Kerrygold Mac and Cheese
By Kerrygold
Kerrygold Mac and Cheese
By Kerrygold
- 1 pound macaroni, penne or ziti, cooked tender and cooled
- 4 tablespoons Unsalted Kerrygold Butter
- ¾ cup onion, small dice
- Pinch of sugar
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 1 bay leaf
- ¼ teaspoon ground cloves
- Salt and freshly ground black pepper
- 1 cup Kerrygold Aged or Reserve Cheddar, grated
- 1 cup Kerrygold Swiss, grated
- 1½ cups Kerrygold Dubliner, grated
- ¼ teaspoon ground nutmeg
- 1 cup breadcrumbs
Cook pasta according to package instructions and set aside to cool. In saucepan, melt Kerrygold 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 Cheddar and Swiss Cheese, until incorporated. Season with salt, pepper and nutmeg. In large bowl, combine pasta and cheese sauce. Spoon into 2½-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 ¼ cup of cooked and chopped bacon or French ham or 1 ½ 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.
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 Cheddar and Swiss Cheese, until incorporated. Season with salt, pepper and nutmeg. In large bowl, combine pasta and cheese sauce. Spoon into 2½-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 ¼ cup of cooked and chopped bacon or French ham or 1 ½ 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.