Irish Mac and Cheese

Cheesy, savory mac & cheese with a crunchy breadcrumb top. Adapted from Kerrygold

Irish Mac and Cheese

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.

Cavatappi no. 87 Pasta

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.

Irish Mac and Cheese

Irish Mac and Cheese

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 crunchy breabcrumb top. Adapted from Kerrygold

Irish Mac and Cheese


  • 1 pound Cavatappi no. 87 or other pasta, cooked al dente and cooled

  • 4 tablespoons Kerrygold Butter

  • 1 cup onion, diced

  • pinch of sugar

  • 4 tablespoons all-purpose flour

  • 3 cups whole milk

  • 1 cup heavy cream

  • 1 bay leaf

  • 1⁄4 teaspoon ground cloves

  • salt & pepper

  • 1 cup Cabot Extra Sharp Cheddar Cheese, grated

  • 1 cup Emmentaler Swiss Cheese, grated

  • 1 1⁄2 cups Kerrygold Dubliner, grated

  • 1⁄4 teaspoon ground nutmeg

  • 1⁄2 teaspoon fresh sage, chopped

  • 1⁄2 cup breadcrumbs


  1. Cook pasta according to directions and set aside to cool.

  2. 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.

  3. Add flour, cook 2 to 3 minutes, stirring constantly. Do not brown.

  4. 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.

  5. Remove from heat and remove bay leaf.

  6. Stir in 1 cup of Cheddar and 1 cup of Swiss cheese. Season with salt, pepper and nutmeg.

  7. Combine pasta and cheese sauce in a large bowl.

  8. Spoon in half of the mixture into a 2 1⁄2-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.

  9. Top with Dubliner, then breadcrumbs.

  10. Bake at 375° F for 10 minutes. Broil a few minutes until the top is golden brown.

Please let me know how it turned out! Leave a comment on Facebook or Instagram and tag with @morganrhodesphoto and #morganrhodesphoto.