until heated through.
9. Keep the sauce warm over low heat.
10. Cook the pasta just until al dente, drain, the return it to the pot.
11. Use a tablespoon of the butter to spread in a half-sized hotel pan.