Food52's Resident Pasta Maker, Meryl Feinstein, created a dish that's everything you want out of comfort food (oh hi, butter and cheese), while also being a little unexpected (welcome to the party, jammy caramelized onions and tangy sherry vinegar). The end result is like a luxe, grown up mac and cheese, and perfect for the season. This recipe is shared in partnership with Kerrygold. GET THE RECIPE ►► https://f52.co/344VB6QPREP TIME: 3 hoursCOOK TIME: 2 hoursSERVES: 4 to 6INGREDIENTS:For the pasta, onions & breadcrumbs:450 grams (~3 cups) semolina or semola rimacinata flour225 milliliters (~1 cup) warm waterMore semolina flour or cornmeal, for dusting50 grams (4 tablespoons) Kerrygold unsalted butter3 medium yellow onions55 milliliters (1/4 cup) sherry vinegar (see author notes)Salt, to taste20 grams (1 to 2 tablespoons) extra-virgin olive oil75 grams (1 cup) panko breadcrumbs5 fresh thyme sprigs, leaves only1 to 2 fresh rosemary sprigs, leaves onlyFor the sauce:20 grams (2 tablespoons) all-purpose flour25 grams (2 tablespoons) Kerrygold unsalted butter360 milliliters (1 1/2 cups) whole milk85 grams (3/4 cup) Kerrygold Shredded Mild Cheddar55 grams (2/3 cup) Kerrygold Skellig, grated55 grams (2/3 cup) Kerrygold Blarney Castle, gratedReserved pasta cooking waterSalt and pepper, to tasteSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
