Scarmoza and Caramelized Onion Mac and Cheese
The smoky, elegant flavors of Scarmoza (also called smoked mozzarella) are brought out by heat.
INGREDIENTS | SERVES 6 to 8
- 3 tablespoons, plus one teaspoon unsalted butter, divided use
- 1 teaspoon extra-virgin olive oil
- ½ cup yellow onion sliced into ¼-inch-thick slices
- 2 cups elbow macaroni
- 2 tablespoons unbleached white flour
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups grated Scarmoza cheese
- Salt and pepper to taste
- ½ cup fresh white breadcrumbs
In a medium sauté pan over low heat, melt 1 teaspoon butter. Add olive oil and then sliced onions. Cook for about 1 hour until onions are tender and lightly browned.
Preheat oven to 350°F.
Bring 2 quarts of water to boil in large pot, then add elbow macaroni, stir, bring to boil again, and boil about 11 minutes, until tender. Drain macaroni and put in a large bowl.
Melt 2 tablespoons butter in a medium saucepan over medium-low heat. Add 2 tablespoons flour and whisk gently until butter and flour form a roux (about 3 minutes). Gradually whisk in the milk and heavy cream, Stir frequently until thickened, about 15 minutes. Add 1½ cups of the grated cheese and sautéed onion. Add salt and pepper to taste.
Add milk, cheese, and onion mixture to hot macaroni noodles and stir gently until the macaroni noodles are evenly coated. Put mixture into an oiled 1½-quart-deep baking dish.
Melt 1 tablespoon butter in a saucepan over medium heat. Add breadcrumbs, toss until evenly coated with butter, and then sprinkle breadcrumbs and remaining grated cheese over macaroni. Bake at 350°F for 30 minutes, let stand for 5 minutes, then serve.
