Irish Cheddar & Stout Mac and Cheese Bake
Every bite of Irish Cheddar & Stout Mac and Cheese Bake is a comforting embrace, melding the nutty sharpness of aged cheddar with the rich, deep notes of stout. This dish seamlessly walks the line between indulgence and familiarity, making it more than just your typical mac and cheese. The creamy, gooey goodness is punctuated by a delightful crunch on top from the panko breadcrumbs, resulting in a luscious dish that’s hearty enough to stand alone, yet elegant enough for any dinner table.
Table of Contents
I first discovered this incredible recipe on a chilly evening when I was craving something warm and satisfying. The idea of combining Irish cheddar and stout felt both adventurous and comforting at the same time. As I stirred the bubbling cheese sauce, the aroma filled my kitchen, instantly transforming it into a haven of deliciousness. If you’re looking for a dish that’s not only easy to whip up but also a guaranteed crowd-pleaser, look no further than this Irish Cheddar & Stout Mac and Cheese Bake. I wholeheartedly invite you on this culinary adventure.
Why You’ll Love This Recipe
- Simple & Quick: Ready in about 80 minutes, this dish is straightforward enough for any weeknight meal.
- Irresistible Flavor: The combination of sharp cheddar and stout creates a deep, complex flavor that’s utterly mouthwatering.
- Eye-Catching Appeal: With its golden, bubbly top and inviting contrast, this bake is sure to impress.
- Flexible Serving: Great as a cozy dinner, comforting side dish, or for casual gatherings with friends.
- Diet-Friendly Options: Easily adjust with gluten-free pasta or dairy substitutes to suit dietary preferences.
Ingredients You’ll Need
- 1 pound elbow macaroni: The classic choice for mac and cheese, but feel free to swap with cavatappi or shells for a fun twist.
- 2 tablespoons butter: Use unsalted for better control of seasoning. Margarine can be a suitable alternative.
- 2 tablespoons flour: All-purpose flour thickens the cheese sauce, but a gluten-free blend works too.
- ⅔ cup Guinness or other stout: This rich beer adds depth; if you prefer non-alcoholic, opt for a robust beef broth.
- 1 ½ cups 2% milk: Whole milk makes it creamier, but lower-fat options work as well.
- ½ cup half and half: This thickens the sauce. You can use heavy cream for a luxuriously rich flavor.
- ½ teaspoon salt: Adjust to your preference.
- ¼ teaspoon ground black pepper: Freshly cracked gives the best flavor.
- 1 tablespoon Dijon mustard: It adds a subtle zing; yellow mustard could work for a milder taste.
- 2 ounces cream cheese: Creamy and tangy, this helps create a luscious sauce.
- 3 ½ cups shredded cheddar: Aged Irish cheddar is ideal, but sharp cheddar is a good alternative.
- 1 ½ tablespoons butter: For toasting the breadcrumbs for that perfect crunch.
- 2 teaspoons finely minced garlic: Fresh garlic enhances the flavor beautifully.
- ½ cup panko breadcrumbs: These breadcrumbs become perfectly crispy in the oven; regular breadcrumbs can be used in a pinch.
- Salt and pepper to taste: Always necessary for seasoning.
- 2 teaspoons minced fresh parsley: Adds a pop of color and fresh flavor.
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. Once melted, add 2 teaspoons of finely minced garlic and ½ cup of panko breadcrumbs. Stir frequently until the breadcrumbs reach a golden-brown color and are fragrant. Remove from heat, add salt and pepper to taste along with the minced parsley, and set aside to cool slightly.
Boil Elbow Macaroni: In a large pot of well-salted water, bring 1 pound of elbow macaroni to a rolling boil. Cook until just al dente according to package instructions. Before draining, reserve about 1 cup of the pasta water for later use, then drain the pasta and set it aside.
Prepare Cheese Sauce: In a large saucepan over medium heat, melt the remaining 2 tablespoons of butter. Immediately 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. Sprinkle in ½ teaspoon of salt, ¼ teaspoon of black pepper, and 1 tablespoon of Dijon mustard. Bring the mixture to a simmer, whisking frequently until it thickens slightly. This usually takes a few minutes, so keep a close eye on it!
Add Cheeses: Stir in 2 ounces of cream cheese and 2½ cups of shredded cheddar, whisking until completely smooth. Then, fold in the drained macaroni until evenly coated. Finally, add the last cup of shredded cheddar, mixing until it’s melted and the sauce is super gooey. Let this mixture stay on low heat for a few minutes. This step ensures the macaroni soaks up plenty of cheesy goodness.
Assembly: Transfer the creamy cheesy pasta into a greased baking dish. Evenly sprinkle the toasted panko breadcrumb mixture over the top. Bake in a preheated oven at 350°F for about 20-25 minutes or until the edges are bubbling and the top is golden brown.
Storing & Reheating
To store leftover Irish Cheddar & Stout Mac and Cheese Bake, let it cool to room temperature, then cover tightly with plastic wrap or transfer to an airtight container. It will keep well in the refrigerator for up to 3 days. For longer storage, you can freeze it in airtight containers for up to 3 months. When ready to enjoy, simply reheat in the oven at 350°F until heated through. The texture may change slightly, but stirring in a splash of milk before reheating can help refresh the creamy consistency.
Chef’s Helpful Tips
- Avoid overcooking the macaroni; it should be al dente since it will continue to cook in the oven.
- Make sure to whisk constantly when adding the Guinness to avoid lumps in your cheese sauce.
- For a gourmet touch, try adding cooked bacon or sautéed mushrooms into the cheese mixture for extra flavor.
- If you’re making this ahead, assemble it without baking, store it in the fridge, and bake fresh when you’re ready to serve.
- Allow the dish to sit for a few minutes after removing it from the oven. This helps set the cheese a little more for easier serving.
Your taste buds are in for a treat with this sumptuous Irish Cheddar & Stout Mac and Cheese Bake. It’s not merely a comforting meal; it’s an experience that warms your heart. Relishing the balance of flavors and creamy textures is something you won’t want to miss. I encourage you to experiment with different cheese varieties or add your favorite mix-ins for a personal touch. Gather with friends and family, and watch everyone dig into this delightful dish.
Recipe FAQs
Can I use a different type of cheese?
Absolutely! While Irish cheddar adds a unique flavor, feel free to mix in your favorite melty cheeses like Gruyère, Monterey Jack, or a robust goat cheese for a twist.
How can I make this dish gluten-free?
You can swap out the elbow macaroni for a gluten-free pasta variety and use gluten-free all-purpose flour for the roux. The remaining ingredients are naturally gluten-free.
Can I prepare this dish ahead of time?
Yes, you can prepare the mac and cheese portion in advance. Just assemble it in the baking dish, cover, and store it in the refrigerator. When you’re ready to bake, add a few extra minutes to the cooking time.
What can I serve as a side to this mac and cheese?
Due to its hearty nature, a light, fresh salad or steamed vegetables make perfect companions. A crispy green salad with a tangy vinaigrette complements the richness beautifully.
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📖 Recipe Card
Irish Cheddar & Stout Mac and Cheese Bake
- 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
Description
This Irish Cheddar & Stout Mac and Cheese Bake is a creamy and cheesy delight. With flavors from stout and sharp cheddar, it’s perfect for a comforting meal.
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
- 3 ½ cups shredded cheddar
- 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 until al dente, then drain and set aside.
- In a medium skillet, melt butter over medium-low heat and add garlic. Stir to combine.
- Add panko breadcrumbs to the skillet and cook, stirring regularly, until toasted. Season with salt, pepper, and add parsley, then remove from heat.
- In a pot, melt 2 tablespoons of butter and whisk in flour until smooth, cooking for about a minute.
- Slowly whisk in stout, milk, and half and half, stirring frequently until mixture thickens.
- Add salt, pepper, Dijon mustard, cream cheese, and 2 cups cheddar to the pot, stir until melted and combined.
- Combine pasta with the cheese sauce, ensuring it's evenly coated, then transfer to a baking dish.
- Top with remaining cheddar and the breadcrumb mixture, spreading evenly.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, until bubbly and browned.
Notes
For a richer flavor, use a good quality stout.
Feel free to mix cheeses to your preference for different flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 541
- Sugar: 4g
- Sodium: 870mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 66mg
