Irish Yankee Mac And Cheese Recipes

IRISH YANKEE MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of salted water to a boil and cook the pasta 2 minutes less than the package instructs. Drain and set aside.
• Meanwhile, in a large nonstick skillet, cook the bacon over medium-high heat, stirring occasionally, until it begins to crisp, about 4 to 5 minutes. Add the garlic and cook, stirring, for 1 more minute. Remove the garlic and bacon and set aside.
• In the same skillet, melt the butter over medium heat. Add the flour and cook, whisking, for 1 minute until a paste forms. Continuously whisking, add the milk in slow increments until incorporated into the flour paste. Cook until thick and smooth, about 8 to 10 minutes.
• Add the Cheddar in 3 batches and stir, until it has melted and becomes a velvety sauce. Season with the salt and pepper. Add the macaroni, peas, and bacon-garlic mixture to the sauce.
• Pour and scrape the macaroni into a 9-by-13-inch baking dish, sprinkle with the Parmesan, and bake until golden, about 20 minutes. Serve.

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.

YANKEE DOODLE MACARONI

Steps:

• Preheat oven to 400*. Set out a 13 x 9" baking dish. In a 12" nonstick skillet, heat the oil over medium heat. Stir in the carrots, onions, green pepper, and garlic. Saute for 5 minutes or until almost tender. Stir in the beef and pepper. Cook, stirring to break up the meat for 5 minutes or until the meat is no longer pink. Add the tomatoes and their puree, the oregano, and sugar; raise the heat to high and bring to a boil. Reduce the heat. Simmer, partially covered, for 25 minutes, stirring occasionally to break up tomatoes. Cook macaroni for 6 minutes. Drain, rinse, and drain again, then combine with the beef mixture and put in the baking dish. Sprinkle with the parsley and cheese and bake, uncovered, for 15 minutes or until the cheese melts and the mixture is bubbling hot.

YANKEE MACARONI & CHEESE

Steps:

• Cook Macaroni according to directions on box. Drain.
• While it's cooking, heat tomato juice in a large pan and add the velveeta cut into about 24 large chunks. Stir till velveeta is melted.
• Put macaroni in a deep casserole dish- pour cheese mixture over macaroni.
• Top with French's Fried Onion rings.
• Bake 30 minutes at 350.
• *note - I have no idea what the ounces are on the can of french fried onion rings - the normal soup can size is the one I'm talking about.