* I used a combination of
Kerrygold Vintage Dubliner 100% Natural Cheese (aged for over two years) and a mild 12 month old New York white cheddar (Wegmans’ Adams Reserve). Dubliner isn’t a cheddar but it’s very similar. If these cheeses aren’t readily available, look for a stronger flavored aged cheddar and a milder/less aged cheddar.
* If you want to prepare and eat this right away, you can skip the step of letting the cheese sauce cool. Instead prepare the pasta (as described) while you are making the cheese sauce. You can mix them together once both are done, add them to the pan, sprinkle with bread crumbs, cover in foil and bake at 400°F. Bake covered for 20 minutes and remove cover for remaining 10 minutes or until heated through. Serve warm.