Instructions :

  1. Preheat the oven to 400°F. Brush 5 individual ramekins with softened Kerrygold Salted Butter. Place on a rimmed baking sheet. Set aside.
  2. Bring a large pot of water to a boil. Add 1 teaspoon of salt to the water. Add the pasta to the salted boiling water, and cook for 6-7 minutes until “al-dente.” Strain the pasta, and drizzle with 1 teaspoon of olive oil, just to coat so that the pasta doesn’t stick. Set aside.
  3. Meanwhile, heat a large skillet over medium heat. Add the Kerrygold Salted Butter, and the finely chopped onions. Cook for about 4 minutes on medium heat until the onions are soft, but not caramelized. Add the flour to the pan, whisk to combine with the melted Kerrygold Salted Butter and onions, and cook for another minute.
  4. Slowly pour the milk into the pan, streaming in slowly, and whisking so that the flour doesn’t clump up. Cook on medium heat for 3 minutes, whisking gently until the mixture begins to thicken. Add 2 cups of the grated Kerrygold Aged Cheddar Cheese and all of the grated Kerrygold Dubliner Cheese to the pan, and whisk in. Add the chili paste (optional) and salt and pepper, whisk to combine. The mixture should be creamy and cheesy.
  5. Add the Kerrygold Cheese sauce to the cooked pasta, use a rubber spatula to thoroughly combine.
  6. Spoon the pasta into the prepared ramekins. Sprinkle the tops with the remaining 1/2 cup grated Kerrygold Aged Cheddar Cheese. Spoon about 1 tablespoon of breadcrumbs on top of each ramekin.
  7. Bake for 25-30 minutes until bubbly and golden brown. Sprinkle the ropes with fresh herbs like thyme or parsley, and serve immediately.

Recipe by Lion’s Bread.