Description
A rich and creamy Irish-inspired macaroni and cheese recipe featuring the bold flavors of Guinness stout and sharp cheddar cheese, topped with a crunchy garlic panko breadcrumb mixture for added texture and flavor.
Ingredients
Macaroni and Cheese
- 1 pound elbow macaroni
- 2 tablespoons butter*
- 2 tablespoons flour*
- ⅔ cup Guinness or other 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 (divided)
Breadcrumb Topping
- 1½ tablespoons butter
- 2 teaspoons finely minced garlic
- ½ cup panko breadcrumbs
- Salt and pepper to taste
- 2 teaspoons minced fresh parsley
*Butter and flour are for the roux base in the cheese sauce.
Instructions
- Toast Breadcrumbs: In a medium skillet over medium-low heat, melt 1½ tablespoons butter. Add the minced garlic and panko breadcrumbs, cooking while stirring frequently until the breadcrumbs are lightly toasted and the mixture smells fragrant. Remove from heat, season with salt and pepper to taste, stir in minced fresh parsley, and set aside.
- Cook 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 1 cup of the pasta cooking water and set aside. Drain the pasta and set aside.
- Make Cheese Sauce: In a large saucepan over medium heat, melt 2 tablespoons butter. Sprinkle in the flour and whisk continuously for about one minute to create a roux. While whisking, gradually add the Guinness, 2% milk, half and half, salt, black pepper, and dijon mustard. Bring the mixture to a simmer, whisking frequently, and cook until it thickens slightly, which should take several minutes.
- Add Cheeses: Add the cream cheese pieces and 2 ½ cups of the shredded cheddar to the sauce. Stir and whisk until the mixture is completely smooth and creamy.
- Combine Pasta and Cheese Sauce: Add the drained macaroni to the cheese sauce and stir well to combine. Sprinkle in the remaining 1 cup of cheddar cheese and stir until melted. Let the macaroni and cheese sit over low heat for a few minutes, stirring frequently, to allow the pasta to absorb some of the cheesy sauce melody.
- Serve: Transfer the macaroni and cheese to a serving bowl or individual bowls. Generously sprinkle the toasted garlic panko breadcrumb topping over each serving. Serve immediately for the best texture and flavor.
Notes
- You can substitute the Guinness with another stout or a dark beer of your choice for similar depth of flavor.
- Reserving some pasta water before draining helps if the sauce becomes too thick; add a splash to loosen it.
- Using a blend of sharp cheddar and creamy cheese (like cream cheese) creates a satisfying texture with great melt and stringiness.
- For a vegetarian option, ensure that the stout used is vegetarian-friendly.
- Butter and flour form the base roux for the cheese sauce, helping to thicken it properly.
