Irish Mac & Cheese
Creamy macaroni and cheese made with a blend of Irish cheeses, smoky bacon, and a hint of nutmeg.
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.
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Casserole: To make this in a casserole dish instead of individual ramekins, spoon the macaroni and cheese into an oven-safe baking dish. Top with remaining shredded cheese and bacon. Broil for 2-3 minutes, until the topping is bubbly and golden brown.