Three cheeses and a kick of spice makes this comfort favorite a whole new story. For the ultimate trio, combine any two sharp cheeses, in this instance, two bold Irish Cheddars, with a smoother Gouda. When blended together, they make for a creamy, cheesy, spicy dream — one spoonful will just not do the trick.


  • 6 Tablespoon unsalted butter, divided, plus more for greasing
  • 1 1/2 Cup sliced shallots
  • 1 1/2 Pound shell pasta
  • 1 Cup shredded Kerrygold Aged or other medium-sharp Cheddar
  • 1 Cup shredded Kerrygold Vintage or other sharp Cheddar
  • 1 Cup shredded smoked Gouda
  • 1/2 Cup all-purpose flour
  • 1 1/4 Cup half and half
  • 2 Tablespoon hot sauce
  • 1 Cup plain breadcrumbs


Step 1

Preheat oven to 400 degrees.

Step 2

Butter a deep baking dish.

Step 3

Melt 3 tablespoons butter in heavy large skillet over medium-high heat and add the shallots.

Step 4

Cover and cook 5 minutes, stirring often. Reduce heat to medium. Cook, covered, until shallots are deep brown, stirring often, about 6 minutes.

Step 5

At the same, bring water to a boil and cook pasta until al dente.

Step 6

Mix the cheeses together in a large bowl and coat with flour, put 1 cup aside for topping. In a small saucepan, bring the half and half to a simmer, add the hot sauce and 2 cups of cheese, stir occasionally for 3 minutes or until the cheese becomes soft and creamy. Remove from the heat and place in baking dish.

Step 7

Melt 2 tablespoons of butter in heavy large skillet over medium-high heat. Add the breadcrumbs; toss. Stir until golden, about 2 minutes. Top the macaroni with a layer of shallots, then the leftover cheese, and top with breadcrumbs. Drizzle the remaining tablespoon of butter on top and then put into oven for 25-30 minutes.