Lisa Harp, Valdosta Today Food Contributor

We all turn a bit greener on St. Patrick’s Day. Having spent 10 years in Savannah, including having 2 children born there, you develop a special awareness of March 17th.

If you’ve never been a part of the incredible event that is St. Patrick’s Day in Savannah, it’s hard to describe.  First, it’s one of the largest celebrations of the event in the world.  The whole town shuts down, but comes to life at the same time.  Incredible celebrations, brunches, a too-big-to-believe parade (which I actually rode in one year), and the idiots who congregate on River Street for a multi-day drunk-fest (obviously that was not part of the special memory).

So, for today, in honor of my Savannah St. Patrick’s Day memories, I’m offering a combination of something Irish and everyone’s favorite comfort food, Mac & Cheese.

First, what is colcannon, you ask?

Colcannon is a traditional Irish dish that is most commonly made with mashed potatoes, cabbage, scallions and of course bacon. I got this recipe, and photos, from the blog The Candid Appetite.

Servings: 6

Ingredients

• 1 pound elbow pasta, cooked al dente
• 2 large potatoes, unpeeled
• 8 slices thick-sliced bacon, diced
• 3 garlic cloves, minced
• 1 large yellow onion, thinly sliced
• 4 cups shredded cabbage
• 2 leeks, sliced
• 1 1/2 teaspoons black pepper
• 1 1/2 teaspoons salt, divided
• 1/4 teaspoon red chile flakes
• 3 tablespoons butter
• 3 cups whole milk
• 3 tablespoons all-purpose flour
• 1/2 teaspoon paprika
• 1 cup (4 ounces) monterey jack cheese, shredded
• 1 cup (4 ounces) sharp white cheddar cheese, shredded
• 1 cup (4 ounces) havarti cheese, shredded
• 1/2 cup scallions, sliced, plus additional for garnish
• 1/2 cup bread crumbs

We’re going to start by making the colcannon base.

Dice the bacon and cook it in a pot until crispy. Transfer to a plate, lined with with paper towels to catch the excess grease.

Throw away all but 1 tablespoon of the bacon grease and sauté the onions, garlic, cabbage, and leeks in it. 

Season liberally with salt, pepper and chili flakes. Add the potatoes. It wouldn’t be an Irish dish without any potatoes.

Now the cheese.  The author used three cheeses, havarti, aged white cheddar, and monterey jack. All of which blended together so nicely and created an amazing cheese sauce for our mac and cheese.

We’re making a traditional cheese sauce, starting with a béchamel.

Once thickened, remove from the heat and stir in the cheeses until melted. Fold in the noodles.  Fold in the cabbage and potato mixture.

We need to add two more ingredients to make this a traditional colcannon and the author wanted to keep things traditional, which is good. Stir in the crispy bacon and a whole lot of sliced scallions.  Stir until evenly combined.

Divide the mac and cheese among large ramekins or pour into one large baking dish. Top with shredded cheese and panko bread crumbs. Bake for 25 to 30 minutes until bubbly and golden brown on top.

If you’ve never had colcannon before and are a bit cautious because of the cabbage, feel free to use kale instead. Although cabbage is awesomely delicious, and actually Irish, so there’s nothing be be wary about.

Give it a shot and share a bit of the Irish with your family tonight!

Directions

Preheat oven to 350°F. Cook pasta al dente, according to package directions. Drain and set aside.

Cook potatoes in pot of boiling water until fork tender. Allow to cool completely. Peel with pairing knife and shred with box grater. Set aside.

Heat large pot over medium-high heat. Add bacon and cook until crispy and browned. Remove with slotted spoon and transfer to plate lined with paper towels. Remove all but 1 tablespoon of bacon grease from pot. Stir in onions and garlic and sauté for about 5 minutes, until soft and translucent. Add cabbage and leeks. Season with 3/4 teaspoon salt, 3/4 teaspoon black pepper and red pepper flakes. Stir and continue cooking about 5 minutes more until mixture is soft. Fold in shredded potatoes and remove from heat. Transfer to large bowl and set aside.

Place milk in medium saucepot and bring to barely a simmer, over medium heat.

Return large pot to stove and place over medium-high heat. Add butter and melt. Whisk in flour and cook about 10 seconds. Carefully add warm milk, while whisking continuously until all of milk has been added and butter/flour mixture has completely dissolved. Lower heat to medium and cook until thickened. Season with 3/4 teaspoon salt, 3/4 teaspoon black pepper and paprika. Once thick, remove from heat.

In medium bowl, toss together monterey jack, cheddar and havarti. Add cheeses to hot thickened milk, reserving about 1/2 cup for topping. Stir with wooden spoon, until cheese has melted. Fold in pasta, cabbage mixture, bacon and scallions. Pour mixture into 9×13-inch baking dish or into individual 8-ounce ramekins. Top with breadcrumbs and reserved cheese. Bake 25 to 30 minutes, until bubbly. Place under broiler a few seconds to brown and crisp the top. Serve warm and garnish with sliced scallions on top.

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Lisa Harp owns Plat du Jour Gourmet Delivery, delivering delicious meals to businesses and individuals all over South Georgia and North Florida since 2003.  She has been featured in Southern Living magazine, including the Best of the Year recipes and cookbook, as well as online and newspapers.  You can learn more about her business by visiting her website at www.yourplatdujour.com.