Description
A rich and flavorful macaroni and cheese recipe enhanced with the deep, malty taste of Guinness stout and sharp Irish cheddar. This grown-up twist on the classic comfort food features a creamy cheese sauce infused with dijon mustard and cream cheese, topped with a crunchy garlic and panko breadcrumb crust. Perfect as a hearty main or a festive side dish.
Ingredients
Units
Scale
Pasta
- 1 pound elbow macaroni
Cheese Sauce
- 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 until al dente according to package instructions. Drain and set aside.
- Make the roux: In a large saucepan or skillet over medium heat, melt 2 tablespoons of butter. Whisk in the 2 tablespoons of flour and cook, whisking constantly, for about 1-2 minutes until the mixture is lightly golden and smooth.
- Add the Guinness and dairy: Slowly whisk in ⅔ cup Guinness stout, making sure to smooth out any lumps. Then gradually add 1½ cups 2% milk and ½ cup half and half. Continue to whisk and cook until the sauce thickens and begins to bubble gently, about 4-5 minutes.
- Season and flavor: Stir in ½ teaspoon salt, ¼ teaspoon ground black pepper, and 1 tablespoon dijon mustard until fully incorporated in the sauce.
- Add cheeses: Lower the heat and stir in the 2 ounces of cream cheese pieces until melted. Then, add 3 cups of shredded cheddar cheese, stirring continuously until the cheese has melted and the sauce is smooth and creamy.
- Combine macaroni and cheese sauce: Add the cooked macaroni to the cheese sauce and stir well to coat all the pasta evenly. Taste and adjust seasoning if needed.
- Prepare the breadcrumb topping: In a small pan, melt 1½ tablespoons butter over medium heat. Add 2 teaspoons minced garlic and sauté until fragrant, about 1 minute. Add ½ cup panko breadcrumbs and cook, stirring frequently, until the breadcrumbs are golden brown and crisp. Remove from heat and season with salt and pepper to taste. Stir in 2 teaspoons minced fresh parsley.
- Assemble and serve: Spoon the macaroni and cheese into serving dishes or a casserole dish. Sprinkle the garlic breadcrumb topping evenly over the macaroni and cheese. Serve immediately for a crunchy and creamy combination.
Notes
- Use sharp Irish cheddar for the most authentic flavor, but any good melting cheese will work.
- You can substitute Guinness with another stout or a dark beer.
- Butter and flour quantities are crucial for a smooth roux base to thicken the cheese sauce.
- For a crispier topping, you may broil the breadcrumb topping for 1-2 minutes but watch carefully to avoid burning.
- The recipe yields about 6 to 8 servings depending on serving size.
Nutrition
- Serving Size: 1 serving
- Calories: 543 kcal
- Sugar: 4 g
- Sodium: 591 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 80 mg
