Last St. Patrick’s Day, I was hosting a small gathering with friends, and everyone was craving something hearty but with that Irish twist. I remembered stumbling upon this idea of Irish Mac & Cheese while flipping through old family recipes from my grandma’s side she had a knack for fusing comfort food with her heritage flavors. That night, the kitchen filled with the nutty aroma of melting Irish cheddar and a hint of warm spices, and let’s just say, it stole the show over the usual corned beef.
This Irish Mac & Cheese recipe isn’t your everyday mac; it’s richer, sharper, with those earthy notes from cloves and nutmeg that make it perfect for Irish Thanksgiving Recipes or any cozy dinner. If you’re tired of the same old pasta bake, give this a whirl it’s become my go-to for celebrations.
What sets this Irish Macaroni And Cheese apart is the real deal Irish cheeses and butter. Think Kerrygold for that authentic grassy tang, blended into a sauce so velvety it clings to every twist of cavatappi pasta. I love how the Dubliner adds this sharp, crystalline bite that cuts through the creaminess just right. It’s indulgent without being heavy, and the subtle spices evoke a pub in Dublin on a rainy evening. Whether for St Patrick’s Day Mac And Cheese Recipe or a weeknight treat, it delivers that hug-in-a-bowl feeling we all need.
Ingredients for Irish Mac & Cheese
Gathering these is straightforward most you can grab at any decent grocery with an international aisle. Focus on quality cheeses; they make or break the dish.
- 1 lb cavatappi pasta (or elbow macaroni if that’s what you have)
- 4 tablespoons Irish unsalted butter (Kerrygold preferred)
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 bay leaf
- 1/4 teaspoon ground cloves
- Salt and freshly ground black pepper, to taste
- 7 oz Irish aged cheddar cheese, grated (Kerrygold Reserve)
- 1 cup Swiss cheese, grated
- 7 oz Dubliner cheese, grated
- 1/4 teaspoon ground nutmeg
- Fresh thyme, chopped, for garnish
How to Make Irish Mac & Cheese
Start by boiling your pasta al dente about 8 minutes then drain and set aside. No need to rinse; that starch helps the sauce stick. In a medium saucepan, melt the Irish butter over low heat. Whisk in the flour and cook for 2-3 minutes until bubbly but not browned. This roux is your sauce’s backbone.
Slowly pour in the milk and heavy cream, whisking nonstop to avoid lumps. Toss in the bay leaf and cloves, then simmer on low for 25 minutes. The house will smell incredible, like a cozy hearth. Remove from heat, fish out the bay leaf, and stir in the aged cheddar, Swiss, salt, pepper, and nutmeg until smooth. It’s like magic silky and glossy.
Mix the cheese sauce with your pasta in a big bowl. Spoon half into a 12-inch cast iron skillet or 2.5-quart casserole, stirring in some Dubliner. Top with the rest of the Dubliner and a sprinkle of thyme. Bake at 375°F for 10 minutes until golden and bubbling. Pull it out, let it rest a sec, and dig in the cheese pull is unreal.
That moment when the sauce hits the hot pasta? Pure bliss. The cavatappi holds everything so well, better than elbows sometimes.
Pro Tips for the Best Irish Mac & Cheese Recipe
- Grate your own cheese pre-shredded has anti-caking agents that make sauce grainy.
- Use room-temp milk to prevent curdling; cold shocks the roux.
- Don’t skip the simmer; it mellows the cloves into subtle warmth.
- For extra crisp, broil the top 1-2 minutes at the end watch closely!
- Taste the sauce before mixing; adjust nutmeg for that signature earthiness.
Variations on Irish Cheddar Mac And Cheese
Make it your own. Add diced corned beef and potatoes for a loaded How To Make Irish Mac And Cheese with pub vibes. Swap Swiss for Gruyere for nuttier depth. Go green with spinach blended into the milk for a St. Patrick’s twist without dye. Breadcrumbs mixed with more Irish butter on top? Crunch heaven. For spice lovers, a pinch of cayenne sneaks in nicely.
Troubleshooting Irish Macaroni And Cheese
- Sauce too thick? Whisk in extra milk over low heat.
- Grainy texture? Cheese wasn’t hot enough melt slower next time.
- Not cheesy enough? Up the Dubliner; it’s the star.
- Pasta mushy? Undercook it slightly; it finishes in the oven.
Ingredient Substitutions
No Kerrygold? Sharp white cheddar works, but hunt for Irish brands. Dubliner unavailable? Extra aged cheddar plus Parmesan. Heavy cream swap: half-and-half or whole milk with a pat more butter. Gluten-free? Use pasta and 1:1 flour blend. Vegan? Cashew cream and plant-based Irish-style cheeses exist now.
Storage and Serving Suggestions
Leftovers keep in an airtight container in the fridge up to 4 days reheats best with a splash of milk in the microwave or oven at 350°F. Freezes well baked or unbaked for 2 months; thaw overnight. Serve family-style from the skillet with Irish stout, roasted veggies, or as a side for ham at Thanksgiving. Pairs dreamy with garlic bread to mop up every bit.
Frequently Asked Questions
Can I make Irish Mac & Cheese ahead?
Yes! Assemble, cover, and fridge up to 24 hours. Bake fresh or add 5 extra minutes.
What’s the best pasta for this?
Cavatappi for sauce grip, but elbows or shells shine too.
Is Dubliner cheese essential?
It adds unique sharpness—sub sharp cheddar if needed, but try finding it.
How spicy is it?
Mild and comforting; add cayenne for heat.
Can I use low-fat milk?
It works but sauce is less creamy stick to whole for best results.
Vegetarian version?
Absolutely, skip any meat add-ins; it’s perfect as is.
Irish Mac & Cheese
Equipment
- Saucepan
- Cast iron skillet or casserole dish
- Whisk
- Box grater
Ingredients
- 1 lb cavatappi pasta
- 4 tablespoons Irish unsalted butter Kerrygold preferred
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 bay leaf
- 1/4 teaspoon ground cloves
- Salt and freshly ground black pepper to taste
- 7 oz Irish aged cheddar cheese, grated Kerrygold Reserve
- 1 cup Swiss cheese, grated
- 7 oz Dubliner cheese, grated
- 1/4 teaspoon ground nutmeg
- Fresh thyme chopped, for garnish
Instructions
- Cook 1 lb cavatappi pasta al dente according to package, drain, and set aside.
- In a saucepan, melt 4 tbsp Irish butter over low heat. Whisk in 4 tbsp flour and cook 2-3 minutes without browning.
- Gradually whisk in 3 cups milk and 1 cup heavy cream. Add bay leaf and 1/4 tsp cloves. Simmer on low for 25 minutes, stirring occasionally.
- Remove from heat, discard bay leaf. Stir in 7 oz Irish cheddar, 1 cup Swiss cheese, salt, pepper, and 1/4 tsp nutmeg until smooth.
- Combine sauce with pasta. Transfer half to skillet, mix in half the Dubliner cheese. Top with remaining Dubliner and thyme.
- Bake at 375°F for 10 minutes until bubbly and golden.
Notes
- Grate cheese fresh for smoothest sauce.
- Simmer develops flavors—don’t rush.
- Broil for crispy top if desired.
