Fustini's Oils and Vinegars
Irish Cheddar Macaroni and Cheese

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Irish Cheddar Macaroni and Cheese


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Irish Cheddar Macaroni and Cheese

Prep Time8 min Cook Time10 min Total Time18 min Servings6


  • 4 strips thick-cut bacon, diced
  • 4 cups shredded brussels sprouts
  • Kosher salt and fresh ground black pepper
  • 1 pound pasta shells
  • 3 tablespoons Fustini's Garlic olive oil
  • 3 1/2 cups water
  • 3/4 cup whole milk
  • 3-4 cups shredded Irish cheddar (or sharp cheddar cheese)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper


For more heat, substitute a Fustini's spice-infused olive oil. Adapted from halfbakedharvest.com


Step 1. 

Cook the bacon in a Dutch oven over medium-high heat until crisp, about 5 minutes. Transfer the bacon to a paper towel-lined plate. If there is an excess amount of bacon grease, remove all but 1 tablespoon of grease.

Step 2. 

To the pot, add the brussels sprouts and season with salt and pepper. Cook 1 minute. Add the pasta, olive oil and water. Bring to a boil over high heat. Boil for 7-8 minutes, stirring often until the pasta is just al dente. If the pasta needs more time, add a splash of water and continue cooking for 1-2 additional minutes.

Step 3. 

Remove from the heat and stir in the milk, cheddar, garlic powder, and cayenne, stirring until the cheese is fully melted about 1-2 minutes. Taste, adding salt if needed. Serve immediately, topped with crispy bacon.

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