Description
A rich and flavorful stovetop macaroni and cheese made with Guinness stout, sharp Irish cheddar, and dijon mustard, topped with a crunchy garlic breadcrumb crust. This grown-up twist on classic mac and cheese offers a creamy, cheesy, and slightly tangy taste with added depth from the stout.
Ingredients
Units
Scale
Pasta
- 1 pound elbow macaroni
Cheese Sauce
- 2 tablespoons butter*
- 2 tablespoons flour*
- 2/3 cup Guinness or other stout
- 1 1/2 cups 2% milk
- 1/2 cup half and half
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon dijon mustard
- 2 ounces cream cheese (cut into pieces)
- 3 1/2 cups shredded cheddar or another good melting cheese (divided, see note)
Topping
- 1 1/2 tablespoons butter
- 2 teaspoons finely minced garlic
- 1/2 cup panko breadcrumbs
- Salt and pepper to taste
- 2 teaspoons minced fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Make the Roux: In a large saucepan over medium heat, melt 2 tablespoons of butter. Once melted, whisk in the flour and cook for about 1-2 minutes, stirring constantly, until the mixture is slightly bubbly and golden, creating a smooth roux.
- Add Guinness and Dairy: Slowly whisk in the Guinness stout, followed by the 2% milk and half and half. Continue stirring until the sauce starts to thicken and is smooth.
- Season and Add Cheese: Stir in salt, black pepper, and dijon mustard. Add the cream cheese and half of the shredded cheddar cheese, stirring until all the cheese is melted and the sauce is creamy.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir well to coat all the pasta evenly.
- Prepare Breadcrumb Topping: In a separate small skillet, melt 1 ½ tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the panko breadcrumbs and cook until the breadcrumbs are golden brown and crisp. Season with salt and pepper to taste.
- Finish the Dish: Transfer the macaroni and cheese to a serving dish or individual bowls. Sprinkle the remaining shredded cheddar cheese on top, then evenly distribute the garlic breadcrumb mixture over the cheese. Garnish with minced fresh parsley for a fresh burst of flavor.
- Serve: Serve immediately while hot and enjoy the combination of creamy, cheesy pasta with a crunchy, garlicky topping.
Notes
- Butter and flour are used to make a roux which thickens the cheese sauce.
- Use sharp Irish cheddar for the best flavor and melting properties.
- Guinness or a similar stout adds depth and richness to the sauce but can be substituted with another stout or beer if unavailable.
- The breadcrumb topping adds a crunchy texture contrast to the creamy pasta.
- Leftover mac and cheese can be refrigerated and reheated gently on the stovetop with a splash of milk.
Nutrition
- Serving Size: 1 serving
- Calories: 543 kcal
- Sugar: 4 g
- Sodium: 591 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 80 mg
