Kerrygold Irish Mac And Cheese Recipe 355

Steps:

• 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.

Steps:

• 1. Cook pasta according to package directions; drain.
• 2. Melt 3 Tbsp. Kerrygold butter. Add flour and whisk over medium heat.
• 3. Pour in milk slowly. Whisk well until incorporated and smooth. It will be thick at first. Add cayenne pepper, white pepper and sea salt.
• 4. Gradually add cheddar, Blarney Castle and 1/2 of the Dubliner cheeses, whisking until incorporated.
• 5. Add drained pasta into cheese sauce. Pour into large casserole dish.
• 6. Mix together 1/2 the Dubliner Cheese, breadcrumbs, 3 Tbsp. melted butter and parsley. Top the pasta mixture with this mixture.
• 7. Bake in a preheated 350º oven for 15-20 minutes or until heated through.
• 8. NOTE: Kerrygold dairy products can generally be found at WalMart stores, and I believe I have seen them at Kroger also.

Steps:

• Cook pasta according to package instructions and set aside. In saucepan, melt butter over medium heat, add onion and lightl season with salt. Add a pinch of sugar and cook onion until tender. Add flour and cook 2-3 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 of 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 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 375F for 8-10 minutes. Option: add 1 1/2 cups wild mushrooms sauteed in olive oilwith chopped shallots and garlic.