Elevate your dinner routine with this unique twist on a classic comfort food staple. This Pastrami and Irish Cheddar Mac & Cheese combines the bold, savory flavors of deli-style pastrami and thick-cut bacon with a decadent, creamy sauce made from Guinness Draught Stout and sharp Kerrygold Irish cheeses. Whether you are looking for festive St. Patrick's Day dinner ideas or a hearty, grown-up mac and cheese recipe to satisfy a crowd, this dish delivers a rich and flavorful experience that goes far beyond the box.
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Why You'll Want to Make Pastrami and Irish Cheddar Mac & Cheese
- Unique Flavor Profile: The combination of salty pastrami, smoky bacon, and the distinct tang of Irish cheddar creates a sophisticated flavor depth.
- Guinness-Infused Sauce: Adding Irish stout to the cheese sauce provides a subtle, nutty undertone that perfectly complements the melted Kerrygold Dubliner and Aged Cheddar.
- Crowd-Pleaser: This recipe is a guaranteed hit for gatherings, from casual weeknight meals to holiday celebrations.
- Premium Ingredients: Utilizing high-quality aged cheddar and unsalted butter ensures a silky-smooth texture and professional-grade taste.
Ingredients - Here's What You'll Need
Steps to Make Pastrami and Irish Cheddar Mac & Cheese
- Preheat the oven to 375°F. Bring a large pot of water to a boil and add 1 ½ teaspoons of Kosher salt.
- Add the elbow macaroni and cook according to package directions for al dente minus two minutes. Drain the macaroni in a colander and set aside until ready to use.
- After you've started the pasta water, begin making the cheese sauce. Start by melting butter in a large saucepan over medium heat. Once the butter has melted and is gently bubbling, add flour, mustard powder, freshly ground black pepper, and Kosher salt. Gently whisk to incorporate and smooth out any lumps.
- Continue whisking frequently until the roux turns a light blond color and emits a nutty aroma. Then, slowly stream in room temperature milk and continue to whisk over low heat until the mixture is smooth.
- Then, add the Guinness and continue whisking over low heat until the sauce is smooth and thickened, for about 5-7 minutes.
- Add five ounces each of shredded Kerrygold Dubliner and Kerrygold Aged Cheddar cheeses, a handful at a time.
- Whisk well after each addition, until all of the cheese has been added and the sauce is smooth.
- Once the sauce is finished, add the cooked pasta, three ounces of pastrami, and six slices of cooked and crumbled bacon to a large bowl. Stir everything to combine.
- Pour the cheese sauce into the bowl and stir to combine.
- Spray a 2-quart baking dish with non-stick cooking spray. Transfer the pasta mixture to the dish and spread it into an even layer.
- Top with remaining ounce of pastrami.
- Then, top with remaining four slices of crumbled bacon.
- Next, top with the remaining shredded Dubliner and aged cheddar cheese. Bake in a 375°F oven for 25-30 minutes, until cheese bubbles and is slightly golden.
- Remove from the oven and allow to cool for 5-10 minutes before serving. Serve with a garden salad and some Irish Guinness Brown Soda Bread.
Whether you're celebrating the "wearing of the green" or simply craving a high-quality meal, this Pastrami and Irish Cheddar Mac & Cheese is a standout choice. By combining traditional Irish ingredients like Kerrygold Dubliner and Guinness with savory pastrami, you create a dish that is both nostalgic and excitingly new. Once you experience the creamy, bubbling cheese and the salty crunch of bacon in this recipe, it's sure to become a permanent fixture in your comfort food rotation.
Frequently Asked Questions
While Guinness adds a traditional Irish flair, you can substitute it with more whole milk or a splash of beef broth if you prefer an alcohol-free version.
This hearty dish pairs beautifully with a fresh garden salad and a side of Irish Guinness Brown Soda Bread for the ultimate meal.
Shaved deli pastrami is recommended because it integrates easily into the creamy sauce.
To maintain the creamy texture, reheat individual portions in the microwave with a splash of milk. Alternatively, place it in an oven-safe dish, cover it with foil, and bake at 350°F until heated through.
Recipe Tips and Tricks
- Avoid Grainy Sauce: Keep your cheese sauce at a gentle simmer over low heat. Boiling the sauce after adding cheese can cause it to separate and become grainy.
- Pastrami Preparation: For the best texture, ask your deli to shave the pastrami. Give it a quick rough chop before folding it into the pasta to ensure even distribution in every bite.
- Al Dente is Key: Boil your macaroni for two minutes less than the package directions. It will finish cooking in the oven, preventing it from becoming mushy.
- Room Temp Milk: Use room-temperature milk when whisking into your roux to help create a smoother, lump-free base for your sauce.
Other Great Mac & Cheese Recipes
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Pastrami and Irish Cheddar Mac & Cheese
Equipment
- 2-qt baking dish
- non-stick cooking spray
- 3-qt stock pot
- large saucepan
- Silicone Whisk
Ingredients
- 8 oz Elbow Macaroni
- 2 teaspoon Kosher Salt divided
- 2 tbs Kerrygold Irish Unsalted Butter room temperature
- 2 tbs All Purpose Flour
- ½ teaspoon Freshly Ground Black Pepper
- 1 teaspoon Ground Mustard Powder
- 1 ½ c Whole Milk room temperature
- 3 oz Guinness Draught Stout or other stout
- 7 oz Kerrygold Dubliner Cheese shredded and divided
- 7 oz Kerrygold Aged Cheddar Cheese shredded and divided
- 4 oz Deli Pastrami shaved and chopped; divided
- 10 slices Thick Cut Bacon cooked and crumbled; divided
Instructions
- Preheat oven to 375°F.
- Bring a large pot of water to boil and add 1 ½ teaspoon Kosher salt. Add the elbow macaroni and cook according to package directions for al dente minus two minutes. Drain in a colander and set aside until ready to use.
- After you've started the pasta water, begin making the cheese sauce. Start by melting butter in a large saucepan over medium heat. Once the butter has melted and is gently bubbling, add flour, mustard powder, freshly ground black pepper, and the remaining ½ teaspoon of Kosher salt. Gently whisk to incorporate and smooth out any lumps. Continue whisking frequently until the roux turns a light blond color and emits a nutty aroma.
- Reduce heat to low. Then, slowly stream in room temperature milk and continue whisking until the mixture is smooth. Next, add the Guinness and continue whisking until the sauce is smooth and thickened, for about 5-7 minutes.
- Add five ounces each of shredded Kerrygold Dubliner and Aged Cheddar cheeses, a handful at a time, whisking well after each addition, until all of the cheese has been added and the sauce is smooth.
- Once the sauce is finished, place the cooked pasta, three ounces of pastrami, and six slices of cooked and crumbled bacon in a large bowl, stir everything to combine. Pour the cheese sauce into the bowl and stir to combine.
- Spray a 2-quart baking dish with non-stick cooking spray. Transfer the pasta mixture to the dish and spread it into an even layer. Top with remaining ounce of pastrami, four slices of crumbled bacon, two ounces each of the Kerrygold shredded cheeses.
- Bake in 375°F oven for 25-30 minutes, until cheese bubbles and is slightly golden. Remove from the oven and allow to cool for 5-10 minutes before serving.
- Yield 6 servings
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