Irishmacaroniandcheesewithstout Recipes
IRISH MACARONI AND CHEESE WITH STOUT
I made this for St Patty's one year from a FoodNetwork recipe. Unfortunately my paper copy is missing and it's no longer on the FN site, but some kind soul saved it for the masses. I'm going to re-post it on Zaar so I never lose it again! This is a great Mac n Cheese for people who are done with the box or nasty ol' Velveeta.
Provided by CelticBrewer
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
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- Preheat oven to 350 degrees. Coat a 2 1/2-quart casserole or baking dish with nonstick spray. Set aside.
- Fill a large saucepan 2/3 full with water and bring to a boil. Salt the water, then add the macaroni and cook according to the instructions until just al dente. Reserve 1 cup of the hot cooking liquid, then drain the pasta. Set aside.
- While the pasta is cooking, in 3 quart saucepan set over medium-high heat, bring the milk, half-and-half, and evaporated milk just to a simmer, keep hot.
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