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Prep Time
10 mins
Total Time
55 mins


1 lb
macaroni, penne or ziti pasta, cooked according to package
instructions, cooled
500 g
¼ cup
60 mL
¾ cup
finely diced onion
175 mL
½ cup
finely diced double-smoked bacon
125 mL
pinch of sugar
¼ cup
all-purpose flour
60 mL
3 cups
750 mL
1 cup
18% table cream
250 mL
bay leaf
¼ tsp
ground cloves
1 mL
1 ½ cups
grated Kerrygold Dubliner Cheese (6 oz/175 g)
375 mL
1 cup
grated Kerrygold Reserve Cheddar (4 oz/125 g)
250 mL
1 cup
grated Swiss cheese (4 oz/125 g)
250 mL
¼ tsp
ground nutmeg
1 mL
salt and pepper to taste
⅔ cup
150 mL
1 tsp
fresh thyme leaves
5 mL


Step 1

Preheat oven to 375°F (190°C). In saucepan, melt butter over medium heat. Add onion, bacon and sugar. Cook, stirring, until onion is softened and bacon is lightly browned. Whisk in flour and cook 2 to 3 min., until mixture is thickened. Do not allow flour to brown. Gradually whisk in milk and cream, until no flour lumps remain. Bring to a simmer. Add bay leaf and cloves. Reduce heat to low and cook another 10 min., stirring occasionally.

Step 2

Remove saucepan from heat. Discard bay leaf from mixture. Stir in the Kerrygold Dubliner Cheese, Kerrygold Reserve Cheddar and Swiss cheese until melted; season with nutmeg, salt and pepper.

Step 3

In large bowl, combine reserved pasta and cheese sauce. Spread in casserole dish and sprinkle with breadcrumbs and thyme. Bake 15 min., or until heated through and edges are lightly browned.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/10 of the recipe):
27 g
Saturated Fat:
15 g
49 g
2 g
6 g
80 mg
22 g
440 mg

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