Irish Macaroni And Cheese With Stout Food

GUINNESS AND IRISH CHEDDAR MACARONI AND CHEESE

Steps:

• In a medium skillet over medium-low heat, melt butter. Add garlic and breadcrumbs and cook, stirring frequently, until the breadcrumbs are lightly toasted and the mixture is fragrant. Remove from the heat, add salt and pepper to taste and minced parsley. Set aside.
• Boil elbow macaroni in well salted water and cook until just al dente. Before draining the pasta, reserve a cup of the pasta water and set it aside (see note). While the pasta is cooking, prepare the cheese sauce:
• In a large saucepan over medium heat, melt butter and sprinkle in flour. Whisk together for a minute. While whisking, pour in Guinness, milk, half and half, salt, pepper, and mustard. Bring to a simmer and cook, whisking frequently, until it thickens slightly (several minutes).
• Add cream cheese and 2 1/2 cups grated cheddar and stir/whisk until completely smooth. Add drained, cooked pasta and stir to combine. Add remaining 1 cup grated cheddar and stir until melted (this will help achieve a stringy/cheesy-pull texture). I like to let this mixture sit over low heat for a few minutes, stirring frequently, so that the pasta can soak up some of the cheese.
• To serve: Transfer to a serving bowl or individual bowls and sprinkle the top with the reserved toasted breadcrumbs. Serve immediately.

GUINNESS® BEER CHEESE DIP

Steps:

• Heat cheese in slow cooker on High until melted, about 20 minutes.
• Stir beer, salsa, Worcestershire sauce, chili powder, onion powder, and cayenne pepper into cheese until smooth and heated through, stirring frequently, about 10 minutes.

IRISH MACARONI AND CHEESE

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.

KERRYGOLD IRISH MAC AND CHEESE RECIPE - (3.5/5)

Steps:

• Cook pasta according to package instructions and set aside to cool. In saucepan, melt Kerrygold Pure Irish Butter over medium heat, add onion and lightly season with salt. Add a pinch of sugar and cook onion until translucent. Add flour and cook 2 to 3 minutes, stirring constantly. Do not cook long enough to color. Whisk in milk and cream and incorporate totally. Bring mixture to a simmer; add bay leaf and cloves. Reduce burner to low heat. Cook for 25 minutes, stirring occasionally. Turn off heat and remove bay leaf. Whisk in 1 cup each of the Kerrygold Cheddar and Swiss Cheeses, until incorporated. Season with salt, pepper and nutmeg. In large bowl, combine pasta and cheese sauce. Spoon into 2 1/2-quart casserole dish. Combine remaining cheese. Top with grated Dubliner, thyme or other chopped herb, and a small handful of breadcrumbs. Bake at 375° F for 8 to 10 minutes. Options: For an added touch of hearty goodness, add 1/4 cup of cooked and chopped bacon or French ham or 1 1/2 cups of wild mushrooms sautéed in olive oil with chopped shallots and garlic. Adding chopped parsley or another favorite herb is also an easy and tasty option.

BLACK AND TAN IRISH MAC AND CHEDDAR

Steps:

• Place water and lager beer into a 4 1/2 quart or larger saucepan over high heat and bring to boil, add pasta and cook until just al dente. Drain and keep warm.
• Meanwhile in 3 quart saucepan, over medium-high heat, bring the milk, half-and-half, and evaporated milk just to a boil, keep hot. In a 4 quart saucepan, over medium heat, melt 3 tablespoons of the butter and stir in flour until it begins to color slightly, whisk in hot milk, mustard, salt, cayenne, and stout, and bring to a strong simmer. Reduce heat to low and stir in cheeses until melted. Place pasta into serving dish and pour the cheese sauce over the pasta.
• Place remaining butter in a large saute pan over medium heat and stir in bread crumbs, stir until golden brown, stir in bacon crumbles. Spread mixture over top of macaroni. Garnish with cilantro or sage leaves.

IRISH CHEDDAR MAC AND CHEESE

Steps:

• To make the topping:
• Melt Garlic Butter in a medium skillet over medium heat. Add breadcrumbs and cook, stirring frequently, until breadcrumbs are lightly toasted. Remove from the heat, and add minced parsley. Stir to combine, then set aside.
• To make the mac and cheese:
• Boil macaroni according to package directions. Drain and set aside. Save 1 cup of pasta water for later.
• In a large sauce pan, melt Garlic Butter over medium heat. Add flour, and whisk to combine. Cook 1 minute, then slowly whisk in Guinness, milk, and half and half. Then add salt, pepper, and dijon mustard.
• Cook, stirring frequently, until it thickens slightly. Add cream cheese and cheddar, and stir until melted.
• If the mixture is too thick, add some pasta water to thin it out.
• Add cooked pasta, and stir to coat in cheese sauce.
• Sprinkle toasted breadcrumbs over the top and serve.

IRISH CHEDDAR FONDUE WITH STOUT AND WHISKEY RECIPE

Steps:

• Toss the shredded cheese with the cornstarch in a large bowl and set aside.
• Melt the butter in a large saucepan or saucier over medium heat. Add the garlic cloves and cook until fragrant and just beginning to brown, about 1 minute. Pour in the stout and whiskey, and stir in the salt and mustard powder. When the sauce begins to simmer, reduce heat to medium low.
• Add 1 handful of the cheese and cornstarch mixture to the pot and whisk until the cheese is completely melted. Continue adding handfuls of the cheese mixture to the pot, stirring until each addition is melted before adding the next addition of cheese; this will take 2 to 3 minutes. When all of the cheese has been melted, continue to cook and stir until the sauce thickens and coats the back of a spoon, 1 to 2 minutes more. Transfer the fondue to a bowl and serve immediately with cubed bread, sliced apples, or leftover corned beef as dippers.