Ingredients
- 1 pound macaroni, penne or ziti, cooked tender and cooled
- 4 tablespoons Unsalted Kerrygold Butter
- ¾ cup onion, small dice
- Pinch of sugar
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 1 bay leaf
- ¼ teaspoon ground cloves
- Salt and freshly ground black pepper
- 1 cup Kerrygold Aged or Reserve Cheddar, grated
- 1 cup Kerrygold Swiss, grated
- 1½ cups Kerrygold Dubliner, grated
- ¼ teaspoon ground nutmeg
- 1 cup breadcrumbs
Procedure
Cook pasta according to package instructions and set aside to cool. In saucepan, melt Kerrygold 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 and Swiss Cheese, until incorporated. Season with salt, pepper and nutmeg. In large bowl, combine pasta and cheese sauce. Spoon into 2½-quart casserole dish. Combine remaining cheese. Top with grated Dubliner, thyme or other chopped herb, and a small handful of breadcrumbs. Bake at 375°F for 8 to 10 minutes.
Options: For an added touch of hearty goodness, add ¼ cup of cooked and chopped bacon or French ham or 1 ½ cups of wild mushrooms sautéed in olive oil with chopped shallots and garlic. Adding chopped parsley or another favorite herb is also an easy and tasty option.
