Black And Tan Irish Mac And Cheddar
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
40
Spice
53
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
6 cups
Water680 g
Lager Beer1 cup
Whole Milk1 cup
Half-And-Half340 g
Evaporated Milk2.5 tbsps
All-Purpose Flour1 tsp
Dry Mustard (ground)1 tsp
Kosher Salt1 tsp
Ground Cayenne Pepper230 g
Cheddar (shredded irish)2 tbsps
Cilantro Leaves (fresh)Directions:
1
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
2
Drain and keep warm
3
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
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
5
Reduce heat to low and stir in cheeses until melted
6
Place pasta into serving dish and pour the cheese sauce over the pasta
7
Place remaining butter in a large saute pan over medium heat and stir in bread crumbs, stir until golden brown, stir in bacon crumbles
8
Spread mixture over top of macaroni
9
Garnish with cilantro or sage leaves