Prep Time:10 min
Total Time: 55 min
|Macaroni, Penne Or Ziti Pasta, Cooked According To Package Instructions, Cooled|
|¾||Finely Diced Onion||175mL|
|½||Finely Diced Double-smoked Bacon||125mL|
|Pinch Of Sugar|
|1||18% Table Cream||250mL|
|1 ½||(6 Oz/175 G ) Kerrygold Dubliner Cheese, Grated||375mL|
|1||(4 Oz/125 G) Kerrygold Reserve Cheddar, Grated||250mL|
|1||(4 Oz/125 G) Swiss Cheese, Grated||250mL|
|Salt And Pepper To Taste|
|1||Fresh Thyme Leaves||5mL|
|Per serving (1/10 of the recipe)|
|Total fat||27 g|
|Sat fat||15 g|
Preheat oven to 375°F (190°C). In saucepan, melt butter over medium heat. Add onion, bacon and sugar. Cook, stirring, until onion is softened and bacon is lightly browned. Whisk in flour and cook 2 to 3 min., until mixture is thickened. Do not allow flour to brown. Gradually whisk in milk and cream, until no flour lumps remain. Bring to a simmer. Add bay leaf and cloves. Reduce heat to low and cook another 10 min., stirring occasionally.
Remove saucepan from heat. Discard bay leaf from mixture. Stir in the Kerrygold Dubliner Cheese, Kerrygold Reserve Cheddar and Swiss cheese until melted; season with nutmeg, salt and pepper.
In large bowl, combine reserved pasta and cheese sauce. Spread in casserole dish and sprinkle with breadcrumbs and thyme. Bake 15 min., or until heated through and edges are lightly browned.
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