Nothing says Irish like Marie Sharp's Habanero Pepper Sauce from Belize! It's a small world afterall.
Spicy Guinness and Irish Cheddar Macaroni and Cheese
Our mac-n-cheese recipe celebrates ingredients from a couple of the world's most renowned companies: Marie Sharp's and Guinness.
1 pound elbow macaroni
2 tablespoons butter
2 tablespoons flour
1 cup Guinness or other stout
1 1/2 cups milk
1/2 cup half and half
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon dijon mustard
3 ounces cream cheese cut into pieces
2 tablespoons Marie Sharps Mild Habanero Pepper Sauce
4 cups grated white cheddar divided
1 tablespoon butter
2 teaspoons finely minced garlic
1/2 cup panko breadcrumbs
Salt and pepper to taste
2 teaspoons minced fresh parsley
Macaroni and Cheese
Macaroni and Cheese
Boil elbow macaroni in salted water and cook until just al dente. Before draining the pasta, reserve a cup of the pasta water and set it aside. While the pasta is cooking, prepare the cheese sauce.
In a large saucepan over medium heat, melt butter and sprinkle in flour. Whisk together for a minute. While whisking, pour in Guinness, milk, half and half, salt, pepper, and mustard. Bring to a simmer and cook, whisking frequently, until it thickens slightly (several minutes).
Add cream cheese, 3 cups grated cheddar and hot sauce, stir/whisk until completely smooth. Add drained, cooked pasta and stir to combine. Add remaining 1 cup grated cheddar and stir until melted. Let mixture sit over low heat for a few minutes, stirring frequently, so that the pasta can soak up some of the cheese.
To serve: Transfer to a serving bowl or individual bowls and sprinkle the top with the reserved toasted breadcrumbs. Serve immediately.
Topping (if using)
In a medium skillet over medium-low heat, melt butter. Add garlic and breadcrumbs and cook, stirring frequently, until the breadcrumbs are lightly toasted and the mixture is fragrant. Remove from the heat, add salt and pepper to taste and minced parsley. Set aside.