IRISH CHEDDAR

MAC & CHEESE

I N G R E D I E N T S

  • 7 oz McCall’s 6 or 12-month Aged Irish Cheddar

  • 4 oz asiago cheese, shredded

  • 8 oz macaroni, cooked and drained

  • 3 tbsp butter

  • 2 tbsp flour

  • 1 tsp dry mustard powder

  • ¼ tsp kosher salt

  • 1 ½ cups milk

  • 1 can (5 oz) evaporated milk

  • ⅓ cup seasoned Panko breadcrumbs

  • 1 tbsp chopped parsley

I N S T RU C T I O N S

  1. Preheat oven to 375°F and coat a 1.5-quart baking dish with cooking spray.

  2. In a large saucepan, melt 2 Tbsp butter over medium-high heat. Stir in flour, mustard powder, and salt until smooth.

  3. Gradually whisk in milk and evaporated milk. Cook, stirring occasionally, until slightly thickened. Add McCall’s Irish Cheddar and Asiago cheese, stirring until melted.

  4. Remove from heat and mix in cooked pasta until evenly coated. Transfer to the baking dish.

  5. Melt the remaining 1 Tbsp butter and mix with panko. Sprinkle over the pasta.

  6. Bake for 25 minutes, or until the panko is golden and the dish is hot and bubbly. Garnish with parsley and serve warm.

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