Ingredients
1 lb. macaroni, penne or ziti, cooked tender and cooled
4 T unsalted butter
3/4 cup onion, small dice
4 T flour
3 cups milk
1 cup heavy cream
1 bay leaf
1/4 t ground cloves
Salt and freshly ground pepper
1 cup Kerrygold chedder, grated
1 cup Kerrygold swiss, grated
1 1/2 cup Kerrygold Dubliner, grated
1/4 t ground nutmeg
1 cup breadcrumbs
Preparation
Cook pasta according to package instructions and set aside. In saucepan, melt butter over medium heat, add onion and lightl season with salt. Add a pinch of sugar and cook onion until tender.
Add flour and cook 2-3 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 of 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 2 1/2-quart casserole dish. Combine remaining cheese. Top with grated Dubliner, thyme or other chopped herb, and a small handful of breadcrumbs. Bake at 375F for 8-10 minutes.
Option: add 1 1/2 cups wild mushrooms sauteed in olive oilwith chopped shallots and garlic.
