Name: Irish Cheddar & Stout Mac and Cheese Bake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Irish
Ingredients: 1 pound elbow macaroni; 2 tablespoons butter; 2 tablespoons flour; ⅔ 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, divided; 1½ tablespoons butter; 2 teaspoons finely minced garlic; ½ cup panko breadcrumbs; salt/pepper to taste; 2 teaspoons minced fresh parsley

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Irish Cheddar & Stout Mac and Cheese Bake is a comforting, indulgent dish bursting with flavors that tell a story of hearty meals and cheerful gatherings. The creamy, rich cheese sauce combined with the distinct taste of stout creates a luxurious experience, elevating this classic comfort food to new heights. Each bite offers a beautiful balance of sharp Irish cheddar and robust stout, offering warmth that’s perfect for chilly evenings or celebratory dinners.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Irish Cheddar & Stout Mac and Cheese Bake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Irish Cheddar & Stout Mac and Cheese Bake

Irish Cheddar & Stout Mac and Cheese Bake

When I first stumbled upon this recipe, I knew immediately it was destined to become a favorite in my kitchen. It seamlessly combines the beloved elements of a classic macaroni and cheese with an Irish twist. Just imagine the gooey cheese melting over perfectly cooked pasta, complemented by the crunch of toasted breadcrumbs on top. Whether you’re hosting a dinner party or simply treating yourself on a cozy night in, this dish is guaranteed to impress. I can’t wait for you to experience the delight of making this Irish Cheddar & Stout Mac and Cheese Bake!

Why You’ll Love This Recipe

Simple & Quick: This delicious dish comes together in under an hour, making it perfect for weeknight dinners.
Irresistible Flavor: The combination of stout and Irish cheddar delivers a rich, savory taste that’s hard to resist.
Eye-Catching Appeal: The creamy texture and golden-brown breadcrumb topping make for an impressive presentation.
Flexible Serving: Great for any occasion—enjoy it as a main dish or a hearty side.
Diet-Friendly Options: There are easy swaps to make it gluten-free or even vegan, adding versatility to your table.

Ingredients You’ll Need

1 pound elbow macaroni: A classic choice for mac and cheese, elbow macaroni holds onto the cheesy sauce beautifully. Feel free to substitute with gluten-free pasta if needed.
2 tablespoons butter: This adds richness to the sauce. Use unsalted butter for better control of the overall flavor.
2 tablespoons flour: All-purpose flour is used to create the roux for the cheese sauce. You can also use a gluten-free blend if you’re looking for a gluten-free option.
⅔ cup Guinness or other stout: The stout contributes a depth of flavor that elevates the dish. Any good quality stout or dark beer will work; just avoid light beers.
1 ½ cups 2% milk: This helps create a creamy sauce. Whole milk can be used for extra creaminess.
½ cup half and half: Adding half and half enhances the richness. You can replace it with additional milk if necessary.
½ teaspoon salt: Essential for balancing flavors; adjust to your taste.
¼ teaspoon ground black pepper: For a touch of warmth, but feel free to add more to kick up the spice.
1 tablespoon dijon mustard: It adds a gentle tang that brightens the dish. Yellow mustard could be used as a substitute.
2 ounces cream cheese, cut into pieces: This lends creaminess and helps achieve a smooth texture in the sauce.
3 ½ cups shredded cheddar: A combination of sharp and mild cheddar works wonderfully; use a good melting cheese for best results.
1½ tablespoons butter: For toasting the breadcrumbs, adding flavor and crunch.
2 teaspoons finely minced garlic: Infuses the breadcrumb topping with a delicious aroma and flavor.
½ cup panko breadcrumbs: These create a delightful crispy topping. If you need a gluten-free version, make sure to use gluten-free breadcrumbs.
Salt and pepper to taste: Adjust these to your preference.
2 teaspoons minced fresh parsley: Adds a fresh color and herbaceous note to the breadcrumbs.

How to Make Irish Cheddar & Stout Mac and Cheese Bake

Melt Butter and Toast Breadcrumbs: In a medium skillet over medium-low heat, melt 1½ tablespoons butter. Add 2 teaspoons finely minced garlic and ½ cup panko breadcrumbs. Cook, stirring frequently, until the breadcrumbs are lightly toasted and fragrant, about 2-3 minutes. Once done, remove from heat, add salt and pepper to taste, and stir in 2 teaspoons minced fresh parsley. Set this tasty mixture aside for later.

Cook Elbow Macaroni: In a large pot, bring water to a boil and generously salt it. Add 1 pound elbow macaroni and cook until just al dente, following the package instructions, which usually takes around 6-8 minutes. Before draining, reserve 1 cup of the pasta water; you’ll thank yourself later! Drain the macaroni and set aside while you prepare the cheese sauce.

Prepare Cheese Sauce: In a large saucepan over medium heat, melt 2 tablespoons butter. Once melted, sprinkle in 2 tablespoons flour, whisking together continuously for about a minute until bubbly. While whisking, slowly pour in ⅔ cup Guinness, 1 ½ cups 2% milk, ½ cup half and half, ½ teaspoon salt, ¼ teaspoon ground black pepper, and 1 tablespoon dijon mustard. Bring this mixture to a simmer and cook, whisking frequently until it thickens slightly, about 5-7 minutes.

Add Cream Cheese and Cheddar: Stir in 2 ounces of cream cheese and 2½ cups of shredded cheddar, whisking until the mixture is smooth and creamy. Now, add in the drained cooked macaroni, stirring well to combine. Sprinkle in the remaining 1 cup of shredded cheddar, stirring until it melts completely. Allow the mixture to sit over low heat for a few minutes, stirring often, so the pasta can soak up that decadent cheese sauce.

Assemble and Serve: Transfer the cheesy macaroni mixture into a serving bowl or individual bowls. Top generously with the reserved toasted breadcrumb mixture. Finish with an extra sprinkle of cheese if desired and serve immediately. Watch as everyone digs in, relishing the glorious comfort of this dish.

Storing & Reheating

To store your leftovers, let the Irish Cheddar & Stout Mac and Cheese Bake cool to room temperature and then transfer it to an airtight container. It can be safely stored in the refrigerator for up to 3 days. If you want to freeze it, place it in a freezer-safe container and keep it frozen for up to 3 months. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and reheat in the oven at 350°F for about 25-30 minutes, or until heated through. Note that the texture may become slightly firmer, but a splash of milk can help restore the creaminess.

Chef’s Helpful Tips

Make sure the butter is fully melted before adding the flour to avoid lumps in your roux.
Don’t skimp on salting the pasta water; it’s crucial for seasoning your dish from the inside out.
When adding cheese, keep the heat low; it helps melt the cheese smoothly without clumping.
Feel free to get creative with cheeses; Gruyère or fontina can add a delightful twist.
If you’re making this ahead of time, simply assemble it without the breadcrumb topping, and add it just before baking for maximum crunch.

Enjoying a bowl of Irish Cheddar & Stout Mac and Cheese Bake is more than just eating—it’s about savouring the moments created around this indulgent dish. With its rich flavors and comforting textures, every bite is sure to bring warmth and joy. Don’t hesitate to make this recipe your own; add your favorite ingredients, perhaps some sautéed mushrooms or crispy bacon, to give it a unique twist. Gather your loved ones, serve this satisfying meal, and relish the delightful conversations that flow around the table.

Recipe FAQs

Can I make this dish ahead of time?

Absolutely! You can prepare the mac and cheese up to the point before adding the breadcrumbs, then store it in the refrigerator for up to 24 hours. Just bake it with the breadcrumbs on top just before serving for a fresh, crunchy finish.

What can I use instead of Guinness?

If you’re not a fan of stout, you can use any dark beer or even a non-alcoholic stout. For a non-beer alternative, consider using vegetable broth or a rich mushroom broth to maintain depth of flavor.

How do I prevent my mac and cheese from becoming dry when reheating?

To avoid dryness, add a splash of milk or half-and-half before reheating. This will help to restore creaminess and keep the dish delectable.

Can I make this gluten-free?

Yes! Simply substitute the elbow macaroni with gluten-free pasta and use a gluten-free flour blend for the roux. This way, you can still enjoy all that cheesy goodness without the gluten!