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1
Heat the milk in a saucepan so that its warm, but not bubbling.
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2
While the milk heats, melt 6 tablespoons butter until it bubbles.
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3
At that point, add the flour and stir it for a minute or twoyou want to get the flour lumps out.
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4
Slowly pour in the hot milk a little at a time, and continue to stir.
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5
Continue cooking, whisking constantly, until the mixture bubbles and thickens, about 10 minutes.
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6
Dont let the sauce get too thick; the secret to keeping it creamy is to keep it more liquid-y than paste-y.
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7
Remove the pan from the heat.
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8
Stir in salt, nutmeg, black pepper, cayenne pepper, 3 1/2 cups cheddar cheeses, and all of the Kerrygold.
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9
The cheese sauce should be smooth, not lumpy.
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10
Your water should be boiling now.
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11
Undercook the macaroni; it should take about three minutes.
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12
Drain and rinse the macaroni under cold water, making sure to shake excess water.
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13
Stir the mac into the cheese sauce.
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14
It will be goopy and make goofy noises when stirred.
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15
Pour the mixture into the buttered dish.
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16
Sprinkle the remaining cheese and the breadcrumbs over the top.
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17
Bake for 30 minutes, then place under the broiler for a minute for a nicely browned panko crust.
