Ingredients Jump to Instructions ↓

  1. Black And Tan Irish Mac And Cheddar

  2. Serves 6 6 cups water

  3. 24 oz lager beer

  4. 16 ounce rustic shaped pasta (Ziti)

  5. 1 cup whole milk

  6. 1 cup half-and-half

  7. 12 oz evaporated milk

  8. 5 tablespoons lightly salted quality Irish butter

  9. 2 1/2 tablespoons all-purpose flour

  10. 1 teaspoon ground dry mustard

  11. 1 teaspoon kosher salt

  12. 1/8 teaspoon ground cayenne pepper

  13. 1/3 cup stout beer

  14. 3 oz shredded smoked Gruyere

  15. 8 oz shredded Irish Cheddar

  16. 1/2 cup bread crumbs, Japanese panko, or fresh country white

  17. 1/2 cup crisp cooked apple wood or maple bacon crumbles

  18. 2 tablespoons fresh cilantro leaves or several sage leaves for garnish

  19. Place water and lager beer into a 4 1/2 quart or larger saucepan

  20. over high heat and bring to boil, add pasta and cook until just al

  21. dente. Drain and keep warm.

  22. Meanwhile in 3 quart saucepan, over medium-high heat, bring the

  23. milk, half-and-half, and evaporated milk just to a boil, keep hot.

  24. 4 quart saucepan, over medium heat, melt

  25. 3 tablespoons of the

  26. butter and stir in flour until it begins to color slightly, whisk

  27. in hot milk, mustard, salt, cayenne, and stout, and bring to a

  28. strong simmer. Reduce heat to low and stir in cheeses until melted.

  29. Place pasta into serving dish and pour the cheese sauce over the

  30. pasta.

  31. Place remaining butter in a large saute pan over medium heat and stir in bread crumbs, stir until golden brown, stir in bacon crumbles.

  32. Spread mixture over top of macaroni. Garnish with cilantro or sage

  33. leaves.


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