Irish Macaroni And Cheese With Stout

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I made this for st patty's one year from a foodnetwork recipe. Unfortunately my paper copy is missing and it's no longer on the fn site, but some kind soul saved it for the masses. i'm going to re-post it on zaar so i never lose it again! this is a great mac n cheese for people who are done with the box or nasty ol' velveeta.

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Steps

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Preheat oven to 350 f and butter a 9x13-inch baking dish or six 6-ounce ramekins.

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Cook pasta acording to its directions.

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Al dente is fine.

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Cool pasta and set aside for later.

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In a skillet over medium heat , melt 1 teaspoon of the butter.

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Add the shallots and cook until soft , but not browned , about 3 minutes.

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Add the guinness and cook until reduced by half , about 5 minutes.

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Then add the cream and cook until reduced by half , about 5 minutes more.

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Remove from heat and cool to room temperature.

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Seperately , melt remaining 2 teaspoons of butter.

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In a bowl , combine the cooked pasta , cheese , and cream mixture.

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Pour into prepared pan or ramekins.

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Top with bread crumbs and spoon melted butter over the top.

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Bake for 30 minutes , until bread crumbs are lightly browned and sauce is bubbling.

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Ingredients

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butter, shallots, guinness stout, heavy cream, swiss cheese, cheddar cheese, cheese, pasta, plain breadcrumbs