Kerrygold Mac And Cheese Recipes

KERRYGOLD MAC AND CHEESE

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.

KERRYGOLD IRISH MAC AND CHEESE RECIPE - (3.5/5)

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.