Beer Mac And Cheese With Irish Cheddar Guinness Recipes

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GUINNESS AND IRISH CHEDDAR MACARONI AND CHEESE



Guinness and Irish Cheddar Macaroni and Cheese image

Flavorful stovetop macaroni and cheese made with Guinness stout, sharp Irish cheddar, and a touch of dijon mustard. Creamy and cheesy with a crunchy garlic breadcrumb topping. A grown up version of a classic!

Provided by Allison - Celebrating Sweets

Categories     main     side

Time 50m

Number Of Ingredients 16

1 pound elbow macaroni
2 tablespoons butter* (see note)
2 tablespoons flour* (see note)
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 grated cheddar (or another good melting cheese) (divided (I used Kerrygold cheddar))
1 tablespoon butter
2 teaspoons finely minced garlic
1/2 cup panko breadcrumbs
salt/pepper to taste
2 teaspoons minced fresh parsley

Steps:

  • In a medium skillet over medium-low heat, melt butter. Add garlic and breadcrumbs and cook, stirring frequently, until the breadcrumbs are lightly toasted and the mixture is fragrant. Remove from the heat, add salt and pepper to taste and minced parsley. Set aside.
  • Boil elbow macaroni in well salted water and cook until just al dente. Before draining the pasta, reserve a cup of the pasta water and set it aside (see note). While the pasta is cooking, prepare the cheese sauce:
  • In a large saucepan over medium heat, melt butter and sprinkle in flour. Whisk together for a minute. While whisking, pour in Guinness, milk, half and half, salt, pepper, and mustard. Bring to a simmer and cook, whisking frequently, until it thickens slightly (several minutes).
  • Add cream cheese and 2 1/2 cups grated cheddar and stir/whisk until completely smooth. Add drained, cooked pasta and stir to combine. Add remaining 1 cup grated cheddar and stir until melted (this will help achieve a stringy/cheesy-pull texture). I like to let this mixture sit over low heat for a few minutes, stirring frequently, so that the pasta can soak up some of the cheese.
  • To serve: Transfer to a serving bowl or individual bowls and sprinkle the top with the reserved toasted breadcrumbs. Serve immediately.

Nutrition Facts : Calories 543 kcal, Carbohydrate 50 g, Protein 22 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 80 mg, Sodium 591 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

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