“As I am. As I am. All or not at all.”
James Joyce, Ulysses
Ingredients
3 -teaspoons Kerrygold Irish butter
2 -teaspoons chopped shallots
3/4 -cup Guinness®
2- cups heavy cream
1/2- cup Kerrygold Irish Swiss cheese, grated
1/2- cup Kerrygold Vintage Cheddar cheese, grated
1/2- cup Dubliner cheese, grated
3 1/2 -cups clover-shaped pasta (if available), cooked and cooled
3/4- cup plain bread crumbs
How to make it
Preheat oven to 350° F
Butter a 9x13-inch baking dish or six 6-ounce ramekins.
In a skillet over medium heat, melt 1 teaspoon of the butter.
Add the shallots and cook until soft, but not browned, about 3 minutes.
Add the Guinness® and cook until reduced by half, about 5 minutes. Add the cream and cook until reduced by half, about 5 minutes more.
Remove from heat and cool to room temperature.
Melt remaining 2 teaspoons of butter.
In a bowl, combine the cooked pasta, cheese, and cream mixture. Pour into prepared pan or ramekins.
Top with bread crumbs and spoon melted butter over the top
Bake for 30 minutes, until bread crumbs are lightly browned and sauce is bubbling.
http://www.grouprecipes.com/110019/irish-baked-pasta-with-cheese-and-stout.html
