The closing consolation meals, mac & cheese is synonymous with fond memories, complete bellies, and circle of relatives. This model contains multiple members of the Kerrygold own family of grass-fed cow's milk cheeses right into a gooey, effervescent crock of Irish flavor. Kerrygold pure Irish Butter provides a creaminess that pushes comfort food into the world of culinary magic.
crafted from the milk of grass-fed, by no means hormone-triggered, Irish cows, Kerrygold in the long run yields a product that has a wealthy, golden texture and easy, creamy flavor.
- Pinch of sugar
- 1 bay leaf
- 1 pound macaroni, penne or ziti, cooked tender and cooled
- 4 tablespoons Kerrygold Unsalted Butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 3/4 cup onion, small dice
- 1/4 teaspoon ground cloves
- Salt and freshly ground black pepper
- 1 cup Kerrygold Aged Cheddar or Reserve Cheddar, grated
- 1 1/2 cups Kerrygold Dubliner Cheese, grated
- 1/4 teaspoon ground nutmeg
- 1 cup breadcrumbs
- 1 cup Kerrygold Swiss Cheese, grated
INSTRUCTIONS
- prepare dinner pasta in line with package instructions and set aside to cool. In a saucepan, melt Kerrygold pure Irish Butter over medium warmth, upload onion and lightly season with salt. add a pinch of sugar and cook dinner onion till translucent.
- upload flour and cook dinner 2 to a few minutes, stirring continuously. Do no longer cook long sufficient to shade. Whisk in milk and cream and comprise totally. bring combination to a simmer; add bay leaf and cloves.
- reduce burner to low heat. cook for 25 minutes, stirring every now and then. flip off warmth and cast off bay leaf. Whisk in 1 cup each of the Kerrygold Cheddar and Swiss Cheeses, till included. Season with salt, pepper, and nutmeg. In a massive bowl, integrate pasta and cheese sauce. Spoon into 2 half-quart casserole dish. combine closing cheese. top with grated Dubliner, thyme or any other chopped herb, and a small handful of breadcrumbs. Bake at 375° F for 8 to ten mins.
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