Hey there my friends!

I'd like to thank the brilliant, wonderful, talented, beautiful Karen for taking over my blog for the past couple of days. Did you all enjoy them? I know I did!

I'm going to follow up on Karen's St. Patrick's Day theme. I mean, with the last name Kelley, how can I skip this holiday? So, from today until the grand day of March 17th itself, we're going to be all things St. Patrick's, and green!

Since it's Friday, you know what that means!

IRISH COLCANNON MAC & CHEESE

photo property of www.bakespace.com

Ingredients

1½ cups green cabbage, shredded

1½ cups red cabbage, shredded
4 garlic cloves, minced
1 Vadalia 0nion, finely chopped

2 russet potatoes
16oz elbow macaroni pasta
3 Tbsp flour
3 Tbsp butter
½ cup plain breadcrumbs
2 cups whole milk
2 cups shredded sharp cheddar cheese (I use orange for color)
5 bacon strips, chopped
¼ tsp paprika (optional)

Salt & black pepper, to taste

5 scallions green ends, chopped small for garnish

photo property of www.awickedwhisk.com

Directions

   Preheat oven to 350° 

   In a medium pot, add macaroni noodles to salted water and bring to boil. Drain, then transfer the mac noodles to a bowl. (Make sure to go back to them a cup of times to run a spoon or fork through them to keep them from getting stuck together) 

   Peel, then cook potatoes in a pot of salted water. Bring to a boil and cook until fork tender. Allow to cool down completely. Peel with a pairing knife and shred with a box grater. Set aside.

   Heat a large pot over medium-high heat. Add the bacon and cook until crispy and browned. Remove, transfer to a plate lined with paper towels, to catch the excess fat. Leave a little bacon grease in bottom of pan.

   Add onions and sauté for 3 minutes. Add garlic then sauté for another 2 to 3 minutes until onions are translucent. Add the cabbage. Season with ¾ teaspoon salt, ½ teaspoon black pepper (optional). Cook for about 5 to 6 minutes, stirring almost constantly, until soft. Add in the shredded potatoes, gently incorporate into cabbage mixture, then remove from heat. Transfer to a large bowl and set aside.

   Pour milk into a medium pot and bring it to barely a simmer, over medium heat.

   Return the large pot to the stove and place over medium-high heat. Add the butter until melted. Whisk in flour and cook for about 10 seconds to cook the flour a little.

   Carefully add the warm milk, all the 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 ½ teaspoon salt, ¼ teaspoon black pepper optional), and the paprika. Once thick, remove from heat.

   In a medium bowl, add the cheese to the hot thickened milk, reserving about ½ cup for topping later on. Stir with a wooden spoon, until the cheese has melted.

   Fold all cooked components together in a large bowl until evenly combined. Pour the mixture into a 9x13 baking dish or into individual baking dishes, top with the breadcrumbs and extra cheese. Bake for about 30 - 35 minutes, until bubbly. For a crispier top, set under broiler for 3 or 4 minutes.

   Serve warm and garnish with chopped scallions.

photo property of www.breadandwonderment.com

With the exception of no corned beef, 

this dish is Ireland on a plate!

Let me know what you think about this recipe!

Join me tomorrow for more St. Patrick's Day fun!

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