All master chefs know how to make the 5 mother sauces. While in culinary school one of the five sauces really spoke my love language. BÃ©chamel! This sauce is a creamy, indulgent full fat sauce that no one can resist. Once you have this sauce under your belt the sky is the limit. Think of any of your favorite creamy cheese sauces… yup, you start with a BÃ©chamel. Do you feel the power you have now? I sure do!
Once you have made your BÃ©chamel you can start to play with it. In the fall I make a big pan of roasted vegetables to dip in a chevre cheese BÃ©chamel sauce. When friends and family ask you what you ate for dinner you can tell them you at a huge plate of vegetables, just leave out the part of the beautifully creamy sauce no one needs to know about this.
Because St. Patrick’s day is this Wednesday I took the opportunity to enjoy a reason to cook with Guinness and Kerrygold and smoked gouda cheese… who doesn’t like gouda? You can tailor this recipe to how you like. You can drop the Guinness, and gouda replacing it with classic sharp cheddar cheese.
When it comes to mac&cheese you need to make it yours. I spun this dish by adding the Guinness and smoked gouda cheese. I didn’t want to overwhelm it with too many toppings, I settled on fresh parsley. Looking back, bacon crumbs would have elevated it.
In the mood for meals with an Irish flair this week? Click here for my Sweet Potato Shepherds Pie
Smoked Gouda and Guinness Mac & Cheese
While making this dish you will learn how simple it is to make home made macaroni and cheese and while doing so you will learn how to make one of the five Mother Sauces, Bechamel. While making your Bechamel you will learn how to make a roux and by the end of it your friends and family better darn well call you chef!
- 2 tbsp butter
- 2 tbsp flour
- 3 cups milk
- 1 onion (sliced in half )
- fresh cracked pepper
- 3 whole cloves
- 3 cup smoked gouda cheese (you can do a mix of smoked gouda and Irish cheese. )
- 1/2 cup Guiness Beer
- 1 LB macaroni noodles
Prep all ingredients, you can thank me later.
In a large sauce pan add milk. Cut the onion in half, remove the outer layer of skin. Push the cloves into the freshly cut flat side of the onion. Add fresh cracked pepper. Place the onion face side down in the milk. Turn heat to low and stir occasionally.
While the milk and onion are getting to know each other you will make the roux. In a small saute pan heat your butter over medium high heat. Once fully melted add flour and whisk until well combined. The consistency should be similar to frosting. Set aside.
Cook noodles accordingly. Strain set aside. At this point I put mine into the serving dish I will be using and drizzle with a tich of olive oil to prevent sticking. (Not to much olive oil or your cheese sauce wont stick to the noodles.
Let's get back to the milk. Discard the onion and cloves. Turn heat to medium low, whisking contiulusly. You will need to give your sauce your full attention now or disaster could be on the horizon. Once you can see a beautiful steam coming off the milk it's time to add your roux, KEEP WHISKING! As soon as you get a hint of thickening turn off the heat and add the beer, and cheese Switch to a spatula and mix until well combined. Pour the cheese sauce over the noodles and enjoy!