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.
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.
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 milk
- 1 cup heavy cream
- 1 bay leaf
- 1/4 teaspoon ground cloves
- Salt and pepper
- 1 cup Cabot Extra Sharp Cheddar Cheese (grated)
- 1 cup Emmentaler Swiss Cheese (grated)
- 1.5 cups Kerrygold Dubliner (grated)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon 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.