Black and Tan.

My favorite Irish tradition is indulging in a Black and Tan beverage, a layered mix of stout and lager beer, at least that's what I thought. After a little research I see more play on Ales as the bottom layer such as Bass, Sierra Nevada or Boulevard. Hmmm. I ponder.  You pour the Ale or lager in the bottom half of the glass, followed by the Guinness. It's important to use a spoon to slowly pour in order for the Guinness to land gently, creating a layer due to the density difference in the two beers. The spoon should tilt towards the side of the glass so the beer flows down the side.

So much detail to pour a lovely beverage!

Now, the real point if this post is to share a meal we had last night, using the Black and Tan as our guide for Irish Macaroni and Cheese. Call me crazy but as long as you put Irish in front of any food group, it appears to work. Andy and I enjoyed it as well as Hannah. The other two witnessed the beer pour and I think mentally created a dislike due to the ingredients (and anything with slight texture won't fly with them). Had I known they wouldn't eat it, I would have spiced it up more. So Elie and Katy ate bacon, the end.

Black and Tan Irish Macaroni and Cheese
Ingredients

6 cups water 

24 ounces lager beer 

16 ounces rustic shaped pasta (Ziti) 

1 cup whole milk (I used skim)

1 cup half-and-half 

12 ounces evaporated milk 

5 tablespoons lightly salted quality Irish butter (i used American butter)

2 1/2 tablespoons all-purpose flour 

1 teaspoon ground dry mustard 

1 teaspoon kosher salt 

1/8 teaspoon ground cayenne pepper 

1/3 cup stout beer 

3 ounces shredded smoked Gruyere 

8 ounces shredded Irish Cheddar 

1/2 cup bread crumbs, Japanese panko, or fresh country white 

1/2 cup crisp cooked apple wood or maple bacon crumbles 

2 tablespoons fresh cilantro leaves or several sage leaves for garnish

Directions

Place water and lager beer into a 4 1/2 quart or larger saucepan over high heat and bring to boil, add pasta and cook until just al dente. Drain and keep warm.

Meanwhile in 3 quart saucepan, over medium-high heat, bring the milk, half-and-half, and evaporated milk just to a boil, keep hot. In a 4 quart saucepan, over medium heat, melt 3 tablespoons of the butter and stir in flour until it begins to color slightly, whisk in hot milk, mustard, salt, cayenne, and stout, and bring to a strong simmer. Reduce heat to low and stir in cheeses until melted. Place pasta into serving dish and pour the cheese sauce over the pasta.

Place remaining butter in a large saute pan over medium heat and stir in bread crumbs, stir until golden brown, stir in bacon crumbles. Spread mixture over top of macaroni. Garnish with cilantro or sage leaves.

I followed most of the recipe but omitted the bread crumbs and garnish as my audience isn't keen on bread crumbs in their mac & cheese.

The rest of this week will be spent getting ready for St. Paddie's day festivities. Oh, and Cousin Amy found a cart and horse and should be here by Saturday with her Finnegan's in tow.

Happy is.