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
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.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg