Irish Mac & Cheese
Ingredients
- 1 pound Macaroni Noodles ⓘ
- 4 tablespoons Butter - unsalted ⓘ
- 4 tablespoons Flour ⓘ
- 6 ounces Irish Beer (Harpoon Craic) ⓘ
- 1 tablespoon Dijon Mustard ⓘ
- 2 cups Whole Milk ⓘ
- 1/4 teaspoon Salt ⓘ
- 1/4 teaspoon Pepper ⓘ
- 7 ounces Irish Cheddar Cheese (Kerrygold Dubliner) ⓘ
- 1 cup Sharp Cheddar Cheese (3 cups total cheese) ⓘ
- Cooked and Chopped Bacon ⓘ
- Chives ⓘ
Instructions
- Cook your pasta noodles in salty boiling water until al dente (see package for instructions). Preheat your oven to 350F
- In a large pot, melt the butter and add in the flour to create a roux. The consistency should be like loose wet sand. Cook for about 2-3 minutes occasionally stirring to prevent the flour from turning brown.
- Add in your 6oz of beer and your dijon mustard. Whisk until combined. Cook for another 2-3 until the mixture is thick, whisking occasionally.
- Add in milk, salt and pepper. Whisk until combined. Cook for another 2-3 minutes.
- Take off the heat. Add in your cheeses, keep about a 1/2 cup of cheese for the topping. Stir the mixture until the cheese is melted and evenly combined.
- Stir in your cooked pasta until combined.
- Butter your 9x13 casserole dish - bottom and sides. Pour your macaroni and cheese into the dish. Try to spread it out as evenly as possible.
- Top with the remainder of your shredded cheese. Bake at 350F for 30 minutes.
- Let it cool for about 5-10 minutes.
- Garnish with bacon, chives, or parsley. Enjoy!
Nutrition & Diet Analysis (per serving)
963
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).