I love KerryGold Butter. The difference in flavor is remarkable compared to the standard brand and I love to use it for special recipes. However, my first love from the Kerrygold brand is their Dubliner Cheese. Dubliner is a sweet mature cheese (aged over twelve months) manufactured by Carbery and marketed internationally under the Kerrygold brand name. Though named after the city of Dublin it is made in County Cork. It combines the sharpness of mature cheddar, the nuttiness of Swiss cheese, and the bite of Parmesan and I’ve been determined to make a macaroni and cheese using it for some time.
I tried a bit ago and failed. Really. A couple of weeks ago I mixed Dubliner with some ricotta and white cheddar and made a nice sauce for the bowtie noodles I was using. My mistake though was in deciding to bake it. I put some bread crumbs mixed with some parmesan on top and it just would not brown. Though it looked fine, that time in the oven did nothing to improve the flavor, as a matter of fact, I didn’t like the compactness of the end result and wished I had just served it up from the stovetop.
So tonight it was time for a second attempt. I actually loved the ricotta with that last batch yet I thought it sort of diluted what I love about Dubliner; that nutty Swissy Parmesany flavor. So tonight it was Kerrygold alone but with some additional ingredients to kick it up a notch (Emeril, can you hear me?). I thought caramelized onions, rosemary and some white wine would do the trick. I have to be honest…I used a bit more wine than the recipe I’ve published but there were no kidlets here for this meal. It was a totally adult flavor…so substitute some of the chicken stock with more wine if you’re game…of if you want no alcohol, do the opposite and use all stock. And try not to eat it all in one sitting.
Golden Macaroni and Cheese with Caramelized Onions
A stovetop macaroni and cheese dish featuring Kerrygold Butter, Dubliner Cheese and Caramelized Onions
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total time: 1 hours
- 8 Tbsp Kerrygold Butter, divided, for onions, bread crumbs and cheese sauce
- 2 Tbsp Olive Oil
- 2 white onions, cut into thin slices
- 1/2 cup white wine, divided for onions and cheese sauce
- 2 Tbsp Balsamic vinegar
- 1 cup panko bread crumbs
- 1 pound pasta - tube shaped - I used Campanelle which is really short of horn shaped and a bit more delicate. But so doggone cute!
- 2 Tbsp fresh rosemary, chopped
- 1/3 cup all-purpose flour
- 1 cup milk
- 1 cup chicken broth
- 1 tsp dry mustard
- Salt and White Pepper to taste
- 1 1/2 cups (6 ounces) grated Kerrygold Dubliner Cheese, divided
- Melt 2 Tbsp of butter and olive oil in large skillet. Add sliced onions and cook over low heat for 20 minutes until starting to brown. Add 1/8 cup of white wine and continue to cook for 5 minutes. Add another 1/8 cup of wine and cook until just brown, 30-35 min.
- Add 2 Tbsp balsamic vinegar and cook for two more minutes. Set aside.
- Boil water and cook pasta according to package directions. I under cook by a minute since I know it's going in the oven.
- While pasta is cooking, melt 2 Tbsp butter in small skillet, add panko crumbs and cook on med low heat until browned. Set aside.
- When pasta is finished cooking, drain and melt remaining 4 Tbsp butter in same saucepan. Cook until butter just starts to brown.
- Lower heat, add rosemary and saute for 2 minutes.
- Add flour and cook for 2 minutes.
- Add milk, broth and remaining 1/4 wine and whisk smooth until thick.
- Add dry mustard and season with salt and pepper to taste.
- Add 1 cup of cheese to pan and cook on low heat, whisking firmly til sauce is smooth.
- Put macaroni and sauce in large pan with onions and mix well. Scatter remaining 1/2 cup cheese on top.
- Bake just to warm; 10-15 minutes.
- Serve and spoon toasted breadcrumbs on top.
Photo of Dubliner Cheese courtesy of Kerrygold website. Visit the Kerrygold website for more recipes.