Discover a new twist on classic mac and cheese! This Pastrami and Irish Cheddar Mac & Cheese recipe is a must-try for food lovers. Enjoy the creamy texture of mac and cheese enhanced by the sharp bite of Irish cheddar and the savory notes of pastrami and bacon.
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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.
This Pastrami and Irish Cheddar Mac & Cheese recipe is a guaranteed crowd-pleaser. Enjoy the ultimate comfort food experience, you’ll be craving it again and again. This unique twist on a classic is perfect for any occasion, from weeknight dinners to special gatherings.
Recipe Tips and Tricks
- Don’t boil the cheese sauce! High heat can cause the cheese to separate and become grainy. Keep the sauce at a gentle simmer over low heat.
- When purchasing the pastrami, ask for it to be shaved. Then, before using the pastrami, give it a quick chop with a large kitchen knife.
Other Great Mac & Cheese Recipes
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Pastrami and Irish Cheddar Mac & Cheese
Discover a new twist on classic mac and cheese! This Pastrami and Irish Cheddar Mac & Cheese recipe is a must-try for food lovers.
Equipment
- 2-qt baking dish
- non-stick cooking spray
- 3-qt stock pot
- large saucepan
- Silicone Whisk
Ingredients
- 8 oz Elbow Macaroni
- 2 tsp Kosher Salt divided
- 2 tbs Kerrygold Irish Unsalted Butter room temperature
- 2 tbs All Purpose Flour
- ½ tsp Freshly Ground Black Pepper
- 1 tsp 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 tsp 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
Nutrition
Calories: 759kcalCarbohydrates: 37gProtein: 38gFat: 50gSaturated Fat: 23gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 121mgSodium: 2135mgPotassium: 402mgFiber: 1gSugar: 4gVitamin A: 828IUVitamin C: 7mgCalcium: 717mgIron: 2mg
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