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
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
- 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