- 4
- 30 mins
- 60 mins
Ingredients
- 3 tsp Kerrygold butter
- 2 tsp shallots, chopped
- 3/4 C Guinness stout
- 2 C Heavy cream
- 1/2 C grated Kerrygold swiss cheese
- 1/2 C grated Kerrygold Vintage Cheddar
- 1/2 C grated Kerrygold Dubliner
- 3 1/2 C pasta, cooked and cooled
- 3/4 C plain bread crumbs
Preparation
Step 1
Preheat oven to 350 degrees
Butter a 9 X 13" pan or six 6" ramekins.
Cook pasta according to package instructions for Al dente. Drain and set aside to cool.
In a skillet over medium heat, melt 1 tsp of butter. Add shallots and cook until soft, but not browned, about 3 minutes.
Add Guinness and cook until reduced by half, about 5 minutes.
Then add cream and cook until reduced by half, about 5 minutes more.
Remove from heat and cool to room temperature.
In a separate pan melt remaining 2 tsp of butter.
In a bowl, combine the cooked pasta with the cheese and cream mixture.
Pour into the prepared pan.
Top with bread crumbs then spoon the remaining melted butter over the top.
Bake 30 minutes, or until bread crumbs are lightly browned and the sauce is bubbly.