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Photo for - Irish Cheddar Mac & Cheese

Irish Cheddar Mac & Cheese

A luscious cream sauce is made with aged Cheddar, European-style butter and stout for a restaurant-worthy baked pasta topped with buttered sourdough bread crumbs.

  • Yields: 6
  • Preparation: 30 minutes

Ingredients

Topping

  • 2 tbsp (30mL) STIRLING - Churn84 Organic Salted
  • 2 garlic cloves, minced
  • 1 1/2 cups (375mL) sourdough or baguette bread, crumbs
  • 1/4 cup (60mL) fresh parsley, chopped

Instructions

  1. Preheat broiler to high and position rack in center of oven. Grease 13- x 9-inch (3 L) casserole dish; set aside.
  2. Melt butter in saucepan set over medium heat; cook flour, stirring constantly, for about 2 minutes or until lightly browned. Whisk in milk, a splash at a time, until smooth. Stir in Dijon, Worcestershire sauce, garlic, salt and pepper.
  3. Cook, stirring often, for about 10 minutes or until mixture is bubbling and thickened. Stir in cheese, a handful at a time, waiting until cheese is melted before adding the next addition. Stir in beer. Simmer for 1 minute; remove from heat. Toss cheese sauce with cooked pasta and spread in prepared dish.
Topping:
  1. Whisk butter with garlic; toss with bread crumbs and parsley. Sprinkle over casserole. Broil for 5 to 7 minutes or until topping is golden and sauce is bubbling around edges.
  • Pulse day-old sourdough bread until coarse crumbs are achieved. Bread crumbs can be stored, in an airtight container, in the freezer for up to 3 months.
Photo of - Irish Cheddar Mac & Cheese

Ingredients

Topping

  • 2 tbsp (30mL) STIRLING - Churn84 Organic Salted
  • 2 garlic cloves, minced
  • 1 1/2 cups (375mL) sourdough or baguette bread, crumbs
  • 1/4 cup (60mL) fresh parsley, chopped