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
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.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg