Macaroni and Cheese
This is grown up Mac and Cheese. The Dijon mustard in this recipe adds a nice bite. The Kerrygold Dubliner Cheddar adds a sharp flavor and together it's a flavor you are going to love. The best time to make Mac, Ham and Cheese is when you have leftovers from a holiday ham. The bits of ham left on the bone or your platter are perfect for this recipe. I store leftover ham in the freezer and then I can make this dish any old time. Feel free to add something green like spinach or kale to health it up.
Servings: 6
Calories: 656kcal
Ingredients
- 1 pound macaroni cooked al dente, drained
- 1/4 cup butter
- 1 small onion diced
- 1/2 cup flour
- 3 cups milk
- 2 Tbs dijon mustard
- 1 dash nutmeg
- 1/4 tsp salt or to taste
- 1/4 tsp white pepper
- 2 cups Kerrygold Dubliner cheese shredded (or white cheddar)
- 3/4 cup chopped ham
- 2 cups fresh baby spinach leaves optional
- 1/4 cup bread crumbs
Instructions
- Boil water for macaroni and begin to cook the pasta until al dente. Do not overcook. Drain macaroni and place in a 2 1/2 quart casserole.
- Make White Sauce: While water is heating up, melt butter in a large saucepan over low heat. Add onions and cook until translucent, about 8 minutes. Stir in flour and cook for a few minutes until all the flour is covered in fat and cooked in. It will look like a ball. Gradually whisk in the milk, mustard, nutmeg, salt and white pepper. Whisk mixture until it begins to thicken. Use a rubber scraper to scrape the corners and the bottom of the pan for about 10 minutes. Add the white sauce along with cheddar cheese, ham bits and optional spinach. Mix all ingredients in the casserole dish, wipe off edges
- Sprinkle bread crumbs over the top. Bake at 400 degrees for 20 minutes or until lightly browned and bubbly.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Calories: 656kcal