Recipe courtesy of Stuart O'Keeffe
Recipe courtesy of Stuart O'Keeffe
Watch how to make this recipe.
Irish Yankee Mac and Cheese
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- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 6 to 8 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 318
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 16 g
- Cholesterol
- 50 mg
- Sodium
- 368 mg
- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 318
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 16 g
- Cholesterol
- 50 mg
- Sodium
- 368 mg
Ingredients
Directions
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20m
Easy
CLASS
- Preheat the oven to 375 degrees F.
- Bring a large pot of salted water to a boil and cook the pasta 2 minutes less than the package instructs. Drain and set aside.
- Meanwhile, in a large nonstick skillet, cook the bacon over medium-high heat, stirring occasionally, until it begins to crisp, about 4 to 5 minutes. Add the garlic and cook, stirring, for 1 more minute. Remove the garlic and bacon and set aside.
- In the same skillet, melt the butter over medium heat. Add the flour and cook, whisking, for 1 minute until a paste forms. Continuously whisking, add the milk in slow increments until incorporated into the flour paste. Cook until thick and smooth, about 8 to 10 minutes.
- Add the Cheddar in 3 batches and stir, until it has melted and becomes a velvety sauce. Season with the salt and pepper. Add the macaroni, peas, and bacon-garlic mixture to the sauce.
- Pour and scrape the macaroni into a 9-by-13-inch baking dish, sprinkle with the Parmesan, and bake until golden, about 20 minutes. Serve.
