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 (or another good melting cheese); 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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There’s something incredibly comforting about a warm, cheesy dish topped with golden breadcrumbs, and that’s precisely what you’ll find in this Irish Cheddar & Stout Mac and Cheese Bake. The blend of rich, creamy cheese combined with the deep, malty flavor of stout creates a cozy dish perfect for a chilly evening or a casual gathering. The textures meld perfectly, with the cheese sauce enveloping the pasta bits and a crunchy topping that adds just the right amount of contrast. If you’re someone who loves a bit of heartiness in your meals, then this dish will surely hit the spot.

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 discovered the magic of stout in mac and cheese at a local pub, where the comforting flavor was like a warm hug on a dreary day. It quickly became a staple in my kitchen, bringing together the two best worlds: classic comfort food and the bold, rich flavors of Irish cheddar and stout. The blend of ingredients in this recipe makes it not just any mac and cheese, but a true crowd-pleaser, ideal for potlucks, family dinners, or a relaxed night in. I can’t wait for you to try this delightful twist on a classic dish!

Why You’ll Love This Recipe

Simple & Quick: Whip this up in under an hour, perfect for busy weeknights.
Irresistible Flavor: The combination of creamy Irish cheddar and stout provides a luscious taste sensation.
Eye-Catching Appeal: Topped with crisp panko breadcrumbs, it’s as beautiful as it is delicious.
Flexible Serving: Enjoy it as a side dish, main course, or even a late-night snack.
Diet-Friendly Options: Easily adaptable for gluten-free by swapping pasta and breadcrumbs.

Ingredients You’ll Need

1 pound elbow macaroni: This classic pasta shape holds the cheese sauce beautifully, but you can substitute with cavatappi or penne if you prefer.
2 tablespoons butter: Essential for creating a roux, which forms the base of the cheese sauce. Use unsalted butter for better control over the saltiness.
2 tablespoons flour: All-purpose flour thickens the sauce; whole wheat works too if you’re looking for extra fiber.
⅔ cup Guinness or other stout: Adds a rich, dark flavor; feel free to try a non-alcoholic stout if you wish.
1 ½ cups 2% milk: Provides creaminess; you can use whole milk or a non-dairy milk option for a lighter or lactose-free version.
½ cup half and half: This enhances the creaminess of the sauce. Substitute with heavy cream for a richer taste.
½ teaspoon salt: Balances flavors. Adjust to taste depending on your cheese’s salt level.
¼ teaspoon ground black pepper: Adds a mild kick; you can increase it for a spicier flavor.
1 tablespoon Dijon mustard: Imparts a tangy note that complements the richness of the cheese.
2 ounces cream cheese: This adds an extra level of creaminess to the sauce. Make sure it’s at room temperature for ease of mixing.
3 ½ cups shredded cheddar (or another good melting cheese): Irish cheddar is recommended for the authentic taste, but you can mix in Gruyère orFontina.
1½ tablespoons butter: For toasting the breadcrumbs to golden perfection.
2 teaspoons finely minced garlic: Adds a fragrant flavor to the breadcrumb topping.
½ cup panko breadcrumbs: These create a delightful crunchy topping; you can use traditional breadcrumbs if preferred.
Salt and pepper, to taste: Essential for seasoning the breadcrumbs.
2 teaspoons minced fresh parsley: This adds color and a fresh flavor to the topping.

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 of butter. Add 2 teaspoons of finely minced garlic and ½ cup of panko breadcrumbs, stirring frequently until the breadcrumbs are lightly golden and fragrant. This should take about 5-6 minutes. Remove from heat and season with salt and pepper to taste, then toss in 2 teaspoons of minced fresh parsley for extra freshness.

Cook the Pasta: In a large pot, bring well-salted water to a rolling boil and add 1 pound of elbow macaroni. Cook until just al dente, according to package instructions. Reserve about 1 cup of the pasta water before draining the pasta, as we’ll use this to adjust the cheese sauce’s consistency later.

Prepare the Cheese Sauce: In a large saucepan over medium heat, melt 2 tablespoons of butter and sprinkle in 2 tablespoons of flour. Whisk it together for about a minute, creating a roux. Gradually pour in ⅔ cup of Guinness, followed by 1 ½ cups of 2% milk and ½ cup of half and half. Add ½ teaspoon of salt, ¼ teaspoon of ground black pepper, and 1 tablespoon of Dijon mustard. Stir and bring to a simmer, cooking for several minutes until it thickens slightly, whisking frequently.

Mix in Cheese and Cream Cheese: Reduce the heat to low and add 2 ounces of cream cheese cut into pieces and 2 ½ cups of shredded cheddar cheese. Stir until completely smooth and melted. Toss in the drained, cooked pasta and mix until evenly coated. Take the remaining 1 cup of shredded cheddar and stir until melted, achieving that lovely gooey texture. Let it sit over low heat for a few minutes, stirring often, so the pasta absorbs some of that cheesy goodness.

Combine and Top: Transfer the mac and cheese to a serving bowl or a baking dish. Sprinkle the top generously with the reserved toasted breadcrumbs, ensuring an even coverage. The contrast of the crispy topping against the creamy pasta is just delightful.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, freeze it for up to 3 months. To reheat, simply place in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You might notice the texture changes a bit, but refreshing it with a splash of milk can help restore its creaminess, making each bite just as comforting.

Chef’s Helpful Tips

Be careful not to overcook the pasta; it should be just al dente to hold up during baking.
Ensure the cream cheese is at room temperature to blend smoothly into the cheese sauce without lumps.
For an upgraded flavor, consider adding a pinch of cayenne pepper or smoked paprika to the cheese sauce.
This dish can be prepared in advance! Simply assemble it, refrigerate, and bake when ready to serve—perfect for busy days.
To avoid a grainy texture in your cheese sauce, add the cheeses off the heat slowly, ensuring they melt smoothly.

Now that you know all the ins and outs of making this delightful Irish Cheddar & Stout Mac and Cheese Bake, you’re equipped to impress your family and friends—whether at your next gathering or for your own cozy night at home. The combination of creamy cheese, hearty stout, and a crunchy topping will surely become a favorite in your dish rotation. Don’t hesitate to experiment with the ingredients or spices to make it your own; cooking is all about making it personal! I hope you thoroughly enjoy every cheesy bite!

Recipe FAQs

Can I use different cheeses in this recipe?

Absolutely! While Irish cheddar adds fantastic flavor, feel free to mix in other melting cheeses like Gruyère or Fontina for variety. Just make sure they’re good for melting to achieve that creamy texture.

Is there a way to make this dish gluten-free?

Yes! Use gluten-free elbow macaroni and replace the all-purpose flour with a gluten-free flour blend. Be sure to check that your panko breadcrumbs are also gluten-free.

How can I add protein to this mac and cheese?

For added protein, consider mixing in cooked bacon, pulled chicken, or even sautéed vegetables like spinach or broccoli.

Can I prepare this dish in advance?

Yes! You can make it ahead of time up to the baking step. Just store it in the fridge, covered with foil, and bake when ready to serve. Add a few extra minutes to the baking time if starting from cold.

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Irish Cheddar & Stout Mac and Cheese Bake

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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

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Description

This Irish Cheddar & Stout Mac and Cheese Bake brings together rich flavors from stout and creamy cheese for a comforting and easy meal. Perfect for family dinners!

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)
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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Instructions

Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
In a medium skillet over medium-low heat, melt butter. Add garlic and breadcrumbs, stirring frequently until toasted and fragrant. Season with salt, pepper, and parsley before removing from heat.
In a pot, combine the stout, milk, half and half, and butter. Bring to a simmer over medium heat.
Whisk in the flour, allowing it to cook for a minute before adding the salt, pepper, and Dijon mustard.
Stir in the cream cheese until melted, followed by 3 cups of shredded cheddar until smooth and creamy.
Combine the cooked macaroni with the cheese sauce and pour into a baking dish. Top with the remaining ½ cup of cheddar and the toasted breadcrumb mixture.
Bake in a preheated oven at 350°F for 25-30 minutes, or until the top is golden brown.

Notes

For extra creaminess, consider adding more cream cheese.
Feel free to substitute the stout with another type of beer you prefer.
Leftovers can be stored in the fridge for up to 3 days.