Irish Colcannon Mac and Cheese
The classic Irish dish combined with an American classic, what can go wrong? Absolutely nothing at all because this Irish Colcannon Mac and Cheese is what dreams are made of. Comfort food dreams that is. It’s obviously a great dish to make for St. Patrick’s Day, if you celebrate but in all honesty you can make this all year round and not a single person would complain.
Irish Colcannon Mac and Cheese
The traditional Irish dish meets an American classic! Sautéed cabbage, leeks, onions, garlic and bacon are tossed with pasta and a delicious cheese sauce made with Havarti, Aged White Cheddar and Monterey Jack!
Servings: 4
Equipment
- Skillet
- Pot
- Ramekins
Ingredients
- 8 slices thick-cut bacon diced
- 1 large yellow onion thinly sliced
- 3 garlic cloves minced
- 4 cups shredded cabbage
- 2 leeks sliced and cleaned
- 2 large Russet potatoes cleaned and cooked until fork tender
- 1 1/2 teaspoons Kosher salt
- 1 1/2 teaspoons black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon paprika
- 3 cups whole milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup Monterey Jack cheese shredded
- 1 cup Sharp White Cheddar cheese shredded
- 1 cup Havarti shredded
- 1/2 cup panko or plain bread crumbs
- 1/2 cup scallions sliced
- 1 pound elbow macaroni cooked until tender
Instructions
- Preheat oven to 350°F.
- Cook the potatoes in the microwave, in the oven or in a pot of boiling water until fork tender. Allow to cool down completely. Peel with a pairing knife and shred with a box grater. Set aside.
- Heat a large pot over medium-high heat. Add the bacon and cook until crispy and browned. Remove with a slotted spoon and transfer to a plate lined with paper towels, to catch the excess fat. Remove all but 1 tablespoon of the bacon grease from the pot. Stir in the onions and garlic and sauté for about 5 minutes, until soft and translucent. Add the cabbage and leeks. Season with 3/4 teaspoon salt, 3/4 teaspoon black pepper, and the red pepper flakes. Stir and cook for about 5 minutes more until soft. Fold in the shredded potatoes and remove from heat. Transfer to a large bowl and set aside.
- Place the milk in a medium saucepan and bring to barely a simmer, over medium heat.
- Return the large pot to the stove and place over medium-high heat. Add the butter and allow to melt. Whisk in the flour and cook for about 10 seconds to cook the flour a bit. Carefully pour in the warm milk, while whisking continuously until all of the milk has been added and the butter/flour mixture has completely dissolved. Lower the flame to medium and cook until thickened. Season with 3/4 teaspoon salt, 3/4 teaspoon black pepper and the paprika. Once thick, remove from heat.
- In a medium bowl, toss together the shredded Wisconsin cheeses. Add the cheeses to the hot thickened milk, reserving about 1/2 cup for topping later on. Stir with a wooden spoon, until the cheese has melted. Fold in the cooked noodles, the cooked cabbage mixture, the crispy bacon and the scallions, until evenly combined. Pour the mixture into a 9 x 13 inch baking dish or into individual baking dishes and top with the breadcrumbs and reserved cheese. Bake for about 25 to 30 minutes, until bubbly. Place under the broiler for a few seconds to crispy up the top. Serve warm and garnish with sliced scallions on top. Enjoy!
