Irish Mac & Cheese

Yield: 10 servings

Ingredients

• Homemade sodium citrate (You could just buy it, but isn't chemistry more fun?)
• 12.6g baking soda
• 9.6g citric acid
• 3 tbsp water
• 2 large baking potatoes
• 1 large yellow onion, halved and thinly sliced
• 3 cloves garlic, minced
• 4 cups shredded cabbage
• 2 leeks, sliced and cleaned
• 1 1/2 tsp salt, divided
• 1 1/2 tsp pepper, divided
• 1/4 tsp red pepper flakes
• 3 cups milk
• 3 tbsp butter
• 3 tbsp flour
• 1/2 tsp paprika
• 8 oz. shredded Monterey Jack cheese
• 8 oz. shredded white cheddar cheese
• 8 oz. shredded Havarti cheese
• 1 lbs. elbow macaroni, cooked according to package directions
• 16-20 oz. corned beef, chopped or shredded
• You can substitute ham or cooked bacon
• 3/4 cup sliced green onions, divided
• 1/2 cup panko bread crumbs

Directions

1. To make the sodium citrate, mix together the baking soda and citric acid.  Whisk 3 tsp of the mixture into the 3 tbsp water and wait for the bubbles to die down.  When the reaction finishes, you'll be left with sodium citrate dissolved in water.
2. Clean and bake the potatoes until tender.  Allow to cool completely, and then peel off the skins.  Shred with a box grater.
• If they fall apart when you try to shred them, then you can instead finely chop them with a knife.
3. In a large skillet, warm 1 tbsp of bacon fat or oil.  Sauté the onions until translucent.  Add the garlic for the last minute.  Stir in the cabbage and leeks, and season with 3/4 tsp salt, 3/4 tsp pepper, and red pepper.  Sauté until until tender, about 5-7 minutes.  Fold in the shredded potatoes.  Remove from the heat.
4. In a pot, warm the milk and sodium citrate until almost ready to simmer.
5. In a separate pot, melt the butter.  Whisk in the flour and cook for 15-20 seconds.  Gradually pour in the milk while whisking constantly until smooth and no lumps remain.  Cook until thickened.  Add in remaining 3/4 tsp salt, 3/4 tsp pepper, and paprika.  Remove from the heat.
6. In a mixing bowl, combine the cheeses.  Add most of the cheese to the milk, holding back 1 1/4 cup for topping.  Stir with a spoon until the cheese has melted.  Fold in the cooked macaroni, the cabbage mixture, the corned beef, and 1/2 cup of green onions.  Pour into a 9" x 13" casserole dish, or individual baking dishes if desired.  Sprinkle with panko breadcrumbs and reserved cheese.
7. Bake at 350°F for 25-30 minutes.
8. Broil briefly to crisp the top.
9. Garnish with the remaining 1/4 cup green onions and serve hot.

Adapted from Jonathan Melendez and Workday Gourmet.