Irish Mac & Cheese
Creamy Irish Mac & Cheese with sharp Irish cheddar, Dubliner, and warm spices for the ultimate comfort dish.
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.