- Kerrygold Irish Mac & Cheese
- Spicy Jack Mac & Cheese with Broccoli
Though named after the city of Dublin, the cheese is made in County Cork, Ireland. Dubliner combines the sharpness of "mature cheddar, the sweet nutty tones of a Swiss, and the piquant bite of aged Parmesan."
Kerrygold Irish Mac & Cheese
4 Tbsp Unsalted Kerrygold Butter
3/4 cup onion, small dice
Pinch of sugar
4 Tbsp all purpose flour
3 cups milk
1 cup heavy cream
1 bay leaf
1/4 tsp ground cloves
1 cup Kerrygold Aged or Reserve Cheddar, grated
1 cup Kerrygold Swiss, grated
Freshly ground black pepper
1/4 tsp ground nutmeg
1.5 cups Kerrygold Dubliner, grated
1 cup breadcrumbs
Add chopped fresh thyme, parsley or another favorite herb to the Topping.
Add 1/4 cup of cooked and chopped bacon or French ham.
Add 1.5 cups of wild mushrooms sautéed in olive oil with chopped shallots and garlic.
DirectionsCook pasta al dente according to package instructions; cool.
In saucepan over Medium heat, melt butter. Add onion and lightly season with salt and the sugar; cook until translucent.
Add flour and cook for 2 to 3 minutes, stirring constantly. Do not cook long enough to color.
Whisk in milk and cream, incorporating totally. Bring mixture to a simmer; add bay leaf and cloves and reduce to Low heat.
Cook for 25 minutes, stirring occasionally. Turn off heat and remove bay leaf.
Whisk in the Cheddar and Swiss cheeses; season with salt, pepper and nutmeg. Pour over pasta in large bowl; stir to combine.
Spoon mixture into 2.5-quart casserole dish. Combine the Topping ingredients and sprinkle over the casserole. Bake at 375° F for 8 to 10 minutes.
Recipe from KerryGold USA.
Spicy Jack Mac & Cheese
Makes 8 servingsCasserole:
2 cups dry elbow macaroni
2 cups chopped frozen or fresh broccoli
2 cups shredded sharp Cheddar cheese
2 cups shredded Pepper Jack cheese
1 (12-oz) can Nestlé® Carnation® Evaporated Milk
1/4 cup freshly shredded Parmesan Cheese
1/2 tsp ground black pepper
2 Tbsp Panko
1/4 cup freshly shredded Parmesan Cheese (divided use)
Use 2 cups shredded Monterey Jack cheese instead of the Pepper Jack cheese.
Add a few dashes of hot pepper sauce for more spice.
DirectionsPreheat oven to 350°F. Lightly grease 2.5-quart casserole dish.
In a large saucepan, cook macaroni according to package directions; add broccoli to boiling pasta water for last 3 minutes of cooking time. Drain.
In a large bowl, combine cooked pasta and broccoli with the remaining ingredients except the Topping; mix lightly and pour into prepared casserole dish. Combine the Topping ingredients; sprinkle over macaroni mixture.
Cover tightly with foil and bake for 20 minutes. Uncover and bake until lightly browned, about an additional 10 minutes.
Slightly adapts recipe on Carnation® Evaporated Milk label.
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Page Last Updated 29 March 2015