Sauté the onion with 2 tablespoons of butter until fragrant, then add the sausage and carrot. Stir until cooked. I ran out of corned beef, so I used all sausage. I used the Bernardi brand.

Add the cooked macaroni and cheese, and mix until just combined. I used a mix of cheddar and edam.

Immediately pour in the milk and egg mixture, then add nutmeg, salt, pepper, or bouillon powder and sugar to taste. Cook for about 5 minutes to let it absorb.

White sauce: Heat the butter, add the flour, and stir quickly to prevent lumps. Immediately pour in the milk and cheese. Cook on low heat until thickened and the cheese is melted. NOTE: My sauce was lumpy because I didn't stir fast enough, the heat was too high, and the cheese hadn't melted yet. Haha, this is what happens when you're in a hurry.

Arrange the macaroni in a baking dish, ramekin, or aluminum cup, filling it 3/4 full. Pour the white sauce over it and sprinkle with a little grated cheese and oregano or parsley to taste. It's ready to bake!

Bake at 350°F for about 40 minutes until fragrant and cooked through. I like the top and sides to be browned because it smells even better and is more flavorful.

Once cooked, let it cool before cutting. If you cut it right after baking, it will be too creamy and not set yet. It smells amazing, very cheesy, and goes well with ketchup or bottled chili sauce.

Once it has cooled, cut it into pieces. It's so delicious. This is the cheesiest macaroni schotel I've ever made!

Super duper cheesy macaroni schotel, special for cheese lovers! Yay!