why make this recipe
This Guinness Stout Mac and Cheese is bold and creamy. It has a deep, rich flavor from the stout and sharp Irish cheddar. The dish feels special but stays easy to make. If you like hearty cheese dishes, you may also like the Garlic Parmesan Cheeseburger Bombs recipe for another tasty idea.
introduction
This mac and cheese mixes plain pasta with a smooth beer-cheese sauce. The Guinness adds a mild roasted taste. The sharp Irish cheddar gives a clean cheese bite. You cook the pasta, make a roux, add milk and stout, then melt in cheese. The result is warm, creamy, and filling.
how to make Guinness Stout Mac and Cheese
Start by cooking the macaroni until it is just firm. Make a roux with butter and flour, then add milk and Guinness. Stir until the sauce thickens. Mix in mustard and shredded cheddar. Combine the sauce with the pasta and serve warm.
Ingredients :
8 oz macaroni, 1 cup Guinness stout, 2 cups sharp Irish cheddar cheese, grated, 1 tablespoon dijon mustard, 2 tablespoons butter, 2 tablespoons flour, 2 cups milk, Salt and pepper to taste
Directions :
- Cook macaroni according to package instructions until al dente, then drain.
- In a large saucepan, melt butter over medium heat. Add flour and whisk for about 1 minute to form a roux.
- Gradually whisk in the milk and Guinness stout, and cook until thickened.
- Stir in dijon mustard, and then add the sharp Irish cheddar cheese, stirring until melted and smooth.
- Combine cooked macaroni with the cheese sauce, mixing well.
- Season with salt and pepper to taste, and serve warm.
how to serve Guinness Stout Mac and Cheese
Serve it hot in bowls. Add a sprinkle of extra cheddar or fresh parsley. For a crunchy top, broil briefly with breadcrumbs before serving. It pairs well with a simple green salad or roasted vegetables.
how to store Guinness Stout Mac and Cheese
Let the dish cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat on the stove with a splash of milk, stirring until smooth. You can freeze for up to 2 months; thaw in the fridge before reheating.
tips to make Guinness Stout Mac and Cheese
- Use sharp Irish cheddar for strong cheese flavor.
- Grate the cheese fresh for better melting.
- Whisk the milk and stout slowly into the roux to avoid lumps.
- Keep the heat medium to low when melting the cheese. High heat can make cheese grainy.
- Add salt at the end because cheese can be salty.
variation (if any)
- Add cooked bacon or ham for meat.
- Stir in sautéed onions or mushrooms for more flavor.
- Mix in a little cream cheese for an even silkier sauce.
- Swap Guinness for another dark beer if you prefer a different taste.
FAQs
Q: Can I use a different pasta?
A: Yes. Use shells, cavatappi, or elbow macaroni. Cook time may change.
Q: Can I use another beer instead of Guinness?
A: Yes. Use a dark ale or porter for a similar roasted flavor. Lighter beers will change the taste.
Q: How can I make the sauce thicker or thinner?
A: For thicker sauce, cook the sauce a bit longer to reduce. For thinner sauce, add a little more milk.
Q: Is this recipe good for kids?
A: The beer flavor is mild after cooking, but if you prefer, use extra milk and less or no stout.
Q: Can I make this ahead for a party?
A: Yes. Make the sauce and pasta, keep separate in the fridge, then combine and reheat before serving.
Guinness Stout Mac and Cheese
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian
Description
A bold and creamy mac and cheese featuring Guinness stout and sharp Irish cheddar for a rich, deep flavor.
Ingredients
- 8 oz macaroni
- 1 cup Guinness stout
- 2 cups sharp Irish cheddar cheese, grated
- 1 tablespoon dijon mustard
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- Salt and pepper to taste
Instructions
- Cook the macaroni according to package instructions until al dente, then drain.
- Melt butter in a large saucepan over medium heat. Add flour and whisk for about 1 minute to form a roux.
- Gradually whisk in the milk and Guinness stout, and cook until thickened.
- Stir in dijon mustard, and then add the sharp Irish cheddar cheese, stirring until melted and smooth.
- Combine cooked macaroni with the cheese sauce, mixing well.
- Season with salt and pepper to taste, and serve warm.
Notes
For a crunchy top, broil briefly with breadcrumbs before serving. This dish can be stored in the fridge for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
