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Guinness & Steak Mac & Cheese


Guinness & Steak Mac & Cheese
An American classic meets British steak-and-Guinness pie in this hearty dish.
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Ingredients
  1. 1 pound shell pasta
  2. 1 pound top round steak, cut into ½-inch pieces
  3. ¼ teaspoon salt
  4. ¾ teaspoon white pepper
  5. ½ cup plus 1 tablespoon all-purpose flour
  6. 11 tablespoons butter
  7. ½ cup Guinness
  8. 4½ cups whole milk, room temperature
  9. 5½ cups shredded Cotswold cheese
  10. 1½ teaspoon kosher salt
  11. ½ cup Stilton cheese, crumbled
  12. 3 cups cubed baguette, approximately ½-inch squares
Instructions
  1. Cook pasta in well-salted boiling water in a large stockpot according to package instructions, until just shy of al dente. Drain, cover, and set aside.
  2. Season steak cubes with salt and pepper, and toss with 1 tablespoon flour. Heat 2 tablespoons butter in a deep skillet over mediumhigh heat, and fry meat until browned. Deglaze pan with Guinness and simmer, uncovered, 5 minutes. Reduce heat to low and cook, covered, 20 minutes.
  3. Preheat oven to 350°F. While steak simmers, prepare cheese sauce. Melt 6 tablespoons butter in a medium saucepan over medium-high heat until bubbling. Whisk in remaining ½ cup flour. Reduce heat to medium and cook, stirring, 5 minutes or until roux is pale blonde.
  4. Slowly pour in milk, whisking constantly. Run a rubber spatula around saucepan edges to remove any flour clumps. Bring to a gentle simmer, and cook 10 minutes or until thickened. Add 4½ cups Cotswold cheese, kosher salt, and ½ teaspoon pepper. Strain liquid from steak into sauce and simmer gently 5 to 10 minutes.
  5. Combine steak, pasta, and sauce. Pour into lightly greased 3-quart casserole dish. Top with remaining Cotswold and Stilton.
  6. Melt 3 tablespoons butter. Toss with bread cubes, then scatter over steak and pasta mixture. Bake 30 minutes or until cheese is bubbly. Let cool 5 to 10 minutes before serving.
culture: the word on cheese http://culturecheesemag.com/

Written by Tracey Middlekauff

Written by Photographer Mark Ferri

Mark Ferri is a graduate of Brooks Institute in Santa Barbara, Calif. He believes in a simple, direct approach that captures the natural beauty and appetite appeal of food. Mark celebrates a life-long passion for food by frequently exploring new restaurants in New York and in Europe, and loves to cook and entertain at his home in the Hudson Valley. Learn more about Mark on his website: http://www.markferriphoto.com/

Written by Stylist Leslie Orlandini

Leslie Orlandini is a chef and an accomplished food stylist in print and television. She has been nominated for both James Beard and Emmy awards and is a veteran of thousands of cooking shows and segments. You can learn more about her through her website: http://leslieorlandini.com/

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