Irene McGuire Kelly
From the
“All a bunch a’ Kooks Cookbook”
Jed said:
As I remember it:
Onions big hunks
Stewed tomatoes
Sharp cheddar, grated and chunks
Cooked elbow mac(aroni)
… All mixed together and baked until burned ….
Dede Said:
Jed had most of it but don’t forget the can of tomato paste and the Italian seasoning , garlic salt and onion salt …
Matthew Commented:
No milk, … Stewed Tomatoes, Cheddar Cheese. It was only made on weekends and was designed to come up easy after a night of drinking. Dairy products were kept out because it would stick to the bathroom floor. Small size mac(aronis) to reduce the chance of suffocation.
Ann’s reaction:
I’m in my office laughing so hard tears are running down my face. Co workers want to know what’s so funny. I choke out that you had to be there and a Kelly.
- boiling water until al dente. Drain and set aside.
- Sauté Onions: In a large saucepan, melt 2 tablespoons of the butter over medium heat. Add the diced onion and a pinch of salt. Cook until the onion is translucent and soft, about 5 minutes.
- Make the Roux: Whisk in the flour and cook for 2 to 3 minutes, stirring constantly, to cook off the raw flour taste.
- Create the Sauce: Gradually whisk in the milk and heavy cream (if using) until fully incorporated and smooth. Bring the mixture to a simmer, then reduce the heat to low. Add the bay leaf and cloves, and cook for about 10-15 minutes, stirring occasionally, until the sauce has slightly thickened.
- Add Cheese & Seasoning: Turn off the heat and remove the bay leaf. Whisk in 1 cup each of the Irish cheddar and Dubliner (or Swiss) cheeses until melted and smooth. Season with salt, pepper, and nutmeg.
- Combine & Bake: In a large bowl, combine the cooked pasta, the cheese sauce, and the drained diced tomatoes. Stir well to ensure everything is coated.
- Top & Finish: Spoon the mixture into a 2.5-quart casserole dish. Combine the remaining shredded cheeses and sprinkle over the top. Melt the remaining 2 tablespoons of butter and toss with the panko breadcrumbs. Sprinkle the buttery breadcrumbs over the cheese layer.
- Bake: Bake in the preheated oven for 15-25 minutes, or until the top is golden brown and the sauce is hot and bubbly. Let it stand for a few minutes before serving.