A little while ago I came across Spicy Irishman Whiskey Cheddar. Exactly how long ago is not important because cheese that is vacuum sealed like this lasts quite a while in the refrigerator! I was honestly a little bit worried that I had waited entirely too long to break into it because I got Spicy Irishman Whiskey Cheddar so on sale because it's the end bits of all of the cheese that didn't fit in typically-sized blocks. So, they stuffed them all together in one giant block of cheese that only costs $10. You can use the same cheese, any other spicy cheese, or whatever cheese you have on hand to make macaroni and cheese with. I've been dreaming about this Spicy Irishman Whiskey Macaroni & Cheese ever since I walked home with this. But macaroni is the perfect dish to mix and match your own favorite ingredients and explore the limits of cheesy pasta dishes.
Gallery
I used kefir in this, instead of milk. Shout out to being what I have and not what I want. I don't recommend this! Please use milk. I just don't want to trek out in the snow on my day off. Milk does have a similar texture and taste. So, it looks virtually identical to milk. However, if your roux doesn't look entirely the same. It might be because this is kefir. Not that I wouldn't make a recipe that is intentionally kefir, but with ghost pepper whiskey cheese isn't it.
Variations of Whiskey Macaroni & Cheese
I am well known for making macaroni and cheese on a whim. If I have butter, flour, cheese, and any amount of dairy on hand? I'm inevitably going to make macaroni and cheese. Which does tend to feel a little bit more grown up if you use more fun pasta shapes as well as a splash of wine. I've even managed to make macaroni sans milk, cream, heavy whipping cream, or Greek yogurt (all of which are entirely possible to use interchangeably for the dairy component) and just used white wine, cornstarch, and pasta water.
This Whiskey Macaroni & Cheese consists of rigatoni, butter, all-purpose flour, mustard, Worcestershire sauce, milk, and spicy Irishman whiskey cheddar cheese. I used rigatoni in this recipe. Although you can easily mix and match whatever pasta shape you prefer. As well as any cheese that you desire! Once you get the hang of making a roux, homemade macaroni is incredibly simple to make. I make it all of the time without entirely measuring ingredients. As long as you add the dairy slowly enough and the sauce doesn't break, you're absolutely fine!
2c.spicy irishman whiskey cheddargrated (divided 1½ c. + 1 c.)
Instructions
Cook Pasta
Add about 4 inches of water to a large pot and bring to a boil over high heat.
Cook pasta according to the manufacturer's instructions. This typically entails boiling for about 8-12 minutes, or until barely al dente.The pasta will cook another half hour in the oven, so make sure not to overcook them during this stage!
Drain the pasta and set aside. You may want to stir it occasionally to keep the noodles from sticking together.
Prepare Roux
Preheat the oven to 350 degrees Fahrenheit.
Lightly coat the bottom and sides of a large baking dish with olive oil and set aside.
Preheat saucepan on medium-heat. Add 1/4 cup butter and melt.
Immediately when the butter melts, add flour and stir constantly until incorporated. This should take about 3 minutes.Do NOT brown or overcook, though. You just want the butter and flour to incorporate until you add the spices.
Add salt, pepper, mustard, and Worcestershire sauce. Stir constantly for 5 minutes, or until lightly browned.
Add milk, a little at a time, and stir constantly until incorporated after each addition. Adding too much at once can cause the roux to separate.
Meanwhile, grate 1½ cups of the cheese and add to roux 1/2 cup at a time. Mix constantly until fully incorporated.
Add noodles and stir until fully coated in the cheese sauce.
Bake Macaroni and Cheese
Pour macaroni and cheese into greased baking dish.
Grate another 1/2 cup cheese over the top.
Bake for 30-40 minutes, or until the top begins to brown.
Let cool slightly and cut into 2-inch squares. Serve immediately.
Tips, Tricks, & Notes
You can reheat macaroni in the oven at 350 degrees for about 15 minutes. However, macaroni and cheese doesn't necessarily reheat well! After refrigeration, the noodles typically harden and the lasagna tends to dry out. The pasta will likely overcook during this process. And the cheese tends to separate and get oily if you reheat too rapidly.
Whatever you do, absolutely do not put macaroni and cheese in the microwave!!
Alternatively, you can reheat on the stovetop. Just place in a skillet with a lid and slowly bring the heat to medium. When the macaroni begins to soften, carefully spear with a silicone spatula to separate. Continue to heat with the lid on and stir occasionally. You may need to add additional milk or Greek yogurt to this to help prevent the noodles from drying out and the cheese from separating.
Leave a Reply