Ingredients 1 pound macaroni, penne or ziti, cooked tender and cooled

4 tablespoons Kerrygold

Unsalted Butter

¾ cup onion, small dice

Pinch of sugar

4 tablespoons all purpose flour

3 cups milk

1 cup heavy cream

1 bay leaf

¼ teaspoon ground cloves

Salt and freshly ground black pepper

1 cup Kerrygold

Aged Cheddar Cheese

or

Reserve Cheddar Cheese

, grated

1 cup Kerrygold

Swiss Cheese

, grated

1 cup grated

Dubliner® Cheese

¼ teaspoon ground nutmeg

1 cup breadcrumbs

Instructions:

  1. Cook pasta according to package instructions and set aside to cool. In saucepan, melt Kerrygold Unsalted Butter over medium heat, add onion and lightly season with salt. Add a pinch of sugar and cook onion until translucent.
  2. 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.
  3. 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 Aged or Reserve Cheddar and Swiss Cheeses, until incorporated. Season with salt, pepper and nutmeg. In large bowl, combine pasta and cheese sauce. Spoon into 2 ½-quart casserole dish. Combine remaining cheese. Top with grated Kerrygold Dubliner® Cheese, thyme or other chopped herb, and a small handful of breadcrumbs. Bake at 375° F for 8 to 10 minutes.

VARIATIONS:

For an added touch of hearty goodness, add ¼ cup of cooked and chopped bacon or French ham or 1 ½ 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.