Irish Stout Pasta – Nibble on this!


In the name of all that is Swiss and holy! These Irish Stout 3-Ways are guaranteed to get you (and your liver) through any St. Patty’s Day celebration. You can’t drink on an empty stomach, so eat a ramekin for dinner Saturday pre-mania. Then what the hell, indulge in another one or two whenever you wake up Sunday. Brilliant hangover fooooood.

Irish Stout 3-Ways
Serves 6
*sub cheeses only if your supermarket is shit*

3 t butter
2 t chopped shallots
3/4 c Stout beer
2 c heavy cream
1/2 c Kerrygold Irish swiss cheese (grated)
1/2 c Kerrygold Vintage cheddar cheese (grated)
1/2 c Dubliner cheese (grated)
3 1/2 c creste di galli or large elbow rigate macaroni (cooked and cooled)
3/4c panko bread crumbs

1. Preheat oven to 350° F
2. Butter six 6-ounce ramekins.
3. In a skillet over medium heat, melt 1 teaspoon of the butter.
4. Add the shallots and cook until soft, but not browned, about 3 minutes.
5. Add the stout and cook until reduced by half, about 5 minutes.
6. Add the cream and cook until reduced by half, about 5 minutes more.
7. Remove from heat and cool to room temperature.
8. Melt remaining 2 teaspoons of butter.
9. In a bowl, combine the cooked pasta, cheese, and cream mixture. Spoon into ramekins.
10. Top with bread crumbs and spoon melted butter over the top
11. Bake for 30 minutes, until bread crumbs are lightly browned and sauce is bubbling.

Chedd’r? I barely know ‘er! My girl friend Steph contributed some of the snappy phrases for my St. Patrick’s Day blog. Mass props! She’s so good I may need to have her visit my kitchen sometime…. Kiss my pasta, it’s Irish!

Ok, one more….. 3 cheeses are better than 1. There, I’m done.


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Categories: Chheeessy, Mac 'N Cheese Recipes


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