Irish Colcannon Mac and Cheese

Irish Colcannon Mac and Cheese

prep time

minutes
cook time

minute
servings
6

Ingredients




















Cooking Instructions

1

Heat oven to 350°F. Cook pasta al dente, according to package directions. Drain and set aside.


2

Cook potatoes in pot of boiling water until fork tender. Allow to cool completely. Peel with pairing knife and shred with box grater. Set aside.


3

Heat large pot over medium-high heat. Add bacon and cook until crispy and browned. Remove with slotted spoon and transfer to plate lined with paper towels. Remove all but 1 tablespoon of bacon grease from pot. Stir in onions and garlic and sauté for about 5 minutes, until soft and translucent. Add cabbage and leeks. Season with 3/4 teaspoon salt, 3/4 teaspoon black pepper and red pepper flakes. Stir and continue cooking about 5 minutes more until mixture is soft. Fold in shredded potatoes and remove from heat. Transfer to large bowl and set aside.


4

Place milk in medium saucepot and bring to barely a simmer, over medium heat.


5

Return large pot to stove and place over medium-high heat. Add butter and melt. Whisk in flour and cook about 10 seconds. Carefully add warm milk, while whisking continuously until all of milk has been added and butter/flour mixture has completely dissolved. Lower heat to medium and cook until thickened. Season with 3/4 teaspoon salt, 3/4 teaspoon black pepper and paprika. Once thick, remove from heat.


6

In medium bowl, toss together Monterey jack, cheddar and havarti. Add cheeses to hot thickened milk, reserving about 1/2 cup for topping. Stir with wooden spoon, until cheese has melted. Fold in pasta, cabbage mixture, bacon and scallions. Pour mixture into 9x13-inch baking dish or into individual 8-ounce ramekins. Top with bread crumbs and reserved cheese. Bake 25 to 30 minutes, until bubbly. Place under broiler a few seconds to brown and crisp the top. Serve warm and garnish with sliced scallions on top.


Ingredients




















Cooking Instructions

1

Heat oven to 350°F. Cook pasta al dente, according to package directions. Drain and set aside.


2

Cook potatoes in pot of boiling water until fork tender. Allow to cool completely. Peel with pairing knife and shred with box grater. Set aside.


3

Heat large pot over medium-high heat. Add bacon and cook until crispy and browned. Remove with slotted spoon and transfer to plate lined with paper towels. Remove all but 1 tablespoon of bacon grease from pot. Stir in onions and garlic and sauté for about 5 minutes, until soft and translucent. Add cabbage and leeks. Season with 3/4 teaspoon salt, 3/4 teaspoon black pepper and red pepper flakes. Stir and continue cooking about 5 minutes more until mixture is soft. Fold in shredded potatoes and remove from heat. Transfer to large bowl and set aside.


4

Place milk in medium saucepot and bring to barely a simmer, over medium heat.


5

Return large pot to stove and place over medium-high heat. Add butter and melt. Whisk in flour and cook about 10 seconds. Carefully add warm milk, while whisking continuously until all of milk has been added and butter/flour mixture has completely dissolved. Lower heat to medium and cook until thickened. Season with 3/4 teaspoon salt, 3/4 teaspoon black pepper and paprika. Once thick, remove from heat.


6

In medium bowl, toss together Monterey jack, cheddar and havarti. Add cheeses to hot thickened milk, reserving about 1/2 cup for topping. Stir with wooden spoon, until cheese has melted. Fold in pasta, cabbage mixture, bacon and scallions. Pour mixture into 9x13-inch baking dish or into individual 8-ounce ramekins. Top with bread crumbs and reserved cheese. Bake 25 to 30 minutes, until bubbly. Place under broiler a few seconds to brown and crisp the top. Serve warm and garnish with sliced scallions on top.


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