Macaroni Cheese Ireland Style Recipes

GUINNESS AND IRISH CHEDDAR MACARONI AND CHEESE

Steps:

• In a medium skillet over medium-low heat, melt butter. Add garlic and breadcrumbs and cook, stirring frequently, until the breadcrumbs are lightly toasted and the mixture is fragrant. Remove from the heat, add salt and pepper to taste and minced parsley. Set aside.
• Boil elbow macaroni in well salted water and cook until just al dente. Before draining the pasta, reserve a cup of the pasta water and set it aside (see note). While the pasta is cooking, prepare the cheese sauce:
• In a large saucepan over medium heat, melt butter and sprinkle in flour. Whisk together for a minute. While whisking, pour in Guinness, milk, half and half, salt, pepper, and mustard. Bring to a simmer and cook, whisking frequently, until it thickens slightly (several minutes).
• Add cream cheese and 2 1/2 cups grated cheddar and stir/whisk until completely smooth. Add drained, cooked pasta and stir to combine. Add remaining 1 cup grated cheddar and stir until melted (this will help achieve a stringy/cheesy-pull texture). I like to let this mixture sit over low heat for a few minutes, stirring frequently, so that the pasta can soak up some of the cheese.
• To serve: Transfer to a serving bowl or individual bowls and sprinkle the top with the reserved toasted breadcrumbs. Serve immediately.

MACARONI CHEESE - IRELAND STYLE

Steps:

• 1. Cook the macaroni in a saucepan of boiling salted water as per pack instructions, strain and set aside. Preheat the oven to 180C/350F/Gas Mark 4.
• 2. In a separate large saucepan, melt the butter over a medium heat and add the flour(3 to 4 tablespoons, depending on how thick you like your sauce) to form a roux, stir using a wooden spoon and allow to cook for 4 - 5 minutes. Add a little of the cream and milk at a time, stirring continuously until you achieve a thickened, smooth sauce.
• 3. Remove the sauce from the hob and add in 200g/7 oz cheese and stir until the cheese is well combined. Stir in the macaroni and season with some salt and pepper. Transfer to a deep ovenproof dish.
• 4. Sprinkle over the remaining grated cheese and parmesan and place into a preheated oven for 8 - 10 minutes until golden and bubbling. Serve immediately.

ULTIMATE MACARONI CHEESE

Steps:

• Making macaroni cheese is a bit of a juggling act, so it's easier if you get a few things prepared ahead. Finely grate all the cheeses, keeping them separate. Tear the bread into pieces and whizz in a food processor to coarse crumbs. Mix 25g of the cheddar and one-third of the parmesan into the breadcrumbs. Toss the rest of the cheeses together and set aside. Thickly slice the tomatoes. Butter a dish, about 30 x 20 x 5.5cm. Heat oven to 190C/fan 170C/gas 5.
• Put a pan of water on to boil. Tip the macaroni into the boiling water, stir and bring it back to the boil. Simmer for 8 mins, or cook according to pack instructions, stirring occasionally to stop it sticking. While this is cooking, start the sauce.
• Warm the milk in a jug in the microwave (or in a pan). Melt the butter in a pan (big enough to take the macaroni as well), then stir in the flour. Cook for 1 min, stirring, then take off the heat. Pour in one-third of the warm milk and beat well with a wooden spoon until smooth - it is quite thick at this stage. Add another third - it may go a bit lumpy, but keep beating well and it will go smooth again. Pour in the final third of milk and keep beating until smooth.
• When the macaroni is done, tip it into a colander and put it briefly under very hot running water to keep it separate. Drain. Put the pan of sauce back on the heat and cook, stirring, until thickened and smooth. Lower the heat and simmer for about 4 mins until glossy, stirring every now and then. Remove from the heat and stir in the cheese and mustard, then beat in 5 tbsp milk, or enough to give a slack coating consistency. Taste and season (you shouldn't need much salt). If the macaroni is sticking at all, put it under the hot tap again, then stir to separate. Drain well, then gently mix it into the sauce and stir to coat completely. If necessary, adjust the consistency again with milk. There should be enough sauce to coat the macaroni thickly and liberally.
• Tip the macaroni cheese into the buttered dish, scatter over the cheesy crumbs and lay the tomatoes casually over the top. Heat through in the oven for 12-15 mins until beginning to bubble around the edges. Grill for 3-5 mins to brown the crumbs. Let it all settle for 1-2 mins, then serve while still piping hot.

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.

BEST EVER MACARONI CHEESE RECIPE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
• Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
• Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
• Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
• Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.