Best Irish Macaroni And Cheese Recipes

IRISH MACARONI AND CHEESE image

Provided by Ellen Bales

Time 30m

Number Of Ingredients 12

1 lb pasta of your choice - penne, macaroni or ziti
2 Tbsp all purpose flour
1/2 tsp cayenne pepper
1/2 tsp sea salt
1 c kerrygold dubliner cheese, shredded and divided
1 c bread crumbs
6 Tbsp kerrygold butter, divided
3-1/2 c milk
1/2 tsp white pepper
1 c kerrygold aged reduced fat cheddar, shredded
1/2 c kerrygold blarney castle cheese, shredded
1/4 c flat leaf parsley, chopped

Steps:

1. Cook pasta according to package directions; drain.
2. Melt 3 Tbsp. Kerrygold butter. Add flour and whisk over medium heat.
3. Pour in milk slowly. Whisk well until incorporated and smooth. It will be thick at first. Add cayenne pepper, white pepper and sea salt.
4. Gradually add cheddar, Blarney Castle and 1/2 of the Dubliner cheeses, whisking until incorporated.
5. Add drained pasta into cheese sauce. Pour into large casserole dish.
6. Mix together 1/2 the Dubliner Cheese, breadcrumbs, 3 Tbsp. melted butter and parsley. Top the pasta mixture with this mixture.
7. Bake in a preheated 350º oven for 15-20 minutes or until heated through.
8. NOTE: Kerrygold dairy products can generally be found at WalMart stores, and I believe I have seen them at Kroger also.

Irish Macaroni and Cheese With Stout image

Provided by CelticBrewer

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 teaspoons butter, Kerrygold
2 teaspoons shallots, chopped
3/4 cup Guinness stout or 3/4 cup other dry irish stout beer
2 cups heavy cream
1/2 cup swiss cheese, Kerrygold grated
1/2 cup cheddar cheese, Kerrygold Vintage grated
1/2 cup dubliner cheese, Kerrygold grated
3 1/2 cups pasta, cooked and cooled (clover-shaped if available, otherwise elbow)
3/4 cup plain breadcrumbs

Steps:

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.