Macaroni Cheese - Ireland Style

Lynn Dine


A recipe I found, while searching for Irish recipes, for the Culinary Quest Ireland Region. This is a recipe by Chef Kevin Dundon, he’s the chef and proprietor of Ireland’s four-star Dunbrody Country House Hotel & Restaurant, Cookery School and Spa; one of Ireland’s top celebrity chefs; signature chef of Downtown Disney World’s Raglan Road Irish Gastropub; and a primetime cooking show regular.

pinch tips: How to Mince Garlic





5 Min


50 Min


Stove Top


9 oz. (250g) macaroni
4 1/2 oz(125g) dublin cheddar, grated
4 1/2 oz(125g) mature red cheddar. grated
10 oz(300ml) milk
10 oz(300ml) pint cream
2 oz(50g) butter
3-4 tablespoons flour (chef doesn't specify an amount, but generally a roux is equal amounts of butter and flour), depending on how thick you want your sauce
1 1/2 oz(45g) parmesan cheese
salt and pepper to taste

Directions Step-By-Step

Cook the macaroni in a saucepan of boiling salted water as per pack instructions, strain and set aside. Preheat the oven to 180C/350F/Gas Mark 4.
In a separate large saucepan, melt the butter over a medium heat and add the flour(3 to 4 tablespoons, depending on how thick you like your sauce) to form a roux, stir using a wooden spoon and allow to cook for 4 – 5 minutes. Add a little of the cream and milk at a time, stirring continuously until you achieve a thickened, smooth sauce.
Remove the sauce from the hob and add in 200g/7 oz cheese and stir until the cheese is well combined. Stir in the macaroni and season with some salt and pepper. Transfer to a deep ovenproof dish.
Sprinkle over the remaining grated cheese and parmesan and place into a preheated oven for 8 – 10 minutes until golden and bubbling. Serve immediately.

About this Recipe

Course/Dish: Pasta, Casseroles
Main Ingredient: Pasta
Regional Style: Irish