A winning Irish take on Mac and Cheese - Day 76 of 100 Food Stories.

Irish Colcannon Mac & Cheese.

Ingredients:
Serves 2.
1 tablespoon oil.
150 grms diced bacon.
6 leaves of cabbage, centre stalks removed.
100 grms of macaroni.
150 mls milk.
2 dessert spoon cornflour.
2 teaspoon Dijon mustard.
100 mls of cream.
Seasoning.
2 tablespoons grated Parmesan.
2 potatoes.
1 scallion, chopped.
A knob of Kerrygold.
1 tablespoon grated cheddar.

​Method:
Preheat an oven to 190 cen.

1. Cook off the macaroni as per ptk instructions, drain & set aside.
2. Heat the oil in a pan and pop in the bacon. Cook on a medium heat for 5 minutes.
3. Shred the cabbage and add to the bacon.
4. Then add the mustard, milk and seasoning and bring to the boil.
5. Dilute the cornflour with a little water. As soon as the milk mix comes to the boil, whisk in the cornflour. 
6. Turn heat right down and let it cook out for 3-4 minutes.
7. Take it off the heat , add Parmesan and the cooked macaroni, set aside.
8. Meanwhile pop 2 rooster potatoes( skin and all) into the microwave for 6- 8 minutes, until just cooked.
9. Remove, cool slightly, peel and roughly chop.
10. Add chopped scallion and Kerrygold to the spuds. Season.
11. 3/4 fill pie dishes with the macaroni.
12. Top with the spud mix. 
13. Scatter over the grated cheddar.
14. Pop into preheated oven for 20 minutes.