Irish Macaroni And Cheese With Stout

• 3 teaspoons butter, Kerrygold
• 2 teaspoons shallots, chopped
• 3/4 cup Guinness stout or 3/4 cup other dry irish stout beer
• 2 cups heavy cream
• 1/2 cup swiss cheese, Kerrygold grated
• 1/2 cup cheddar cheese, Kerrygold Vintage grated
• 1/2 cup dubliner cheese, Kerrygold grated
• 3 1/2 cups pasta, cooked and cooled (clover-shaped if available, otherwise elbow)
• 3/4 cup plain breadcrumbs

1. Preheat oven to 350u0b0 F and butter a 9x13-inch baking dish or six 6-ounce ramekins.
2. Cook pasta acording to its directions. Al dente is fine. Cool pasta and set aside for later.
3. In a skillet over medium heat, melt 1 teaspoon of the butter. Add the shallots and cook until soft, but not browned, about 3 minutes.
4. Add the Guinness and cook until reduced by half, about 5 minutes. Then add the cream and cook until reduced by half, about 5 minutes more. Remove from heat and cool to room temperature.
5. Seperately, Melt remaining 2 teaspoons of butter.
6. In a bowl, combine the cooked pasta, cheese, and cream mixture.
7. Pour into prepared pan or ramekins. Top with bread crumbs and spoon melted butter over the top.
8. Bake for 30 minutes, until bread crumbs are lightly browned and sauce is bubbling.

butter, shallots, stout, heavy cream, swiss cheese, cheddar cheese, dubliner cheese, pasta, breadcrumbs

Taken from www.food.com/recipe/irish-macaroni-and-cheese-with-stout-351040 (may not work)