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

Jump to Recipe · Leave a Review

There’s something irresistibly comforting about a warm bowl of macaroni and cheese, especially when it takes on a hearty twist like Irish Cheddar & Stout Mac and Cheese Bake. The creamy, cheesy goodness, combined with the rich depth of stout, creates a dish that truly elevates classic comfort food. Each forkful is a melty wonder, where the sharpness of the Irish cheddar blends beautifully with the robust flavor of the stout. It’s not just another mac and cheese; it’s a dish that beckons cozy nights in and festive gatherings alike.

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

I first stumbled upon this recipe at a quaint Irish pub, where I marveled at how the distinct flavors melded together. From that moment on, I was determined to recreate this delightful dish at home. The aroma of melting cheese and toasty breadcrumbs soon filled my kitchen, and it reminded me of the pub vibe, but in the comfort of my own space. What I love about this Irish Cheddar & Stout Mac and Cheese Bake is that it strikes the perfect balance between indulgent and simple, making it a go-to recipe for any occasion. So, are you ready to whip up a little magic in your kitchen? Let’s dive into this mouthwatering adventure!

Why You’ll Love This Recipe

Simple & Quick: This dish comes together in about 80 minutes, making it a fantastic choice for a weeknight meal or special gathering.
Irresistible Flavor: The combination of sharp Irish cheddar and stout creates a depth of flavor you won’t find in typical mac and cheese.
Eye-Catching Appeal: The crunchy topping of toasted breadcrumbs adds a delightful contrast to the creamy pasta, making it visually impressive.
Flexibility: Perfect as a comforting main or a show-stopping side that complements any dish.
Crowd-Pleaser: It’s a dish that brings everyone to the table and leaves them asking for seconds!

Ingredients You’ll Need

1 pound elbow macaroni: The classic choice for mac and cheese because the shape holds the sauce beautifully.
2 tablespoons butter: Use unsalted butter for flavor control, and feel free to substitute with a plant-based version if desired.
2 tablespoons flour: All-purpose flour is perfect here for thickening the cheese sauce.
⅔ cup Guinness or other stout: This adds depth and richness; you could use another dark beer if preferred.
1 ½ cups 2% milk: Provides creaminess; whole milk or a dairy-free substitute work well too.
½ cup half and half: For added richness; you can replace it with additional milk if needed.
½ teaspoon salt: Essential for flavor; adjust to taste depending on your cheese.
¼ teaspoon ground black pepper: Adds mild heat; freshly cracked pepper enhances the flavor.
1 tablespoon Dijon mustard: A touch of tanginess that brightens the richness.
2 ounces cream cheese: Adds an extra creamy texture; can be substituted with a vegan cream cheese for a dairy-free option.
3 ½ cups shredded cheddar: Try a sharp Irish cheddar for the signature taste; other melting cheeses like Gruyere can work too.
1½ tablespoons butter: For toasting the breadcrumbs.
2 teaspoons finely minced garlic: Imparts aromatic flavor.
½ cup panko breadcrumbs: These add a delightful crunch on top; regular breadcrumbs can be used as an alternative.
Salt and pepper to taste: Adjust based on personal preference.
2 teaspoons minced fresh parsley: For garnish and a pop of color.

How to Make Irish Cheddar & Stout Mac and Cheese Bake

Melt Butter and Toast Breadcrumbs: In a medium skillet over medium-low heat, add 1½ tablespoons of butter and melt it gently. Once melted, stir in the minced garlic and panko breadcrumbs. Cook while stirring frequently, until the breadcrumbs turn a lovely golden brown and your kitchen fills with a fragrant aroma. Remove from heat, season with salt and pepper to taste, and mix in the minced parsley. Set this delicious mixture aside for later.

Cook the Macaroni: In a large pot, bring well-salted water to a boil and add 1 pound of elbow macaroni. Cook it until just al dente, ensuring not to overboil as you want the pasta to hold onto its shape. Before draining, reserve about a cup of the pasta cooking water. This starchy water will help the sauce stick later on.

Prepare the Cheese Sauce: In a large saucepan over medium heat, melt 2 tablespoons of unsalted butter. Once melted, sprinkle in 2 tablespoons of flour and whisk together for about a minute, forming a roux. Gradually pour in ⅔ cup of Guinness, followed by 1½ cups of 2% milk and ½ cup of half and half. Add ½ teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon of Dijon mustard. Stir frequently as the mixture begins to simmer and thicken, which should take several minutes.

Incorporate the Cheeses: Once your sauce has thickened slightly, stir in 2 ounces of cream cheese until fully melted. Slowly add 2½ cups of the shredded cheddar, whisking continuously until the mixture is smooth and creamy. Then, add your drained pasta to the cheese sauce, mixing well to combine. Finally, fold in the remaining 1 cup of cheddar, allowing it to melt into the dish. If the mixture seems too thick, stir in some reserved pasta water to reach the desired consistency – the sauce should cling to the pasta without being overly runny.

Transfer and Bake: Once combined, transfer the creamy mac and cheese into a baking dish. Sprinkle the toasted breadcrumb mixture evenly over the top. Pop it into a preheated oven at 350°F and bake for about 15-20 minutes, or until the breadcrumbs are golden brown and the cheese is bubbling.

Storing & Reheating

To store leftovers, allow the Irish Cheddar & Stout Mac and Cheese Bake to cool completely before placing it in an airtight container. It can be kept in the refrigerator for up to 3 days. If you decide to freeze it, place the mac and cheese in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, reheat in the oven at 350°F for about 20-25 minutes, or until heated through. Keep in mind that the texture may change slightly, but you can refresh it by adding a splash of milk before reheating.

Chef’s Helpful Tips

To prevent the cheese sauce from clumping, make sure your cheeses are at room temperature before adding them.
Avoid overcooking the pasta initially; it will continue to cook a bit in the oven.
If you like a spicier kick, consider adding a pinch of cayenne pepper or some diced jalapeños to the cheese sauce.
For a smoky flavor, experiment with adding a bit of smoked cheddar alongside the Irish cheddar.
This dish can be prepared ahead of time; just assemble it and refrigerate before baking.

Whether you’re serving it as a main dish or a decadent side, this Irish Cheddar & Stout Mac and Cheese Bake will surely become a beloved favorite in your household. Its creamy, cheesy texture paired with the unique stout flavor creates a dish that everyone will treasure. Don’t hesitate to experiment with flavorings or even mix in some favorite vegetables or proteins. Make it your own, and enjoy each delightful bite!

Recipe FAQs

Can I use a different type of pasta?

Absolutely! While elbow macaroni is traditional, you can easily swap it out for shells, cavatappi, or any pasta shape you love. Just be sure to adjust the cooking time as needed.

What can I do if my cheese sauce is too thick?

If your cheese sauce turns out thicker than you’d like, simply stir in some reserved pasta cooking water a little at a time until you reach the perfect creamy consistency.

Can I make this recipe ahead of time?

Yes, you can assemble the dish up to a day in advance. Just cover it and store it in the fridge until you’re ready to bake. It may require a few extra minutes in the oven if being baked straight from the refrigerator.

Can I substitute the stout with a non-alcoholic option?

Certainly! If you’d prefer a non-alcoholic version, you can substitute stout with a non-alcoholic beer or even vegetable broth for a similar depth of flavor.

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Irish Cheddar & Stout Mac and Cheese Bake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x
Category: Main Dishes
Method: Baking
Cuisine: Irish

Print Recipe

Description

Enjoy the irresistible flavors of Irish Cheddar & Stout Mac and Cheese Bake. This homemade dish offers creamy cheesiness, crispy topping, and quick preparation, making it perfect for a comforting dinner.

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, divided
1½ tablespoons butter
2 teaspoons finely minced garlic
½ cup panko breadcrumbs
salt/pepper to taste
2 teaspoons minced fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Cook elbow macaroni according to package instructions, drain, and set aside.
In a medium skillet, melt the butter over medium-low heat.
Add garlic and panko breadcrumbs to the skillet and cook until lightly toasted, stirring frequently.
Season the mixture with salt, pepper, and minced parsley, then remove from heat.
In a separate pot, combine flour and stout, whisking until smooth. Gradually add milk and half and half, stirring constantly.
Cook the mixture over medium heat until it thicken slightly, then blend in salt, pepper, mustard, and cream cheese.
Add 3 cups of shredded cheddar to the pot, stirring until melted and smooth.
Combine the cooked macaroni with the cheese sauce and mix well.
Transfer the macaroni and cheese to a baking dish, topping with remaining cheddar and breadcrumb mixture.
Bake in a preheated oven at 350°F for about 20-25 minutes, or until the top is golden brown.

Notes

For a richer flavor, adjust the type of stout used.
Using a mix of different cheeses can enhance the dish further.
Ensure to stir the cheese sauce continuously to avoid lumps.