Irish Mac and Cheese
Cheesy, savory mac & cheese with a chunchy breabcrumb top. Adapted from Kerrygold
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
1⁄4 tsp ground cloves
salt & pepper
1 cup Cabot Extra Sharp Cheddar Cheese grated
1 cup Emmentaler Swiss Cheese grated
11⁄2 cups Kerrygold Dubliner grated
1⁄4 tsp ground nutmeg
1⁄2 tsp fresh sage chopped
1⁄2 cup breadcrumbs
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 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. Top with Dubliner, then breadcrumbs.
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 Instagram and tag with @morganskitchn and #morganskitchn.