If you’re craving a grown-up twist on a classic comfort dish, I absolutely love sharing this Guinness Irish Cheddar Mac and Cheese Recipe with friends. It’s rich, creamy, and has this amazing depth of flavor from the Guinness stout that really makes it stand out. Trust me, once you try this mac and cheese, your family and guests will be asking for it again and again. Stick with me—I’ll walk you through everything you need to know to nail this recipe in your own kitchen.
Why You’ll Love This Recipe
- Distinctive Flavors: Guinness stout and sharp Irish cheddar create a rich, complex taste you won’t find in regular mac and cheese.
- Creamy with a Crunch: Silky cheese sauce topped with a garlicky, crispy panko breadcrumb crust — the best texture combo!
- Comfort Food with a Twist: Elevates a beloved classic while keeping it cozy and approachable for every day or special occasions.
- Simple Yet Impressive: Ingredients you can find easily and straightforward steps that make success a breeze.
Ingredients You’ll Need
Each ingredient in this Guinness Irish Cheddar Mac and Cheese Recipe plays a starring role in building that perfect balance of gooey, cheesy, and hearty flavors. When you shop for these, a good quality cheddar and a classic stout like Guinness really shine here and make all the difference.
- Elbow macaroni: The classic mac and cheese pasta shape holds onto sauce so well; stick with it for that authentic feel.
- Butter: Used both to make the roux and to toast garlic breadcrumbs for that golden finish.
- Flour: Essential for thickening the sauce—don’t skip it or your cheese sauce might be too runny.
- Guinness stout: Adds a deep, malty flavor that pairs beautifully with the sharp cheddar.
- Milk and half and half: Combination gives creaminess without being too heavy.
- Salt and pepper: Simple, but crucial for seasoning every layer of the dish.
- Dijon mustard: Just a touch to brighten the cheese flavor—it’s my secret weapon here.
- Cream cheese: Adds richness and creaminess to the sauce, giving it a silky texture.
- Sharp cheddar cheese: The star cheese; use a sharp Irish cheddar if you can find it for authenticity and flavor.
- Minced garlic: For that aromatic breadcrumb topping that takes this mac to the next level.
- Panko breadcrumbs: Light and crunchy, they give the perfect contrast to the creamy macaroni beneath.
- Fresh parsley: Adds a pop of fresh color and a mild herbal note to finish.
Variations
I love experimenting with this recipe depending on what I have on hand or the occasion. Feel free to tweak ingredients or add extras to suit your taste or dietary needs—you really can’t go wrong with this base!
- Spicy Kick: Adding a pinch of cayenne or red pepper flakes to the cheese sauce adds a subtle heat my family goes crazy for.
- Different Cheese Blend: Sometimes I swap part of the cheddar with Gruyère or smoked gouda to give it a nuttier or smokier edge.
- Gluten-Free: Use gluten-free flour and your favorite gluten-free pasta to make this dish accessible to everyone.
- Veggie Boost: Toss in sautéed mushrooms or steamed broccoli right before baking to add some color and nutrients.
How to Make Guinness Irish Cheddar Mac and Cheese Recipe
Step 1: Cook the Pasta Just Right
Start by boiling a large pot of salted water and cook your elbow macaroni until just al dente. I usually set my timer a minute or two less than the package suggests because the pasta will keep softening once it’s mixed with the sauce. Drain it well and set aside—don’t rinse! You want the pasta to stay a little starchy to help the sauce cling.
Step 2: Make the Guinness Roux and Cheese Sauce
In a large saucepan over medium heat, melt 2 tablespoons of butter. Sprinkle in 2 tablespoons of flour, stirring constantly to form a smooth roux—this should bubble slightly but not brown. Here’s where the magic happens: slowly whisk in about ⅔ cup of Guinness stout, letting it combine with the roux to form a rich base. Next, add 1 ½ cups of 2% milk and ½ cup half and half, whisking until the sauce thickens up nicely. Season with salt, pepper, and a tablespoon of Dijon mustard to elevate the flavors.
Step 3: Add Cream Cheese and Sharp Irish Cheddar
Lower the heat and stir in 2 ounces of cream cheese in pieces so it melts smoothly into the sauce. Gradually add about 3 cups of shredded sharp Irish cheddar, stirring constantly until your sauce is gloriously creamy. Save the remaining half cup for sprinkling later—trust me, it adds a beautiful cheesy sparkle on top!
Step 4: Combine Pasta and Cheese Sauce
Toss the cooked macaroni into your cheese sauce and stir gently until every piece is coated in that luscious, cheesy goodness. This is when you realize why this Guinness Irish Cheddar Mac and Cheese Recipe is something special — the sauce clings so beautifully, and that rich stout flavor is subtly present without overpowering.
Step 5: Prepare the Garlic Panko Topping
In a small pan, melt 1½ tablespoons of butter and add 2 teaspoons of finely minced garlic. Cook on low just until fragrant—don’t burn it! Stir in ½ cup of panko breadcrumbs until they toast lightly golden and crispy. This topping is the real crowd-pleaser because it adds that irresistible texture contrast on top.
Step 6: Assemble and Serve
Transfer your cheesy pasta to a serving dish or individual bowls. Sprinkle the reserved shredded cheddar over the top, then add the garlicky toasted panko crumbs. Finish with a sprinkle of freshly minced parsley for color and freshness. Serve it hot and watch it disappear fast!
Pro Tips for Making Guinness Irish Cheddar Mac and Cheese Recipe
- Don’t Overcook the Pasta: Leaving it a bit firm prevents mushiness after mixing with sauce and reheating.
- Whisk Continuously: This ensures the roux and stout mix smoothly without lumps in your cheese sauce.
- Use Sharp Irish Cheddar: The sharpness balances the stout’s bitterness and adds real character to the dish.
- Mind Your Garlic Timing: Toast garlic in butter on low heat to avoid burning, which can cause bitterness in the topping.
How to Serve Guinness Irish Cheddar Mac and Cheese Recipe
Garnishes
I love topping mine with a sprinkle of fresh parsley for brightness and a bit of crunch from garlic panko topping. Sometimes I add a dash of smoked paprika for color and subtle smokiness. You’ll find these simple garnishes elevate the dish visually and flavor-wise.
Side Dishes
Pairing this dish with a crisp green salad or roasted vegetables helps balance its richness. I often serve it alongside steamed green beans tossed in lemon and olive oil or a hearty kale salad. If you want something heartier, some grilled sausages or a roast chicken complement it beautifully.
Creative Ways to Present
For special occasions, I’ve baked small portions of this mac and cheese in individual ramekins topped with panko crumbs—everyone gets their custom cheesy pot. It’s fun to serve for a crowd and looks really inviting. Another trick is to swirl in sautéed caramelized onions or sautéed mushrooms before popping it under the broiler for an elegant finish.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to three days. When you reheat, you might want to add a splash of milk or cream to loosen up the sauce and stir gently to bring back that creamy texture.
Freezing
I’ve frozen this mac and cheese a couple of times successfully. For best results, freeze it before adding the breadcrumb topping. Thaw in the fridge overnight and add fresh topping before baking or reheating for crunchiness.
Reheating
The best way I found to reheat leftovers is in the oven at 350°F (175°C) covered with foil to avoid drying out, for about 15-20 minutes. Remove the foil in the last 5 minutes to crisp up the topping. Microwaving works too, but you’ll want to stir halfway through and add a little milk to keep it creamy.
FAQs
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Can I use a different beer instead of Guinness?
Absolutely! While Guinness adds a distinct malty flavor that’s ideal, you can use other stouts or dark beers you enjoy. Just keep in mind that lighter beers will result in a milder taste and might change the depth of flavor slightly.
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What cheese works best for this mac and cheese?
Sharp Irish cheddar is the classic choice and gives this recipe its signature tang and richness. However, mixing it with other melting cheeses like gouda or Gruyère can add interesting depth. Just avoid pre-shredded cheese if possible, as it can affect sauce smoothness.
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Can I make this gluten-free?
Yes! Use gluten-free elbow macaroni and substitute the flour with a gluten-free all-purpose blend or cornstarch for thickening. Also, check that your beer or stout is gluten-free, or use an alternative like broth with a bit of malt vinegar for that tang.
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Is this recipe suitable for a crowd?
Definitely! You can easily double or triple the ingredients for larger groups. Also, preparing it a day ahead and reheating works well when entertaining.
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What makes this mac and cheese unique?
The combination of Guinness stout and sharp Irish cheddar gives it a luxurious depth and richness you won’t find in traditional versions. Plus, the garlic panko topping adds a crunchy contrast that’s irresistible.
Final Thoughts
This Guinness Irish Cheddar Mac and Cheese Recipe is one of those dishes I always turn to when I want to impress without stress. It feels fancy yet is totally approachable, and the flavors are unforgettable. I hope you give it a try soon—your kitchen will smell amazing, and I promise your taste buds will thank you. Once you make it, this mac and cheese will be your new go-to comfort food with a little extra flair!
Print
Guinness Irish Cheddar Mac and Cheese Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Description
This Guinness and Irish Cheddar Macaroni and Cheese is a rich, creamy, and flavorful stovetop dish that combines sharp Irish cheddar cheese with the distinct bittersweet notes of Guinness stout. Enhanced with Dijon mustard and cream cheese, it offers an elevated twist on the classic comfort food. Finished with a crunchy garlic panko breadcrumb topping and fresh parsley, it’s a sophisticated yet comforting meal perfect for any occasion.
Ingredients
Pasta and Cheese Sauce
- 1 pound elbow macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 2/3 cup Guinness or other stout
- 1 1/2 cups 2% milk
- 1/2 cup half and half
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon Dijon mustard
- 2 ounces cream cheese, cut into pieces
- 3 1/2 cups shredded cheddar (or another good melting cheese), divided
Topping
- 1 1/2 tablespoons butter
- 2 teaspoons finely minced garlic
- 1/2 cup panko breadcrumbs
- Salt and pepper, to taste
- 2 teaspoons minced fresh parsley
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- Make the Roux: In a large heavy-bottomed saucepan over medium heat, melt 2 tablespoons butter. Once melted, whisk in the flour and cook, whisking constantly, for about 2 minutes until the mixture is bubbly and smooth but not browned. This creates the base for your cheese sauce.
- Add Guinness and Milk: Slowly whisk in the Guinness stout until the mixture is smooth. Then add the 2% milk and half and half, continuing to whisk to combine. Heat gently until the mixture thickens and starts to bubble, about 5 minutes.
- Season and Add Cream Cheese: Stir in salt, black pepper, and Dijon mustard. Add the cream cheese pieces and stir until fully melted and incorporated into the sauce, creating a creamy texture.
- Add Cheddar Cheese: Gradually add 3 cups of shredded cheddar cheese to the sauce, stirring constantly until the cheese is melted and the sauce is smooth. Reserve remaining cheese for topping or garnish.
- Combine Pasta and Sauce: Add the drained macaroni into the cheese sauce and stir gently until all pasta is well coated with the cheesy mixture.
- Prepare the Garlic Breadcrumb Topping: In a small skillet over medium heat, melt 1½ tablespoons butter. Add the minced garlic and cook for 1 minute until fragrant. Stir in the panko breadcrumbs, seasoning with salt and pepper to taste, and cook, stirring frequently, until the breadcrumbs are golden brown and crunchy, about 3–4 minutes. Remove from heat and stir in the minced fresh parsley.
- Serve: Plate the macaroni and cheese and generously sprinkle the garlic breadcrumb topping over each serving to add crunchy texture and fresh flavor.
Notes
- This recipe uses a stovetop method to deliver a quick and creamy macaroni and cheese without the need for baking.
- Guinness stout gives the dish a unique depth of flavor; you can substitute with another stout or dark beer if preferred.
- Using a combination of sharp Irish cheddar and cream cheese ensures a rich, smooth, and flavorful sauce.
- For a crisper breadcrumb topping, keep an eye on the breadcrumbs as they cook to avoid burning.
- Butter and flour quantities are standard for creating a roux thick enough for creamy cheese sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 543 kcal
- Sugar: 4 g
- Sodium: 591 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 80 mg
