Irish Colcannon Mac And Cheese

Colcannon is a traditional Irish dish that is most commonly made with mashed potatoes, cabbage or kale, scallions and of course bacon. We hope you enjoy this fancy mac and cheese recipe, just in time for St. Patrick's Day! 

INGREDIENTS

• 8 slices thick-cut bacon, diced
  
• 1 large yellow onion, thinly sliced
  
• 3 garlic cloves, minced
  
• 4 cups shredded cabbage
  
• 2 leeks, sliced and cleaned
  
• 2 large baking potatoes, cleaned and cooked until fork tender
  
• 1½ teaspoons salt
  
• 1½ teaspoons black pepper
  
• ¼ teaspoon red pepper flakes
  
• ½ teaspoon paprika
  
• 3 cups whole milk
  
• 3 tablespoons butter
  
• 3 tablespoons all-purpose flour
  
• 1 cup Wisconsin Monterey Jack cheese, shredded
  
• 1 cup Wisconsin Sharp White Cheddar cheese, shredded
  
• 1 cup Wisconsin Havarti, shredded
  
• ½ cup panko or plain bread crumbs
  
• ½ cup scallions, sliced
  
• 1 pound elbow macaroni, cooked until tender

INSTRUCTIONS

1. Preheat oven to 350 degrees F.

2. Cook the potatoes in the microwave, in the oven or in a pot of boiling water until fork tender. Allow to cool down completely. Peel with a pairing knife and shred with a box grater. Set aside.

3. Heat a large pot over medium-high heat. Add the bacon and cook until crispy and browned. Remove with a slotted spoon and transfer to a plate lined with paper towels, to catch the excess fat. Remove all but 1 tablespoon of the bacon grease from the pot. Stir in the onions and garlic and sauté for about 5 minutes, until soft and translucent. Add the cabbage and leeks. Season with ¾ teaspoon salt, ¾ teaspoon black pepper, and the red pepper flakes. Stir and cook for about 5 minutes more until soft. Fold in the shredded potatoes and remove from heat. Transfer to a large bowl and set aside.

4. Place the milk in a medium saucepan and bring to barely a simmer, over medium heat. (Tip: Warm up the milk in a saucepan before whisking it into the roux. This will allow the béchamel to cook more evenly and it'll thicken faster!)

5. Return the large pot to the stove and place over medium-high heat. Add the butter and allow to melt. Whisk in the flour and cook for about 10 seconds to cook the flour a bit. Carefully pour in the warm milk, while whisking continuously until all of the milk has been added and the butter/flour mixture has completely dissolved. Lower the flame to medium and cook until thickened. Season with ¾ teaspoon salt, ¾ teaspoon black pepper and the paprika. Once thick, remove from heat.

6. In a medium bowl, toss together the shredded Wisconsin cheeses. Add the cheeses to the hot thickened milk, reserving about ½ cup for topping later on. Stir with a wooden spoon, until the cheese has melted. Fold in the cooked noodles, the cooked cabbage mixture, the crispy bacon and the scallions, until evenly combined. Pour the mixture into a 9x13 baking dish or into individual baking dishes and top with the breadcrumbs and reserved cheese. Bake for about 25 to 30 minutes, until bubbly. Place under the broiler for a few seconds to crispy up the top. Serve warm and garnish with sliced scallions on top. Enjoy!

NOTES

• You can make this dish in advance. Top it with the cheese and breadcrumbs and cover it with foil. Store it in the fridge, unbaked, and then just pop it in the oven. It’ll take a bit longer to bake since it’ll be cold coming from the fridge.
  
• If you’ve never had colcannon before and are weary because of the cabbage, feel free to use kale instead

Source: The Candid Appetite.