Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

This was a brilliant dish from !

******************************

This recipe contains alcohol. Please use it and in your dishes responsibly.

Original submission: https://www.furaffinity.net/view/9986283/

Jazz it up a notch with this pleasing pasta from the kitchens of djwolf

******************************


If you are a beer lover, particularly Guinness this meal is for you!

Seeing as how St. Patricks Day is coming up fast I figured id get a jump on some cuisine of the Emerald Isle! This tasty meal uses delicious cheddar and dubliner cheeses with the robust earthy flavors of Guinness Stout to create a truly delicious fare that belongs in any pub!

Ingredients:

1 whole head of garlic
1 Tbs Olive Oil
6 Tbs unsalted butter divided
1 1/4 Tsp of Salt, divided
1 cup panko breadcrumbs
1/4 cup all-purpose flour
1/2 teaspoon black ground pepper
2 cups whole Milk
3/4 cup of Guinness or your preferred Irish Stout
2 cups (8 oz) shredded sharp cheddar cheese
2 cups (8oz) Shredded dubliner cheese
1 lb of your favorite pasta cooked and drained

Method
Preheat oven to 375 F (190 C). Butter a shallow 4-quart baking dish.

Place garlic on a 10-inch piece of foil, drizzle with olive oil and crimp the foil shut around the head of garlic. Place on small baking sheet and bake for 30 minutes or until head of garlic is tender. Unwrap and let cool for 15 minutes. peel out the cloves of garlic and squeeze them into a bowl. Mash the cloves into a smooth paste.

Microwave 2 tbs of butter in medium microwaveable bowl until melted. stir in 1/4 tsp of salt until dissolved. Toss breadcrumbs with melted butter until evenly coated; set aside.

bring pot of salted water to a boil. Add pasta. Follow directions on box. drain and put back into the pot.

While Pasta is cooking, Melt remaining 4 tbs of butter in a large saucepan over medium heat. Add flour; cook and stir until light brown. Stir in roasted garlic paste, remaining 1 tsp of salt and black pepper. Slowly whisk in milk and Stout. Simmer until thickened whisking constantly with a wooden spoon. when the mixture thickly coats the wooden spoon it is done. remove from heat; stir in shredded cheeses slowly until it is a smooth melted mixture.

Combine cheese sauce and pasta in the pot. stir until all pasta is coated. Transfer to baking dish; sprinkle the top evenly with with panko breadcrumbs. Bake 40 minutes in oven at 375oF (190 C) or until bubbly and topping is golden brown. let stand 10 Mins before serving. ENJOY!

******************************