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    You are in: Home / Community Forums / Recipe Requests - General / Meg o'Malleys Dubliner Mac and Cheese
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    Meg o'Malleys Dubliner Mac and Cheese

    tiggydi58
    Mon Aug 26, 2013 7:39 pm
    Newbie "Fry Cook" Poster
    Hello,my name is Dianna., and i was wondering if anyone has the great Irish recipe of Meg O'Malley's Dubliner Mac and Cheese? It's my favorite ever icon_wink.gif
    Zeldaz
    Mon Aug 26, 2013 8:18 pm
    Food.com Groupie
    Apparantly it contains three cheeses, one of which is Dubliner. This seems to fit the bill, from http://kerrygoldusa.com/recipe/kerrygold-irish-mac-and-cheese/

    Kerrygold Irish Mac and Cheese

    Ingredients:
    1 pound macaroni, penne or ziti, cooked tender and cooled
    4 tablespoons Unsalted Kerrygold Butter
    3/4 cup onion, small dice
    Pinch of sugar
    4 tablespoons all purpose flour
    3 cups milk
    1 cup heavy cream
    1 bay leaf
    1/4 teaspoon ground cloves
    Salt and freshly ground black pepper
    1 cup Kerrygold Aged or Reserve Cheddar, grated
    1 cup Kerrygold Swiss, grated
    1 1/2 cups Kerrygold Dubliner, grated
    1/4 teaspoon ground nutmeg
    1 cup breadcrumbs

    Directions:
    Cook pasta according to package instructions and set aside to cool. In saucepan, melt Kerrygold Pure Irish Butter over medium heat, add onion and lightly season with salt. Add a pinch of sugar and cook onion until translucent.

    Add flour and cook 2 to 3 minutes, stirring constantly. Do not cook long enough to color. Whisk in milk and cream and incorporate totally. Bring mixture to a simmer; add bay leaf and cloves.

    Reduce burner to low heat. Cook for 25 minutes, stirring occasionally. Turn off heat and remove bay leaf. Whisk in 1 cup each of the Kerrygold Cheddar and Swiss Cheeses, until incorporated. Season with salt, pepper and nutmeg. In large bowl, combine pasta and cheese sauce. Spoon into 2 1/2-quart casserole dish. Combine remaining cheese. Top with grated Dubliner, thyme or other chopped herb, and a small handful of breadcrumbs. Bake at 375° F for 8 to 10 minutes.

    Options:
    For an added touch of hearty goodness, add 1/4 cup of cooked and chopped bacon or French ham or 1 1/2 cups of wild mushrooms sautéed in olive oil with chopped shallots and garlic. Adding chopped parsley or another favorite herb is also an easy and tasty option.
    Dee514
    Mon Aug 26, 2013 8:22 pm
    Forum Host
    Hi Dianna,
    The only O'Malley's restaurant I have ever eaten was many years ago in Dublin Ireland, and I did not have the mac and cheese - so I do not know if any of these recipes are close to what you experienced. However, all the recipes I listed do use Dubliner cheese (made by Kerrygold).

    This first recipe is from the Kerrygold (makers of Dubliner cheese) website:

    Kerrygold Irish Mac and Cheese

    1 pound macaroni, penne or ziti, cooked tender and cooled
    4 tablespoons Unsalted Kerrygold Butter
    3/4 cup onion, small dice
    Pinch of sugar
    4 tablespoons all purpose flour
    3 cups milk
    1 cup heavy cream
    1 bay leaf
    1/4 teaspoon ground cloves
    Salt and freshly ground black pepper
    1 cup Kerrygold Aged or Reserve Cheddar, grated
    1 cup Kerrygold Swiss, grated
    1 1/2 cups Kerrygold Dubliner, grated
    1/4 teaspoon ground nutmeg
    1 cup breadcrumbs

    Directions:
    Cook pasta according to package instructions and set aside to cool. In saucepan, melt Kerrygold Pure Irish Butter over medium heat, add onion and lightly season with salt. Add a pinch of sugar and cook onion until translucent.

    Add flour and cook 2 to 3 minutes, stirring constantly. Do not cook long enough to color. Whisk in milk and cream and incorporate totally. Bring mixture to a simmer; add bay leaf and cloves.

    Reduce burner to low heat. Cook for 25 minutes, stirring occasionally. Turn off heat and remove bay leaf. Whisk in 1 cup each of the Kerrygold Cheddar and Swiss Cheeses, until incorporated. Season with salt, pepper and nutmeg. In large bowl, combine pasta and cheese sauce. Spoon into 2 1/2-quart casserole dish. Combine remaining cheese. Top with grated Dubliner, thyme or other chopped herb, and a small handful of breadcrumbs. Bake at 375° F for 8 to 10 minutes.

    Options:
    For an added touch of hearty goodness, add 1/4 cup of cooked and chopped bacon or French ham or 1 1/2 cups of wild mushrooms sautéed in olive oil with chopped shallots and garlic. Adding chopped parsley or another favorite herb is also an easy and tasty option.
    ============================================
    Creamy Macaroni and Cheese Ireland Style - Makes 5-6 servings.

    8 ounces small shaped pasta (mini shells, ditalini, elbows, etc.)
    3 tablespoons butter
    1 shallot, minced
    1 tablespoon flour
    1 1/2 cups milk
    6 ounces farmhouse cheese (Duhallow, can substitute cream cheese if you can’t find it)
    1 teaspoon Dijon mustard
    1/2 teaspoon cracked black pepper
    pinch of salt
    1 generous cup shredded medium cheddar cheese (Red Leicester)
    1/2 cup shredded sharp white cheddar (Aged Cheddar or Dubliner)

    Cook the pasta to al dente, drain and set aside. In a saucepan or larger sauté pan melt 1 tablespoon of butter over medium-high heat. Add in shallot and sauté for 1-2 minutes until translucent. Remove from pan and set aside.

    Melt the remaining butter in the pan. Quickly whisk in the flour and continue cooking, whisking continuously for 1 minute until the flour starts to brown. Slowly whisk in the milk. Stir in the farmhouse cheese, mustard, black pepper and salt. Continue to cook over medium heat until thick and creamy, about 5 minutes. Stir in the shallots and then the cheese a handful at a time, allowing it to melt in before adding the next handful. When all the cheese is melted, add the pasta and stir.

    Remove from heat and serve.

    Tip: To reheat, stir in a tablespoon of milk or half and half for every 1 1/2 cups of macaroni before heating.
    ===================================================
    Dubliner Mac & Cheese
    2 cups elbow macaroni
    1 can (12 ounces) evaporated milk
    3/4 cup milk or half and half
    1/4 teaspoon dry mustard
    2 teaspoons cornstarch
    8 ounces Dubliner cheese, grated
    kosher salt
    cayenne pepper or chili powder (optional)

    Bring a large pot of salted water to a boil and cook the macaroni according to the package directions until it is al dente. If your pasta is done before the cheese sauce is ready, drain the pasta and leave it in the colander while the sauce finishes.

    Mix the cornstarch with 1/4 cup of the milk or half and half in a small bowl until dissolved and set aside.

    Meanwhile, whisk together the evaporated milk, the remaining 1/2 cup milk or half and half, and dry mustard in a pot or dutch oven and bring to a boil. Reduce the heat slightly and whisk in the cornstarch mixture. Continue to simmer, whisking often, until the sauce thickens and is smooth, approximately 3 to 5 minutes.

    Once the sauce has thickened, turn off the heat and add the grated cheese. Stir until the cheese is completely melted and the sauce is smooth. Stir in the pasta, taste for seasoning, and add kosher salt as desired.

    Let the macaroni and cheese sit for about 5 minutes before serving, garnished with a very light sprinkle of cayenne pepper or chili powder.
    ============================================
    Mac & Dubliner Cheese with Leeks and Bacon

    1 tablespoon plus 1 teaspoon kosher salt and freshly ground pepper
    8 ounces small shell pasta, about 2 cups
    8 slices bacon, coarsely chopped
    3 leeks, white part only, finely chopped
    2 large eggs, lightly beaten
    2½ cups whole or reduced fat milk
    1 cup crème fraîche
    teaspoon ground or freshly grated nutmeg
    12 ounces Kerrygold Dubliner Cheese, coarsely grated (about 4 cups)

    -Preheat the oven to 375°.
    -Butter an 8-inch square (1½ quart) baking dish or pan (or six 8-ounce ramekins), set aside.
    -Fill a 4- to 5- quart pot three-quarters full of water and bring to a boil. -Add 1 tablespoon salt and the pasta and cook, (stirring once or twice), until tender but firm, 4 to 6 minutes, and drain. Reserve the pot.
    -In a medium skillet, cook the bacon until crisp. Drain on a paper towel–lined plate.
    -Pour off all but 1 tablespoon fat and add the leeks, cook over medium heat until soft but not brown, about 5 minutes.
    -Sprinkle with salt and pepper, to taste.
    -In a large bowl, whisk together the eggs, milk, crème fraîche, 1 teaspoon salt, pepper and nutmeg.
    -Add the pasta, 2 ½ cups of Dubliner and the leeks and bacon, stir to combine.
    -Pour into the prepared baking dish.
    -Sprinkle with the remaining Dubliner.
    -Place dish on a rimmed baking sheet and bake until bubbling and golden brown, about 30 minutes. Let cool for 15 minutes before serving.
    Makes 6 Servings
    ==================================================
    Golden Macaroni and Dubliner Cheese with Caramelized Onions

    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.

    Hope this helps icon_smile.gif
    tiggydi58
    Mon Aug 26, 2013 8:44 pm
    Newbie "Fry Cook" Poster
    Thankyou so very much Zeldaz! Sounds awesome,just like it! icon_biggrin.gif
    tiggydi58
    Mon Aug 26, 2013 8:46 pm
    Newbie "Fry Cook" Poster
    Thankyou so much Dee! Excited! icon_biggrin.gif
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