From the Vault: Just realized that tomorrow is St Patrick’s Day and I have nothing even vaguely Irish in the ready folder. So here is a post from the old site of something I made with leftovers from a boiled dinner. Damn, now I really want to make it again. Hmm, corned beef is bound to go on sale next week…
1 tbl butter
1 tbl flour
1/2 cup warm milk
1 1/2 cups shredded sharp cheddar
1/4 cup Guinness
4 cups cooked macaroni
1/2 cup shredded corned beef*
1/2 cup chopped cabbage*
1 cup lightly smashed, cooked potato*
pinch of cayenne
salt and pepper
*leftovers from a boiled dinner are perfect
Preheat the oven to 375. Heat a little oil in a medium sauce pan to medium-hot. Add the cabbage and corned beef, lightly brown them and set aside. Reduce heat to medium, add the butter and let it melt. Once it’s melted add the flour and cook for about 2 minutes, constantly stirring, don’t let it get too brown. Slowly add the warm milk, still stirring and let it come to a simmer. Add the Guinness, cheese, black pepper and cayenne. Turn off the heat and stir until the cheese is melted. Taste it and see if it needs more seasoning, add some if it does. Add the macaroni and fold until it’s well combined. Spread the mixture in an 8×8 pan. Toss the potato with a little butter, salt and pepper and sprinkle it over the top of the pasta. Put it in the oven until browned, about 20 minutes.
First, a disclaimer: that recipe up top is approximate. I had a detailed plan, I swear, but it went out the window as soon as the stove was turned on. I was wicked tired, I couldn’t find the recipe I was using as a base, my brain kind of exploded and all that was left was the desire for macaroni and cheese with corned beef, cabbage and Guinness in it. So I just winged it.
It came out wicked good. The pieces of browned cabbage and corned beef added awesome bits of texture and bursts of flavor.
It formed a decent crust, which is important to me, and had tons of cheese.
All good things. But. Next time I will definitely make more sauce, plus I might butter the pan to make more crispy crust. I love that.
The Guinness was much more subtle than I thought it would be, it probably wouldn’t hurt to add some more of that too. But that’s really more a to taste thing. All in all this was really good and I must say I’m pleased with it.
Plus since my girlfriend doesn’t like mac and cheese when it’s homemade all the leftovers are for me! Ha!
Filed under: beef, cabbage, cheese, leftovers, pasta, potato