stove top guinness irish cheddar mac & cheese
Gooey, cheesy mac speckled with smoky caramelized onion "bacon" for a feast lucky enough for the Irish.
Ingredients
- 2 yellow onions, thinly sliced
- 5 tbsp salted butter, divided
- 1 tbsp balsamic vinegar
- 1 tsp smoked paprika
- 2 tsp soy sauce
- 1 lb medium shell pasta
- 1 16-oz can Guinness
- 1 cup whole milk, half and half, or heavy cream
- 2 cups kale, torn or chopped
- 1 tbsp Dijon vinegar
- 3 cups shredded Irish cheddar cheese, or sharp cheddar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
Instructions
- Melt 2 tablespoons of butter in a large skillet over medium-low heat. Toss the onions in the skillet along with a generous pinch of salt and pepper. Cook for 15 minutes, stirring occasionally.
- Crank the heat up to high and stir in the balsamic vinegar, soy sauce, and smoked paprika. Cook 8-10 minutes longer, stirring frequently, until golden brown. Move to a plate.
- In the same skillet, melt the remaining 3 tablespoons of butter. Add in the pasta, Guinness, and 3 cups of water. Bring to a boil and cook until the pasta is al dente, about 8 minutes. Stir in the kale, then remove from the heat and add the Dijon mustard, milk, garlic powder, onion powder, and cheese. Stir until the cheese melts and the kale wilts.
- Divide into bowls and serve with caramelized onions on top.
Notes
*Pasta: Use any kind of short-cut pasta.
*To store: Pasta and caramelized onions keep in the fridge, covered, for up to 3 days.
*Irish cheddar: If you don't have Irish cheddar, use sharp cheddar instead.
*Guinness: If you must omit the beer, substitute with an equal amount of water.