Kerrygold Irish Mac and Cheese

By jodieg

The ultimate comfort food. Mac & Cheese is synonymous with fond memories, full bellies and family. Our version incorporates multiple members of our family of grass-fed cow’s milk cheeses into a gooey, bubbling crock of Irish flavor. Kerrygold Pure Irish Butter adds a creaminess that pushes comfort food into the realm of culinary magic.

Ingredients

• 1 pound macaroni, penne or ziti, cooked tender and cooled
• 4 tablespoons Unsalted Kerrygold Butter
• 3/4 cup onion, small dice
• Pinch of sugar
• 4 tablespoons all purpose flour
• 3 cups milk
• 1 cup heavy cream
• 1 bay leaf
• 1/4 teaspoon ground cloves
• Salt and freshly ground black pepper
• 1 cup Kerrygold Aged or Reserve Cheddar, grated
• 1 cup Kerrygold Swiss, grated
• 1 1/2 cups Kerrygold Dubliner, grated
• 1/4 teaspoon ground nutmeg
• 1 cup breadcrumbs

Preparation

Step 1

Cook pasta according to package instructions and set aside to cool. In saucepan, melt Kerrygold Pure Irish Butter over medium heat, add onion and lightly season with salt. Add a pinch of sugar and cook onion until translucent.

Add flour and cook 2 to 3 minutes, stirring constantly. Do not cook long enough to color. Whisk in milk and cream and incorporate totally. Bring mixture to a simmer; add bay leaf and cloves.

Reduce burner to low heat. Cook for 25 minutes, stirring occasionally. Turn off heat and remove bay leaf. Whisk in 1 cup each of the Kerrygold Cheddar and Swiss Cheeses, until incorporated. Season with salt, pepper and nutmeg. In large bowl, combine pasta and cheese sauce. Spoon into 2 1/2-quart casserole dish. Combine remaining cheese. Top with grated Dubliner, thyme or other chopped herb, and a small handful of breadcrumbs. Bake at 375° F for 8 to 10 minutes.

Options:
For an added touch of hearty goodness, add 1/4 cup of cooked and chopped bacon or French ham or 1 1/2 cups of wild mushrooms sautéed in olive oil with chopped shallots and garlic. Adding chopped parsley or another favorite herb is also an easy and tasty option.