By Rhett Morris
In honor of Saint Patrick’s Day, we’re bringing you a twist on corned beef, having first appeared in Ireland in “Aislinge Meic Con Glinne,” a 12th-century poem. The traditional Irish-American meal is complimented with savory mac ‘n’ cheese, a popular dish that dates back to the 14th century in “Liber de Coquina,” a medieval cookbook.
- 4 cups al dente cooked macaroni ( 2 cups dried will make 4 cups cooked )
- 2 cups diced or shredded corned beef
- 1 cup shredded Swiss cheese
- 1 cup shredded cheddar cheese
- 1 ½ cups vegetable stock
- 1 ½ cups milk
- ¼ butter
- 3 tablespoons flour
- ¼ cup diced chives
- Salt and pepper to taste
- 2 tablespoons olive oil
- ½ cup panko bread crumbs
Preheat oven to 400 degrees. Grease a 9 x 13 pan or you can use multiple smaller portioned pans. In small pan, heat olive oil and bread crumbs until brown and set aside. Melt butter in sauce pan over medium high heat until bubbling. Add flour and stir until light brown. Add stock and milk, cook until sauce starts to thicken. Add cheese (reserve ½ cup) and chives, stir until melted. Taste if salt and pepper are needed. If so, add salt and pepper. Put sauce and macaroni in bowl and mix together. Pour mixture into pan or pans. Place remaining cheese and bread crumbs on top. Cook for 25 minutes. Serve with a side of your favorite cabbage slaw. Enjoy!