Description
This Irish Cheddar & Stout Mac and Cheese Bake is a creamy, flavorful dish that combines the richness of stout beer with melted cheese for a comforting meal ideal for any occasion.
Ingredients
Scale
- 1 pound elbow macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- â…” 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 (or another good melting cheese), divided
- 1½ tablespoons butter
- 2 teaspoons finely minced garlic
- ½ cup panko breadcrumbs
- salt/pepper to taste
- 2 teaspoons minced fresh parsley
Instructions
- Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
- In a large pot over medium heat, melt butter and whisk in flour to create a roux, cooking for about 1 minute.
- Gradually add the stout, stirring continuously until well combined and thickened.
- Pour in the milk and half and half, whisking until completely smooth.
- Mix in salt, black pepper, and dijon mustard, then add cream cheese in pieces, stirring until melted and smooth.
- Stir in 2 ½ cups of cheddar cheese until melted, followed by the cooked macaroni, mixing to combine well.
- Transfer the mixture to a baking dish.
- In a skillet, melt additional butter, then add minced garlic and panko breadcrumbs, toasting until golden brown.
- Top the mac and cheese with the toasted breadcrumbs and sprinkle remaining cheddar cheese on top.
- Bake in a preheated oven at 350°F (175°C) for about 20-30 minutes or until bubbly and golden on top.
Notes
Feel free to substitute different cheeses for a unique flavor.
Adjust spices and garlic based on your personal taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 5g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg