Irish Macaroni and Cheese With Stout

Recipe by CelticBrewer
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READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    teaspoons butter, Kerrygold
  • 2
    teaspoons shallots, chopped
  • 34
    cup Guinness stout or 3/4 cup other dry irish stout beer
  • 12
    cup swiss cheese, Kerrygold grated
  • 12
    cup cheddar cheese, Kerrygold Vintage grated
  • 12
    cup dubliner cheese, Kerrygold grated
  • 3 12
    cups pasta, cooked and cooled (clover-shaped if available, otherwise elbow)
  • 34
    cup plain breadcrumbs
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DIRECTIONS

  • Preheat oven to 350° F and butter a 9x13-inch baking dish or six 6-ounce ramekins.
  • Cook pasta acording to its directions. Al dente is fine. Cool pasta and set aside for later.
  • In a skillet over medium heat, melt 1 teaspoon of the butter. Add the shallots and cook until soft, but not browned, about 3 minutes.
  • Add the Guinness and cook until reduced by half, about 5 minutes. Then add the cream and cook until reduced by half, about 5 minutes more. Remove from heat and cool to room temperature.
  • Seperately, Melt remaining 2 teaspoons of butter.
  • In a bowl, combine the cooked pasta, cheese, and cream mixture.
  • Pour into prepared pan or ramekins. Top with bread crumbs and spoon melted butter over the top.
  • Bake for 30 minutes, until bread crumbs are lightly browned and sauce is bubbling.
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