Rich and Creamy Guinness & Irish Cheddar Mac & Cheese
Indulge in this Rich and Creamy Guinness & Irish Cheddar Mac & Cheese, a stovetop wonder blending stout beer with sharp Irish cheddar for boozy, cheesy comfort.
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.