Black and tan Irish mac and cheddar

  • Preparation Time30 mins
  • Cooking Time30 mins
  • Serves6
  • DifficultyMedium
1.4L water
700ml lager beer
450g rustic shaped pasta (ziti)
240ml whole milk
240ml gold top milk
340g evaporated milk
75g lightly salted quality Irish butter
20g plain flour
1 tsp ground dry mustard
1 tsp salt
1/8 tsp ground cayenne pepper
70ml stout beer
85g smoked Gruyere cheese, grated
225g Irish Cheddar cheese, grated
50g breadcrumbs, Japanese panko, or fresh country white
100g crisp cooked apple wood or maple bacon crumbles
5g fresh coriander leaves or several sage leaves for garnish
1) Place the water and lager beer into a 4L or larger saucepan over a high heat and bring to the boil. Add the pasta and cook until just al dente. Drain and keep warm.

2) Meanwhile in a 3L saucepan, over a medium-high heat, bring the milk, gold top milk and evaporated milk just to a boil and keep hot.

3) In a 4L saucepan, over a medium heat, melt 45g of the butter and stir in the flour until it begins to colour slightly. Whisk in the hot milk, mustard, salt, cayenne and stout, and bring to a strong simmer.

4) Reduce the heat to low and stir in all the cheeses until melted. Place the drained pasta into a serving dish and then pour the cheese sauce over the top.

5) Heat the remaining butter in a large saute pan over medium heat and add the breadcrumbs; stir until golden brown, then stir in the bacon crumbles. Spread the mixture over the macaroni cheese.

6) Garnish the macaroni cheese with coriander or sage leaves and serve hot.

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