dinner · vegetarian
Doro wat mac and cheese
Baked mac and cheese with a béchamel built on slow-cooked berbere onions and spiced butter, with a molten three-cheese center.
- Time
- 150min
- Steps
- 7
Ingredients
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Allergens
Contains milk and wheat.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Cook the onions in a dry heavy pot over medium-low heat, stirring often, until they collapse and turn jammy, about 45 minutes. Add a splash of water if they catch.
-
2
Add the garlic and ginger for 5 minutes, then the niter kibbeh and berbere. Cook gently for 20-30 minutes until the fat separates from the onions.
-
3
Boil the macaroni for 2 minutes less than the package says. Drain.
-
4
Melt the butter, whisk in the flour for 1 minute, then whisk in the milk and simmer until thick. Stir in the wat base and salt.
-
5
Off the heat, stir in two-thirds of the cheeses, then the pasta.
-
6
Spoon half into a baking dish, scatter half the remaining cheese, add the rest of the pasta and top with the last of the cheese.
-
7
Bake at 200°C (400°F) for 20-25 minutes until bubbling and browned.
