Description
This Irish Cheddar & Stout Mac and Cheese Bake combines rich stout and creamy cheddar for an incredibly comforting dish that is easy to prepare, perfect for a cozy dinner night.
Ingredients
Scale
- 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 (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. Drain and set aside.
- In a medium skillet, melt the butter over medium-low heat. Stir in the flour and cook for about 1 minute.
- Slowly whisk in the stout, milk, and half and half, and continue cooking until the mixture thickens, about 5 minutes.
- Season with salt, black pepper, and dijon mustard. Mix in the cream cheese until melted and smooth.
- Remove from heat and stir in 3 cups of shredded cheddar. Combine the cheese sauce with the macaroni and mix well.
- In the same skillet, melt the additional butter and sauté garlic until fragrant. Add the panko breadcrumbs and toast until golden.
- Combine the toasted breadcrumbs and minced parsley with the macaroni and cheese mixture.
- Transfer to a baking dish, top with remaining shredded cheddar, and bake at 350°F (175°C) for about 20-25 minutes, or until bubbly and golden.
Notes
For a smoother cheese sauce, ensure that the cheese is at room temperature before mixing it in.
Feel free to substitute with any melting cheese of your choice, though cheddar pairs best with stout.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg