Rich and Creamy Guinness & Irish Cheddar Mac & Cheese Recipe
This Rich and Creamy Guinness & Irish Cheddar Mac & Cheese elevates the classic comfort food with the deep, malty flavors of Guinness stout and sharp Irish cheddar. Combined with a luscious cheese sauce and topped with crispy garlic-infused panko breadcrumbs, this mac and cheese is indulgent and perfect for cozy dinners or special gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
Ingredients
Scale
Pasta
- 1 pound elbow macaroni
Cheese Sauce
- 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 (preferably Irish cheddar or another good melting cheese)
Topping
- 1½ tablespoons butter
- 2 teaspoons finely minced garlic
- ½ cup panko breadcrumbs
- Salt and pepper, to taste
- 2 teaspoons minced fresh parsley
Instructions
- Prepare the breadcrumb topping: In a medium skillet over medium-low heat, melt 1½ tablespoons of butter. Add finely minced garlic and panko breadcrumbs, stirring frequently. Cook until the breadcrumbs are lightly toasted and the mixture becomes fragrant. Remove from heat, season with salt and pepper to taste, then stir in minced fresh parsley. Set aside.
- Cook the macaroni: Bring a large pot of well-salted water to a boil and cook the elbow macaroni until just al dente. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Make the cheese sauce: In a large saucepan over medium heat, melt 2 tablespoons of butter. Sprinkle in 2 tablespoons of flour and whisk continuously for about one minute to form a roux. Gradually pour in Guinness stout, 2% milk, half and half, salt, black pepper, and Dijon mustard while whisking to combine. Bring the mixture to a gentle simmer and continue whisking frequently until it thickens slightly, about 3-5 minutes.
- Add cheeses to sauce: Stir in cream cheese pieces and 2½ cups of the shredded cheddar cheese until the sauce is smooth and creamy.
- Combine pasta and sauce: Add the drained macaroni to the cheese sauce and stir well to combine. Then add the remaining 1 cup of shredded cheddar cheese and stir until it melts, which helps achieve a stringy, melty cheese texture. Let the mixture sit over low heat for a few minutes, stirring frequently to allow the pasta to soak up the cheese flavors.
- Serve with topping: Transfer the mac and cheese into a serving bowl or individual bowls. Sprinkle the reserved toasted breadcrumb and garlic topping evenly over the surface. Serve immediately for best texture and flavor.
Notes
- Using Guinness or another stout adds depth but can be substituted with beef broth or vegetable broth for a milder flavor.
- Reserving pasta water helps if you need to thin the cheese sauce slightly to your desired consistency.
- For extra sharpness, try using aged Irish cheddar.
- Make sure to toast the breadcrumbs gently to avoid burning.
- This dish is best enjoyed immediately to retain the crunchy breadcrumb topping and creamy texture.
Keywords: Guinness mac and cheese, Irish cheddar mac and cheese, creamy mac and cheese, stout mac and cheese, cheesy pasta
