Mac and Cheese

Mac and Cheese is one of my favorite comfort dishes.  Pasta coated with a creamy cheese sauce.  A very satisfying and delicious meal. 

This recipe uses 3 different cheeses in the sauce - sharp cheddar, Swiss, and my personal favorite Dubliner.   The sauce is seasoned with some cloves, black pepper, nutmeg, and salt.   Once the sauce is made, the cooked pasta is added.  Once all ingredients are mixed well, the mac and cheese is poured into a casserole dish and baked until bubbly. 

MM, deliciousness in every forkful. 

Mac and Cheese
From Kerry Gold  Irish Mac and Cheese adapted by From My Southwest Kitchen

Ingredients:
1 pound macaroni, penne or ziti, cooked tender and cooled
4 tablespoons unsalted butter

3/4 cup onion, small dice
Pinch of sugar
4 tablespoons all purpose flour
3 cups milk
1 cup heavy cream
1 bay leaf
1/4 teaspoon ground cloves
Salt and freshly ground black pepper
1 cup sharp cheddar cheese, grated
1 cup Swiss Cheese, grated
1 1/2 cups Kerrygold Dubliner Cheese, grated
1/4 teaspoon ground nutmeg

Directions:

Cook pasta according to package instructions and set aside to cool. In saucepan, melt butter over medium heat, add onion and lightly season with salt. Add a pinch of sugar and cook onion until translucent.
Add flour and cook 2 to 3 minutes, stirring constantly. Do not cook long enough to color. Whisk in milk and cream and incorporate totally. Bring mixture to a simmer; add bay leaf and cloves.
Reduce burner to low heat. Cook for 25 minutes, stirring occasionally. Turn off heat and remove bay leaf. Whisk in 1 cup each of the  Cheddar,  Swiss, and Dubliner Cheeses, until incorporated. Season with salt, pepper and nutmeg. In large bowl, combine pasta and cheese sauce. Spoon into 2 1/2-quart casserole dish.  Top with  remaining 1/2 cup grated Dubliner cheese. Bake at 375° F for 20-30 minutes or until bubbly.  


Makes 6-8 servings

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