Irish Mac & Cheese

• 1 pound Macaroni Noodles
• 4 tablespoons Butter - unsalted
• 4 tablespoons Flour
• 6 ounces Irish Beer (Harpoon Craic)
• 1 tablespoon Dijon Mustard
• 2 cups Whole Milk
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper
• 7 ounces Irish Cheddar Cheese (Kerrygold Dubliner)
• 1 cup Sharp Cheddar Cheese (3 cups total cheese)
• Cooked and Chopped Bacon
• Chives
• Parsley

1. Cook your pasta noodles in salty boiling water until al dente (see package for instructions).rnPreheat your oven to 350F
2. In a large pot, melt the butter and add in the flour to create a roux. The consistency should be like loose wet sand. rnCook for about 2-3 minutes occasionally stirring to prevent the flour from turning brown.
3. 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.
4. Add in milk, salt and pepper. Whisk until combined. Cook for another 2-3 minutes.
5. 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.
6. Stir in your cooked pasta until combined.
7. 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.
8. Top with the remainder of your shredded cheese. Bake at 350F for 30 minutes.
9. Let it cool for about 5-10 minutes.
10. Garnish with bacon, chives, or parsley. Enjoy!

macaroni noodles, butter, flour, irish, dijon mustard, milk, salt, pepper, cheddar cheese, cheddar cheese, bacon, chives, parsley

Taken from food52.com/recipes/80681-irish-mac-cheese (may not work)