The ultimate comfort food. Mac & Cheese is synonymous with fond memories, full bellies and family. This version incorporates multiple members of our family of grass-fed cow’s milk cheeses into a gooey, bubbling crock of Irish flavor. Kerrygold Pure Irish Butter adds a creaminess that pushes comfort food into the realm of culinary magic. Lobster adds a luxurious twist to a classic pasta dish.
- 1 pound penne or ziti, cooked tender and cooled
- 4 tablespoons Kerrygold Unsalted Butter
- 3/4 onion, small dice
- 4 tablespoons all purpose flour
- 3 cups milk
- 1 cup heavy cream
- 1 bay leaf
- Salt and pepper
- 1 cup Kerrygold Aged or Reserve Cheddar, grated
- 1 cup Kerrygold Swiss Cheese, grated
- 1/2 cup Kerrygold Dubliner Cheese, grated
- 1 cup breadcrumbs
- 1/2 pounds cooked lobster, cut into bite size
Cook pasta according to al dente, drain, then set aside to cool.
In saucepan, melt Kerrygold Unsalted Butter over medium heat, add onion and lightly season with salt, cook onion until translucent.
Add flour and cook 2 to 3 minutes, stirring constantly. Whisk in milk and cream and incorporate totally. Bring mixture to a simmer; add bay leaf.
Reduce burner to low heat. Cook for 10 to 15 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.
Incorporate lobster into the pasta and cheese. Spoon into 2 1/2-quart casserole dish, cast iron skillet or individual dishes.
Top with grated Dubliner Cheese, thyme, and a small handful of breadcrumbs.
Bake at 375° F for 8 to 10 minutes until it is golden brown on top.