Irish Mac and Cheese

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Mac and Cheese is one of my favorite recipes for Fall. My go-to has always been Kerrygold’s recipe.  I mean, if you’re making Irish Mac and Cheese, you need to go full Irish on ingredients. However, I like to experiment and it’s fun to change  up the taste.

Instead of all Kerrygold cheeses, I only used Dubliner. For Cheddar, I used Cabot’s Extra Sharp and for Swiss, I used Emmentaler AOP. Of course, I used Kerrygold butter….there is no other.

I’ve never been a fan of Elbow Macaroni. It just doesn’t hold up for me. I now use DeCecco Cavatappi no. 87 cooked al dente though that is said to be overcooked in the pasta world.  It’s a nice, hearty corkscrew shaped pasta. It holds up really well with the cheese. I prefer the texture, too.

There are lots of flavors out there so don’t be afraid to experiment. Try different spices, add bacon, different cheeses, vegetables, Guinness, dijon mustard….its a dish with unlimited possibilities.

Irish Mac and Cheese

Cheesy, savory mac & cheese with a chunchy breabcrumb top. Adapted from Kerrygold
Servings 8 servings
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins

Equipment

  • Large pot
  • Large bowl
  • Large spoon

Ingredients

  • 1 pound Cavatappi no. 87 or other pasta, cooked al dente and cooled
  • 4 tbsp Kerrygold Butter
  • 1 cup onion diced
  • pinch of sugar
  • 4 tbsp all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 bay leaf
  • ¼ tsp ground cloves
  • salt & pepper
  • 1 cup Cabot Extra Sharp Cheddar Cheese grated
  • 1 cup Emmentaler Swiss Cheese grated
  • cups Kerrygold Dubliner grated
  • ¼ tsp ground nutmeg
  • ½ tsp fresh sage chopped
  • ½ cup breadcrumbs

Instructions

  • Cook pasta according to directions and set aside to cool.
  • In a skillet, melt Kerrygold Butter over medium heat.
  • Add diced onion and lightly season with salt. Add a pinch of sugar and cook until translucent.
  • Add flour, cook 2 to 3 minutes, stirring constantly. Do not brown.
  • Add milk and cream, mix completely.
  • Bring to a simmer, add bay leaf and cloves.
  • Reduce heat to low, cook for 25 minutes, stirring occasionally.
  • Remove from heat and remove bay leaf.
  • Stir in 1 cup of Cheddar and 1 cup of Swiss cheese.
  • Season with salt, pepper and nutmeg.
  • Combine pasta and cheese sauce in a large bowl.
  • Spoon in half of the mixture into a 2 ½-quart casserole dish. Sprinkle with half of the sage and what's left of the Cheddar and Swiss cheeses. Spoon the remaining mixture on top, sprinkle with the remaining sage.
  • Top with Dubliner, then breadcrumbs.
  • Bake at 375° F for 10 minutes. Broil a few minutes until the top is golden brown.
Course: Main Course, Side Dish
Keyword: Cheese, Kerrygold, Pasta

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @morganskitchn on Instagram and hashtag it #morganskitchn.

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