Recipe Archives->Pasta->Macaroni Cheese 79

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.
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.  Reduce heat to low and stir in cheeses until melted.
Place pasta into serving dish and pour the cheese sauce over the
pasta.

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
leaves.

Printable version: macaroni-cheese79.txt.