This is it, folks. Get your green gear and Pots O’ Gold ready- it’s St. Patty’s Day! And you know here in the Vineyard Markets that our favorite way to celebrate any holiday is with cheese! Because who doesn’t love to eat around the holidays? Luckily, around this time of year, we always get a huge shipment of cheeses from Kerrygold creamery in Ireland, so I found this amazingly delicious and simple mac and cheese recipe off their website, tweaked it a little bit, and made it at the store for the customers to taste. It’s great because you can substitute in any of the Kerrygold Cheddars that you prefer and add extra ingredients and toppings to really make it your own. Check it out below!
Irish Mac and Cheese
What you need:
– 1 lb. Garofalo Farfalle pasta
– 1/3 cup flour
– 2 1/2 cups low-fat milk
– 14oz. (2 packages) Kerrygold Dubliner
– optional: breadcrumbs to coat the top
– optional: scallions for garnish
– Cook pasta according to package directions in plenty of lightly salted boiling water. Drain but do not rinse.
– Meanwhile, whisk the flour with 1/2 cup of the milk in a saucepan off the heat until the mixture is smooth.
– Whisk in the remaining milk and place over medium high. Cook, whisking occasionally for the first 4 minutes; and frequently until the mixture begins to thicken.
– Once it is the thickness of whole milk—it will leave a thin coating on the spoon– whisk constantly until it is slightly thicker than heavy cream. (The entire process can take from 8 to 12 minutes). Remove the pot from the heat and stir in the cheese until smooth.
– Toss the sauce with the pasta and serve.
– If you’re using the breadcrumbs, toast the breadcrumbs in a pan over low heat until golden brown. Sprinkle over mac and cheese mixture & put in oven to cook at 350° F for about 10 minutes.
– If you’re using the scallions, dice finely and sprinkle over top the completed mac and cheese.
* Find the original recipe HERE.