macaroni, penne or ziti pasta, cooked according to package instructions, cooled
500 g
¼ cup
butter
60 mL
¾ cup
finely diced onion
175 mL
½ cup
finely diced double-smoked bacon
125 mL
pinch of sugar
¼ cup
all-purpose flour
60 mL
3 cups
milk
750 mL
1 cup
18% table cream
250 mL
1
bay leaf
¼ tsp
ground cloves
1 mL
1 ½ cups
grated Kerrygold Dubliner Cheese (6 oz/175 g)
375 mL
1 cup
grated Kerrygold Reserve Cheddar (4 oz/125 g)
250 mL
1 cup
grated Swiss cheese (4 oz/125 g)
250 mL
¼ tsp
ground nutmeg
1 mL
salt and pepper to taste
⅔ cup
breadcrumbs
150 mL
1 tsp
fresh thyme leaves
5 mL
Method
Step 1
Preheat oven to 375°F (190°C). In saucepan, melt butter over medium heat. Add onion, bacon and sugar. Cook, stirring, until onion is softened and bacon is lightly browned. Whisk in flour and cook 2 to 3 min., until mixture is thickened. Do not allow flour to brown. Gradually whisk in milk and cream, until no flour lumps remain. Bring to a simmer. Add bay leaf and cloves. Reduce heat to low and cook another 10 min., stirring occasionally.
Step 2
Remove saucepan from heat. Discard bay leaf from mixture. Stir in the Kerrygold Dubliner Cheese, Kerrygold Reserve Cheddar and Swiss cheese until melted; season with nutmeg, salt and pepper.
Step 3
In large bowl, combine reserved pasta and cheese sauce. Spread in casserole dish and sprinkle with breadcrumbs and thyme. Bake 15 min., or until heated through and edges are lightly browned.
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