Irish Mac & Cheese
Creamy macaroni and cheese made with a blend of Irish cheeses, smoky bacon, and a hint of nutmeg for a cozy, weeknight supper.
Quick and easy Irish Mac & Cheese loaded with tender macaroni, Irish cheese, smoky bacon and a hint of nutmeg to really push the flavour over the top. It’s creamy, cheesy, nutty, and smoky. It’s the perfect kid-friendly supper for St. Patrick’s Day.
What makes this mac and cheese Irish?
Irish cheese (from Irish grass-fed cows) completely transforms this creamy mac and cheese into a dish that tastes like it’s straight from the Emerald Isle. I recommend using a blend of Irish cheeses, like:
- Kerrygold Blarney, a ripened firm gouda-style cheese that’s creamy, rich, and smooth.
- Kerrygold Dubliner, an aged ripened firm cheese with a distinctive taste and hint of sweetness.
- Kerrygold Reserve Cheddar, a sharp, rich cheddar that’s been aged for over 2 years.
Or, any other melty cheese that’s imported from Ireland.
How to make Irish mac and cheese
Step 1: In a skillet over medium-high heat, cook the diced bacon until crisp. Transfer to a plate and set aside.
Step 2: In a large pot of boiling salted water, cook the pasta until al dente, about 7 minutes.
Step 3: Meanwhile, in a large saucepan, melt the butter over medium heat. Whisk in the flour to form a roux. Cook for 2-3 minutes, stirring frequently. Gradually add the milk, whisking until smooth and combined. Bring to a simmer.
Step 4: Whisk in 2 cups shredded cheese, salt, and nutmeg. Continue stirring until melted and smooth.
Step 5: Remove the sauce from the heat. Drain the pasta. Add the pasta to the sauce and stir to coat. Fold in the bacon, reserving 1 tablespoon for the topping.
Step 6: Place 4 oven-safe lion head soup bowls or ramekins on a baking sheet. Spoon the macaroni and cheese into the bowls.
Step 7: Top each bowl with a handful of shredded cheese and reserved bacon. Broil in the oven until the topping is golden brown, about 3 minutes.
Variations
- Swap the bacon for pastrami. Omit the bacon and stir 1 cup diced pastrami into the cheese sauce with the macaroni.
- Add some greens. Stir 1 cup sautéed kale, leek, or savoy cabbage into the cheese sauce with the macaroni.
- Sprinkle with breadcrumbs. Top each dish with a sprinkling of coarse breadcrumbs before broiling for a crunchy crumb topping.
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Looking for more Irish recipes for St. Patrick’s Day? Try this cozy, skillet Irish Cottage Pie. Or, this rustic, one-pot Dublin Coddle.
Irish Mac & Cheese
Ingredients
- 4 strips bacon, chopped
- 2 cups elbow macaroni pasta
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 3 cups Irish cheese (like Kerrygold aged cheddar, Blarney Castle gouda, or Dubliner), shredded
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
Instructions
- In a skillet over medium-high heat, cook the diced bacon until crisp. Transfer to a plate and set aside.
- In a large pot of boiling salted water, cook the pasta until al dente, about 7 minutes.
- Meanwhile, in a large saucepan, melt the butter over medium heat. Whisk in the flour to form a roux. Cook for 2-3 minutes, stirring frequently. Gradually add the milk, whisking until smooth and combined. Bring to a simmer.
- Whisk in 2 cups shredded cheese, salt, and nutmeg. Continue stirring until melted and smooth.
- Remove the sauce from the heat. Drain the pasta. Add the pasta to the sauce and stir to coat. Fold in the bacon, reserving 1 tablespoon for the topping.
- Place 4 oven-safe lion head soup bowls or ramekins on a baking sheet. Spoon the macaroni and cheese into the bowls.
- Top each bowl with a handful of shredded cheese and reserved bacon. Broil in the oven until the topping is golden brown, about 3 minutes.
