MACARONI AND CHEDDAR CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 entree servings, 8 side servings
Number Of Ingredients 9
Steps:
- Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded Cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a flameproof baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the Cheddar cheese on top.
KERRYGOLD IRISH MAC AND CHEESE RECIPE - (3.5/5)
Provided by jodieg
Number Of Ingredients 15
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.
GUINNESS AND IRISH CHEDDAR MACARONI AND CHEESE
Flavorful stovetop macaroni and cheese made with Guinness stout, sharp Irish cheddar, and a touch of dijon mustard. Creamy and cheesy with a crunchy garlic breadcrumb topping. A grown up version of a classic!
Provided by Allison - Celebrating Sweets
Time 50m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 543 kcal, Carbohydrate 50 g, Protein 22 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 80 mg, Sodium 591 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
IRISH CHEDDAR MAC AND CHEESE
Provided by Rich Rogers
Time 30m
Number Of Ingredients 15
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.
Nutrition Facts :
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.
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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.
- In a 4 quart saucepan, over medium heat, melt 3 tablespoons of the butter and stir in flour until it begins to turn golden brown. Gradually whisk in the hot milk mixture, mustard, salt, cayenne, and stout, and bring to a simmer. Do not let it boil.
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Simmer sauce until it starts to thicken, then add all but 1/2 cup of the Irish cheddar, reserve the remainder for topping. Stir until sauce is smooth. Stir in bacon. When water comes to a boil, add macaroni and cook 8-10 minutes until just al dente. Drain water, and stir macaroni into cheese sauce. Place entire mixture into a casserole dish, and top with remaining cheeses. Bake at 350 for 30 ...
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