Irish Macaroni 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.

IRISH MACARONI AND CHEESE

Steps:

• 1. Cook pasta according to package directions; drain.
• 2. Melt 3 Tbsp. Kerrygold butter. Add flour and whisk over medium heat.
• 3. Pour in milk slowly. Whisk well until incorporated and smooth. It will be thick at first. Add cayenne pepper, white pepper and sea salt.
• 4. Gradually add cheddar, Blarney Castle and 1/2 of the Dubliner cheeses, whisking until incorporated.
• 5. Add drained pasta into cheese sauce. Pour into large casserole dish.
• 6. Mix together 1/2 the Dubliner Cheese, breadcrumbs, 3 Tbsp. melted butter and parsley. Top the pasta mixture with this mixture.
• 7. Bake in a preheated 350º oven for 15-20 minutes or until heated through.
• 8. NOTE: Kerrygold dairy products can generally be found at WalMart stores, and I believe I have seen them at Kroger also.

MACARONI AND CHEESE CARBONARA

Steps:

• Preheat the oven to 375 degrees F. Butter the bottom and sides of a 10-by-10-by-2-inch baking dish and set it aside.
• Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.
• Add the garlic to the fat in the pan and cook until lightly golden brown, 1 minute. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high and cook, whisking constantly, until thickened, 3 to about 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time.
• Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish.
• Combine an additional 1/4 cup each asiago, cheddars, fontina and parmesan in a bowl and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.