Irish Mac N Cheese
An American favourite gets an Irish twist for a tasty blend of both cultures!
Serves 4-6
Ingredients:
- 3 Traditional Pork Bangers, cooked and sliced
- 6 Back Bacon rashers, cooked and sliced
- 8 ounces Elbow Macaroni
- 2 teaspoons Vegetable Oil
- 2 tablespoons Butter
- 2 tablespoons Flour
- 1/8 teaspoon Freshly Ground Black Pepper
- 1/2 teaspoon Salt
- pinch Nutmeg
- pinch Cayenne Pepper
- 2 cups Whole Milk
- 2 1/2 cups Shredded Mild Cheddar Cheese or a blend of Cheddar, Monterey Jack and Colby
- 2 tablespoons Fresh Parsley, chopped
Topping
- 2 tablespoons Butter
- 1 cup Soft Fresh Bread Crumbs
Cooking Directions:
Cook pasta in boiling salted water following package directions. Drain and rinse.
Heat oven to 350°. Lightly grease a 2-quart casserole or spray with nonstick cooking spray.
Add 2 tablespoons of butter to a saucepan and melt over medium heat. Add the flour and stir until smooth and bubbly. Stir in pepper, salt, nutmeg, and pepper, then gradually add the milk.
Cook, stirring, until thickened. Add 2 cups of cheese and continue cooking, stirring, until cheese is melted. Stir the drained pasta into the cheese sauce, then add the cooked bacon, bangers and fresh parsley, and mix thoroughly. Transfer to the prepared baking dish and top with the remaining 1/2 cup of shredded cheese.
Melt 2 tablespoons of butter and toss with the breadcrumbs. Sprinkle over cheese layer. Bake for 25 to 30 minutes, or until browned and bubbly.
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