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
Units
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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
