IRISH CHEDDAR MAC & CHEESE

I N S T RU C T I O N S

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

  2. In a large saucepot melt 2 Tbsp. butter over medium-high heat. Add flour, mustard powder, and salt, stirring until smooth.

  3. Whisk in milk and evaporated milk until smooth. Cook, occasionally stirring, until the mixture is slightly thickened and coats the back of a spoon. Add McCall’s Irish Cheddar and Asiago cheese, stirring until smooth and melted.

  4. Remove from heat; stir in cooked pasta until combined and evenly coated. Transfer to the prepared baking dish.

  5. In a small bowl remaining 1 Tbsp. butter; stir in panko. Sprinkle over pasta.

  6. Bake 25 minutes or until panko is lightly browned and the mixture is hot and bubbly. Sprinkle with parsley and enjoy!

I N G R E D I E N T S

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

  • 8 oz macaroni, cooked and drained

  • 4 ounces asiago cheese, shredded

  • 3 tablespoons butter

  • 2 tablespoons flour

  • 1 teaspoon dry mustard powder

  • 1/4 teaspoon kosher salt

  • 1 1/2 cups milk

  • 1 can (5 ounces) evaporated milk

  • 1/3 cup seasoned Panko breadcrumbs

  • 1 tablespoon chopped parsley

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