Last St. Patrick’s Day, I burned my first attempt at mac and cheese with a Guinness twist. The kitchen filled with smoke, my husband laughed, and I swore off beer in pasta forever. But something about that rich, malty flavor stuck with me. Fast forward to fall, when crisp air begged for comfort food. I tinkered in my tiny apartment kitchen, swapping out boring cheddar for sharp Irish stuff from the import aisle. The result? This Rich and Creamy Guinness & Irish Cheddar Mac & Cheese.
It’s velvety, boozy without overpowering, and cheesy enough to make you forget basic boxed versions. Picture elbow pasta swimming in a stout-infused sauce that clings like a warm hug, topped with a golden crust that cracks under your fork. Perfect for game nights or when you need Irish Mac And Cheese that feels fancy but cooks in under an hour.
I’ve made Irish Pasta like this for potlucks, and it vanishes. The Guinness adds depth—think chocolatey notes mellowed by cream—while Irish cheddar brings tang that regular cheese can’t match. No more bland noodles here. Let’s dive into how to nail this Irish Macaroni And Cheese every time.
Ingredients for Guinness Mac And Cheese
Grab these for four generous servings. Focus on quality cheddar—Kerrygold works wonders.
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup Guinness Draught stout, at room temperature
- 1 1/2 cups whole milk
- 2 cups shredded sharp Irish cheddar cheese (about 8 ounces)
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon ground mustard powder
- Salt and black pepper to taste
- 1/4 teaspoon smoked paprika
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter (for topping)
- Chopped green onions or parsley for garnish (optional)
How to Make Irish Mac And Cheese
Boil pasta al dente first—about 6 minutes. Drain and set aside. Melt butter in a large skillet over medium heat. Whisk in flour; cook 1-2 minutes till bubbly but not browned. Slowly pour in Guinness, whisking to avoid lumps. It foams up—stir patiently till smooth.
Add milk gradually, whisking constantly. Simmer till thickened, like gravy, about 5 minutes. Drop in cheeses handful by handful, stirring till melted and glossy. Season with mustards, salt, pepper, and paprika. Taste—adjust if needed. Mix in pasta till coated. Simmer 2 minutes for flavors to meld.
For the crust, mix panko with melted butter. Sprinkle over top. Broil 2-3 minutes till golden. Watch closely—burns fast! Let rest 5 minutes. The sauce thickens as it sits, getting that perfect pull.
That golden top? Pure magic. Scooped into bowls, it smells like a pub in Ireland—earthy stout and sharp cheese wafting up.
Pro Tips for Best Irish Mac And Cheese Recipe
- Use room-temp Guinness to prevent curdling.
- Shred cheese yourself—pre-shredded has anti-caking agents that make sauce grainy.
- Broil on the top rack for even browning, but don’t walk away.
- Fresh pasta absorbs sauce better; dried works fine too.
Variations on Traditional Irish Food
Swap elbows for shells—they trap sauce. Add bacon bits for smoky crunch in this Guinness Mac And Cheese. Go veggie with mushrooms sautéed in stout. For spice, stir in cayenne. Make it baked: transfer to dish, top with panko-cheese mix, oven at 375°F for 20 minutes.
Troubleshooting How To Make Irish Mac And Cheese
- Sauce too thin? Simmer longer or add cheese slurry (milk + cornstarch).
- Grainy texture? Cheese not fully melted—low heat and constant stir.
- Too boozy? Use half Guinness, half broth.
- Crust soggy? Pat pasta dry before mixing.
Ingredient Substitutions
- No Irish cheddar? Mix sharp white cheddar and parmesan.
- Dairy-free? Cashew milk + vegan cheddar, but taste changes.
- Gluten-free? Use GF pasta and flour blend.
- Non-alcoholic? Swap stout for beef broth + balsamic.
Storage and Serving Suggestions
Leftovers keep in airtight container fridge for 3 days. Reheat on stovetop with splash milk—microwave dries it out. Freezes up to 2 months; thaw overnight. Serves with roasted cabbage, soda bread, or corned beef for full Irish feast. Pairs with dark ale or green salad to cut richness.
Frequently Asked Questions
Can I make this Irish Cheddar Mac And Cheese ahead?
Yes, assemble without topping, fridge up to 24 hours. Add panko before baking.
Is Guinness Mac And Cheese kid-friendly?
Alcohol cooks off mostly, but use broth for little ones.
What’s the best beer for this recipe?
Guinness Draught—its creaminess shines. Avoid hoppy IPAs.
How spicy is Irish Macaroni And Cheese?
Mild, but add jalapeños or hot sauce for heat.
Can I double the recipe?
Absolutely, use bigger pot. Bake in 9×13 dish.
Does the alcohol taste strong?
No, simmers to subtle malt depth.
Rich and Creamy Guinness & Irish Cheddar Mac & Cheese
Equipment
- Large skillet
- Whisk
- Broiler-safe dish
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup Guinness Draught stout room temperature
- 1 1/2 cups whole milk
- 2 cups shredded sharp Irish cheddar cheese about 8 ounces
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon ground mustard powder
- Salt and black pepper to taste
- 1/4 teaspoon smoked paprika
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter for topping
Instructions
- Cook 8 ounces elbow macaroni al dente, about 6 minutes. Drain and set aside.
- In a large skillet over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour; cook 1-2 minutes.
- Gradually whisk in 1 cup Guinness, stirring until smooth and foam subsides.
- Add 1 1/2 cups milk slowly. Simmer until thickened, 5 minutes.
- Stir in 2 cups Irish cheddar and 1/2 cup mozzarella until melted. Season with mustards, salt, pepper, and paprika.
- Mix in cooked pasta. Simmer 2 minutes.
- Mix panko with 2 tablespoons melted butter. Sprinkle over top. Broil 2-3 minutes until golden.
Notes
- Use room-temperature Guinness to avoid curdling.
- Shred cheese fresh for smoothest sauce.
- Let rest 5 minutes before serving.
