2 small onions (finely sliced)
2 cups brown rice macaroni
1 teaspoon vegetable oil
2 teaspoons unsalted butter
Salt
Topping
2 tablespoons unsalted butter (melted)
2 cups of fresh breadcrumbs
Cheese Sauce
3 cups of grated cheese (1.5 old white cheddar – Black River, 1.5 gruyere)
3 cups milk (I like one percent)
¼ cup white flour
¼ cup unsalted butter
Salt and Pepper to taste
Preheat oven to 350 degrees.
Boil a few cups of water with a pinch of salt in a medium size pot. When at a full boil, add the macaroni and cook for about 15 minutes till just about soft, but not fully cooked. Drain and set aside.
While the pasta is boiling, heat another small frying pan with 1 tablespoon of oil and 1 teaspoon of butter and a pinch of salt. Cook the onions for about 10 minutes till golden brown. Set aside.
In another pot, prepare the sauce. Heat the pot and add the butter. When melted, add the flour and stir till incorporated. Cook for a few minutes. Then slowly add the milk, a half a cup at a time and whisk into the flour mix till well incorporated each time. When all the milk is done, add the grated cheese slowly till all of it is melted and the sauce is smooth. Add some salt and pepper to taste. Keep warm on very low.
In a food processor, tear up some stale bread (about 2 cups worth) and pulse till it becomes fine crumbs. Toss is a bowl with the melted butter.
Now you are ready to put it all together. In a square 9X9 inch glass pan, rub with 1 teaspoon of butter.
Place the cooked pasta in the cheese sauce and add the caramelized onions. Mix thoroughly. Place it in the butter ovenproof pan. Sprinkle the topping evenly on top.
Bake in the oven for 20 minutes. Then place under the broiler to crisp up the top for 5 minutes. You will need to watch it…. to make sure it doesn’t burn.
Serve immediately.