Irish Mac & Cheese
Ingredients
- 1 whole bulb roasted garlic*
- 1 large sweet onion thinly sliced
- 2 leeks washed, thinly sliced
- 8 to 10 slices thin bacon chopped
- 1 pound cavatappi pasta
- 2 sticks Kerrygold Garlic & Herb butter
- 7 ounces Kerrygold Aged Irish cheddar shredded
- 7 ounces Kerrygold Dubliner cheese shredded
- 1 cup Monterey Jack shredded
- 1/2 cup whole milk mozzarella shredded
- 1 Tablespoon coarse Dijon mustard
- 1/4 teaspoon fresh nutmeg
- 6 tablespoons flour
- 1 Tablespoon Worcestershire sauce
- 1 cup heavy cream
- 2 cup milk may need 3
- Fresh parsley
- Salt/pepper to taste
- Topping
- Parsley
- 2 cups panko breadcrumbs
- 1/4 cup remaining butter melted
- Salt/pepper to taste
Method
- Preheat oven to 350°F.
- Slice top off garlic bulb. Place in an oven save dish with about 3 tablespoons water. Drizzle with olive oil and cover with foil. Roast about 20 minutes then squeeze cloves from bulb and mash.
- Cook pasta as directed.
- In a large cast iron or oven-safe skillet, over medium heat, cook bacon until crisp. Remove to paper towel lined plate.
- Add 4 T Kerrygold garlic & herb butter to skillet with onions & leeks. Sauté until golden. Set aside.
- Add 6 tablespoons butter to pan. Once melted, add flour to make a roux. Whisk in cream & milk.
- Stir in mustard, nutmeg, & Worcestershire sauce.
- Add cheeses & stir until melted. Reserve 1⁄2 cup for top.
- In a large bowl, combine cooked pasta, onion & leek mixture, roasted garlic, bacon, then mix with cheese sauce.
- Place back in skillet
- Bake for 20 minutes, then add crumbs.
- Bake an additional 15 minutes or until golden & bubbly.
- Cool 10 minutes before serving.
Notes
You can skip the roasted garlic step. Just add 4 cloves minced garlic to the pan with the onions and leeks.