I can’t resist sharing this Irish macaroni and cheese recipe. This beer, cheese and pasta combo be a great addition to any of your St. Paddy’s day celebrations. What else can you ask for? This recipe has Irish Beer and Irish Cheddar Cheese, because when in Rome… or should I say Dublin? I’m sure you can substitute the beer with whatever you like to drink. I really enjoyed this Harpoon Craic because it was hoppy so it adds an additional bitterness to the dish. Bitterness is one of the five flavors chefs try to have on plate so that the meal is satisfying. It’s how chocolate and toast are described in the culinary world (the darker you like your chocolate or toast the more bitterness you enjoy). At first that may sound undesirable but for this dish it will round out the flavors and it is a perfect combination with the cheese and pasta. —Nicole Matheson
Cook your pasta noodles in salty boiling water until al dente (see package for instructions).
Preheat your oven to 350F
In a large pot, melt the butter and add in the flour to create a roux. The consistency should be like loose wet sand.
Cook for about 2-3 minutes occasionally stirring to prevent the flour from turning brown.
Add in your 6oz of beer and your dijon mustard. Whisk until combined. Cook for another 2-3 until the mixture is thick, whisking occasionally.
Add in milk, salt and pepper. Whisk until combined. Cook for another 2-3 minutes.
Take off the heat. Add in your cheeses, keep about a 1/2 cup of cheese for the topping. Stir the mixture until the cheese is melted and evenly combined.
Stir in your cooked pasta until combined.
Butter your 9x13 casserole dish - bottom and sides. Pour your macaroni and cheese into the dish. Try to spread it out as evenly as possible.
Top with the remainder of your shredded cheese. Bake at 350F for 30 minutes.