Irish Colcannon Mac and Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
8 slices thick-cut bacon, diced
1 large yellow onion, thinly sliced
3 garlic cloves, minced
4 cups cabbage, shredded
2 leeks, sliced and cleaned
2 large baking potatoes, cleaned and cooked until fork tender
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon paprika
3 cups whole milk
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup Wisconsin Monterey Jack cheese, shredded
1 cup Wisconsin Sharp White Cheddar cheese, shredded
1 cup Wisconsin Havarti, shredded
1/2 cup panko or plain bread crumbs
1/2 cup scallions, sliced
1 pound elbow macaroni, cooked until tender
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Directions: |
Directions:1. Preheat oven to 350 degrees F.
2. Cook the potatoes in the microwave, in the oven or in a pot of boiling water until fork tender. Allow to cool down completely. Peel with a pairing knife and shred with a box grater. Set aside.
3. Heat a large pot over medium-high heat. Add the bacon and cook until crispy and browned. Remove with a slotted spoon and transfer to a plate lined with paper towels, to catch the excess fat. Remove all but 1 tablespoon of the bacon grease from the pot. Stir in the onions and garlic and sauté for about 5 minutes, until soft and translucent. Add the cabbage and leeks. Season with ¾ teaspoon salt, ¾ teaspoon black pepper, and the red pepper flakes. Stir and cook for about 5 minutes more until soft. Fold in the shredded potatoes and remove from heat. Transfer to a large bowl and set aside.
4. Place the milk in a medium saucepot and bring to barely a simmer, over medium heat.*
5. Return the large pot to the stove and place over medium-high heat. Add the butter and allow to melt. Whisk in the flour and cook for about 10 seconds to cook the flour a bit. Carefully pour in the warm milk, while whisking continuously until all of the milk has been added and the butter/flour mixture has completely dissolved. Lower the flame to medium and cook until thickened. Season with ¾ teaspoon salt, ¾ teaspoon black pepper and the paprika. Once thick, remove from heat.
6. In a medium bowl, toss together the shredded Wisconsin cheeses. Add the cheeses to the hot thickened milk, reserving about ½ cup for topping later on. Stir with a wooden spoon, until the cheese has melted. Fold in the cooked noodles, the cooked cabbage mixture, the crispy bacon and the scallions, until evenly combined. Pour the mixture into a 9x13 baking dish or into individual baking dishes and top with the breadcrumbs and reserved cheese. Bake for about 25 to 30 minutes, until bubbly. Place under the broiler for a few seconds to crispy up the top. Serve warm and garnish with sliced scallions on top. Enjoy! |
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Personal
Notes: |
Personal
Notes: I found this recipe on Pinterest to use for St. Patrick’s Day in 2019, and made it again this year, in 2020, so I think it’ll become our traditional St. Patrick’s meal. It’s very heavy and takes a bit to make, so it’s more of a once a year meal for me, but it’s very tasty, especially with the bacon!
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