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 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.