Mac and cheese to me is a staple of comfort food. I haven’t made homemade mac and cheese in a while, so I wanted to give it a try with one of my favorite brands of cheese and butter Kerrygold. I used Kerrygold aged cheddar and creamy dubliner cheese wedges. For the base of the sauce I used the unsalted Kerrygold butter. This is perfect for this weekend’s festivities of Labor Day. Your guests or host will not be disappointed.Ingredients7 oz Kerrygold aged cheddar, shredded8 Kerrygold dubliner cheese wedges2 tablespoons Kerrygold unsalted butter1/2 cup all purpose flour3 cups whole milk, hot1 cup heavy cream, hotSalt & pepper, to taste1 package orecchiette pastaPinch nutmeg1/2 cup crispy pancetta, more if desired1/4 cup fresh parsley, chopped for garnishPreparation:Bring a large pot of water to a boil. Add salt. Add the pasta and cook for 10 to 11 minutes, until al dente. Drain well. Set aside.Next melt butter in a large saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cream. Cook for 2 minutes, whisking constantly, until the white sauce is thickened and creamy. Now take off of the heat, add the Aged Cheddar and dubliner wedges, salt,pepper to taste and nutmeg.Take the cheese sauce and pour over drained and cooked pasta. Stir until everything is well incorporated. Top with pancetta and parsley.