Mix all ingredients in the casserole dish, wipe off edgesģ. Add the white sauce along with cheddar cheese, ham bits and optional spinach. Use a rubber scraper to scrape the corners and the bottom of the pan for about 10 minutes. Whisk mixture until it begins to thicken. Gradually whisk in the milk, mustard, nutmeg, salt and white pepper. Stir in flour and cook for a few minutes until all the flour is covered in fat and cooked in. Add onions and cook until translucent, about 8 minutes. Make White Sauce: While water is heating up, melt butter in a large saucepan over low heat. Drain macaroni and place in a 2 1/2 quart casserole.Ģ. Boil water for macaroni and begin to cook the pasta until al dente.
I have to fend off the diners in my household from eating every last bite, so we will have leftovers for the next day, when I can really relax, because dinner is already made.ġ pound macaroni, cooked al dente, drainedĢ cups Kerrygold Dubliner cheese, shredded (or white cheddar)Ģ cups fresh baby spinach leaves (optional)ġ. It’s perfect for weeknights when you want to cuddle up with something delicious. Fresh-made Macaroni and Cheese is so comforting. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Whisk your egg in a cup and slowly add in the egg to avoid scrambling it. Simmer for ten minutes and remove the bay leaf. Slide it into the oven and bake for about 20 minutes or until browned and bubbly. Stir in the milk, onion, bay leaf, and paprika. Baked Macaroni and Cheese will comfort you on a chilly night.