Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Guinness and Irish Cheddar Macaroni & Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 44 reviews

This Guinness and Irish Cheddar Macaroni & Cheese recipe combines creamy, cheesy goodness with a rich hint of Guinness stout for a deliciously comforting twist on a classic favorite. Topped with buttery garlic toasted breadcrumbs for crunch, this dish is perfect for a cozy meal with a unique Irish flair.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Macaroni and Cheese

  • 1 pound elbow macaroni
  • 2 tablespoons butter (see note)
  • 2 tablespoons flour (see note)
  • ⅔ cup Guinness stout
  • 1 ½ cups 2% milk
  • ½ cup half and half
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon Dijon mustard
  • 2 ounces cream cheese, cut into pieces
  • 3 ½ cups shredded cheddar cheese (or another good melting cheese), divided (see note)

Topping (optional)

  • 1½ tablespoons butter
  • 2 teaspoons finely minced garlic
  • ½ cup panko breadcrumbs
  • Salt and pepper to taste
  • 2 teaspoons minced fresh parsley

Instructions

  1. Prepare the breadcrumb topping: In a medium skillet over medium-low heat, melt butter. Add the finely minced garlic and panko breadcrumbs, cooking and stirring frequently until the breadcrumbs are lightly toasted and fragrant. Remove from heat, then season with salt, pepper, and minced fresh parsley. Set aside for later use.
  2. Cook the macaroni: Bring a large pot of well-salted water to a boil. Add the elbow macaroni and cook until just al dente. Before draining, reserve one cup of the pasta water and set aside. Drain the pasta and set aside.
  3. Make the cheese sauce: In a large saucepan over medium heat, melt butter and sprinkle in flour. Whisk constantly for about one minute to form a roux. While whisking, gradually add Guinness stout, milk, half and half, salt, black pepper, and Dijon mustard. Bring the mixture to a simmer, stirring frequently, and cook until it thickens slightly, which may take several minutes.
  4. Add cheeses to sauce: Stir in cream cheese pieces and 2½ cups of shredded cheddar cheese. Whisk until the mixture is completely smooth and creamy.
  5. Combine pasta and cheese sauce: Add the drained macaroni to the cheese sauce and stir well to combine. Then add the remaining 1 cup shredded cheddar cheese and stir until melted, which helps achieve the signature stringy, cheese-pull texture. Let the mixture sit over low heat for a few minutes, stirring frequently to allow the pasta to absorb the cheese sauce.
  6. Serve: Transfer the macaroni and cheese to a serving bowl or individual bowls. Sprinkle the reserved toasted breadcrumb topping over each serving. Serve immediately for best flavor and texture.

Notes

  • Butter and flour are used to make the roux base for the cheese sauce.
  • Using a good melting cheddar cheese ensures smooth, creamy texture.
  • Reserving pasta water helps if you need to loosen the sauce later.
  • Optional breadcrumb topping adds a delightful crunchy contrast to the creamy macaroni and cheese.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Irish

Find it online: https://flavorhug.com/guinness-and-irish-cheddar-macaroni-and-cheese-recipe/