Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Irish Mac and Cheese

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Irish Mac and Cheese

Article excerpt

Forget the green food already! When celebrating St. Patrick's Day on Tuesday, what you really want is a dish that pays homage to two of Ireland's tastiest exports (besides Guinness Stout, of course): butter and cheese.

Dubliner, a grass-fed cow's milk cheese named after the city of Dublin but actually made in County Cork, creates a delicious foundation for Irish cheesemaker Kerrigold's version of the dish; Swiss and cheddar and creamy Irish butter add to its "gooey, bubbling crock of Irish flavor." I added 1 cups of wild mushrooms sauted in olive oil with chopped shallots and garlic for extra flavor.

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

4 tablespoons unsalted butter

cup onion, small dice

Pinch of sugar

4 tablespoons all-purpose flour

3 cups milk

1 cup heavy cream

1 bay leaf

teaspoon ground cloves

Salt and freshly ground black pepper

1 cup cheddar cheese, grated

1 cup Swiss cheese, grated

teaspoon ground nutmeg

1 cups Kerrygold Dubliner cheese, grated

Chopped fresh thyme

1 cup breadcrumbs

Cook pasta according to package instructions and set aside to cool. …

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