- Black And Tan Irish Mac And Cheddar
Serves 6 6 cups water
24 oz lager beer
16 ounce rustic shaped pasta (Ziti)
1 cup whole milk
1 cup half-and-half
12 oz evaporated milk
5 tablespoons lightly salted quality Irish butter
2 1/2 tablespoons all-purpose flour
1 teaspoon ground dry mustard
1 teaspoon kosher salt
1/8 teaspoon ground cayenne pepper
1/3 cup stout beer
3 oz shredded smoked Gruyere
8 oz shredded Irish Cheddar
1/2 cup bread crumbs, Japanese panko, or fresh country white
1/2 cup crisp cooked apple wood or maple bacon crumbles
2 tablespoons fresh cilantro leaves or several sage leaves for garnish
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.
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
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