Irish Cheddar & Stout Mac and Cheese Bake
Irish Cheddar & Stout Mac and Cheese Bake is the comfort food you didn’t know you needed until now. This delightful dish marries the rich, nutty flavors of Irish cheddar with the deep, robust notes of stout beer, creating a creamy sauce that’s completely irresistible. It’s a cozy bowl of warmth, perfect for chilly evenings or whenever a creamy, cheesy pasta fills your heart and stomach with happiness.
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I first stumbled upon this heavenly creation during a gathering with friends in a pub. The combination of rich cheese and a hint of stout drew me in, and I knew I had to replicate it at home. The moment you dig into a bowl of this baked mac and cheese, with its golden, bubbly top and ooey-gooey interior, you’ll understand why it’s such a perfect dish for sharing. Easy to make and flexible enough to enjoy on various occasions, this Irish Cheddar & Stout Mac and Cheese Bake is about to become a family favorite.
Why You’ll Love This Recipe
- Simple & Quick: With only 30 minutes of prep and 50 minutes of cooking, this dish is a breeze to make any night of the week.
- Irresistible Flavor: The combination of sharp Irish cheddar and rich stout creates a flavor profile that’s cheesy, creamy, and slightly nutty.
- Eye-Catching Appeal: The golden-brown topping and bubbly cheese make this mac and cheese visually stunning.
- Flexible Serving: Perfect as a main dish, a side at barbeques, or even as party food; it’s versatile for any meal.
- Crowd-Pleaser: Whether you’re hosting friends or just feeding family, this hearty dish is sure to impress.
Ingredients You’ll Need
- 1 pound elbow macaroni: Choose a high-quality brand for the best texture; you can substitute with shells or cavatappi for a fun twist.
- 2 tablespoons butter: This forms the base of your sauce; use unsalted for better control of seasoning.
- 2 tablespoons flour: All-purpose flour creates the roux that thickens your cheese sauce beautifully.
- ⅔ cup Guinness or other stout: The stout adds depth of flavor; any dark beer can be used if you prefer.
- 1 ½ cups 2% milk: This balances the creaminess; whole milk can be used for extra richness.
- ½ cup half and half: For that creamy consistency; if unavailable, substitute with an extra half cup of milk.
- ½ teaspoon salt: Enhances all flavors; adjust according to your taste.
- ¼ teaspoon ground black pepper: Freshly ground adds the best flavor.
- 1 tablespoon Dijon mustard: This adds a hint of tang that pairs well with the cheese.
- 2 ounces cream cheese: Cream cheese amplifies creaminess; make sure it’s softened for easy blending.
- 3 ½ cups shredded cheddar: Sharp Irish cheddar is ideal, but any good melting cheese works well.
- 1½ tablespoons butter: For toasting the breadcrumbs and adding flavor.
- 2 teaspoons finely minced garlic: Fresh garlic brings warmth and fragrance to the topping.
- ½ cup panko breadcrumbs: These create a crunchy topping; regular breadcrumbs can be used, though panko provides a better texture.
- Salt and pepper to taste: Essential for seasoning throughout the cooking process.
- 2 teaspoons minced fresh parsley: Fresh herbs add a pop of color and flavor; feel free to substitute with chives or green onions if that’s what you have.
How to Make Irish Cheddar & Stout Mac and Cheese Bake
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 they turn lightly toasted and fragrant. Once done, remove from heat and season with salt and pepper to taste. Stir in 2 teaspoons of minced fresh parsley for that fresh kick and set the mixture aside.
Cook Pasta: Boil 1 pound of elbow macaroni in well-salted water, cooking until just al dente. Before draining, reserve 1 cup of the pasta water—this will help adjust your cheese sauce consistency later. Once done, drain the pasta and set it aside.
Make Cheese Sauce: In a large saucepan over medium heat, melt 2 tablespoons of butter and whisk in 2 tablespoons of flour. Continue whisking for about a minute. Gradually pour in ⅔ cup of Guinness, 1 ½ cups of 2% milk, and ½ cup of half and half, along with ½ teaspoon of salt, ¼ teaspoon of ground black pepper, and 1 tablespoon of Dijon mustard. Bring this mixture to a gentle simmer, whisking frequently until it thickens slightly, which should take just a few minutes.
Incorporate Cheese: Add 2 ounces of cream cheese and 2½ cups of shredded cheddar into the thickened sauce. Stir well until everything is combined and smooth. Then, add the drained, cooked pasta, mixing thoroughly. Next, fold in the remaining 1 cup of cheddar cheese until it melts. Keeping the mixture over low heat for a few minutes allows the pasta to absorb that cheesy goodness and results in an even richer flavor.
Assemble & Bake: Preheat your oven to 350°F (175°C). Transfer the mac and cheese to a greased baking dish and top it generously with the toasted breadcrumb mixture. Bake the mac and cheese in the preheated oven for about 25-30 minutes or until it’s bubbling and the topping is golden brown.
Storing & Reheating
Once cooled, store any leftovers in an airtight container in the fridge for up to 4 days. If you won’t finish it quickly, you can freeze it for up to 3 months. For reheating, pop it back in the oven at 350°F (175°C) until heated through, approximately 20-25 minutes. You might notice some changes in texture—add a splash of milk before reheating to refresh the creaminess.
Chef’s Helpful Tips
- Stir consistently when making your roux to avoid clumping.
- For an ultra-creamy sauce, let your cream cheese soften at room temperature before adding it.
- If the mixture seems too thick before incorporating the pasta, adjust with some reserved pasta water until you achieve desired consistency.
- Avoid overcooking the pasta; it should remain firm as it’s going into the oven.
- Experiment with cheese; a mix of gouda or mozzarella adds depth and flavor.
- This dish can be prepped a day in advance; just cover it tightly in the fridge before baking.
When you savor Irish Cheddar & Stout Mac and Cheese Bake, you’re not only treating yourself to a comforting dish but embarking on a culinary adventure. This recipe highlights the incredible depth of flavors that melding cheese with a quality stout can provide. Don’t hesitate to tweak or add your personal flair—maybe a dash of hot sauce or some crisp bacon bits for added texture—this dish is blanketed in creamy goodness just waiting for your personal touch. Enjoy each cheesy, comforting bite!
Recipe FAQs
Can I use a different type of pasta?
Absolutely! While elbow macaroni is a classic choice, you can swap it with any short pasta like penne, fusilli, or even rigatoni for a different texture. Make sure to adjust cooking times as needed for your chosen pasta.
Is there a gluten-free option for this recipe?
Yes! Simply use gluten-free elbow macaroni and substitute regular flour with a gluten-free all-purpose blend when making your roux. The rest of the ingredients should be gluten-free as well, but always check labels for assurance.
Can I make this dish ahead of time?
Of course! You can prepare the entire dish a day in advance. Assemble it in the baking dish, cover it tightly, and store it in the refrigerator. When ready to bake, you might need to add a few extra minutes to the baking time to ensure it’s heated through.
What can I serve with this mac and cheese?
This rich dish pairs wonderfully with a fresh green salad or roasted vegetables. You can also serve it as a side dish alongside meaty mains, or let it stand alone as a hearty vegetarian meal. Enjoy it with crusty bread for even more comfort!
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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: Dinner
- Method: Baking
- Cuisine: Irish
Description
This Irish Cheddar & Stout Mac and Cheese Bake combines rich creamy flavors with savory stout, making it a delightful comfort food perfect for quick dinners or cozy gatherings.
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), divided
- 1½ tablespoons butter
- 2 teaspoons finely minced garlic
- ½ cup panko breadcrumbs
- salt/pepper to taste
- 2 teaspoons minced fresh parsley
Instructions
- In a large pot, cook elbow macaroni according to package instructions until al dente; drain and set aside.
- In a medium saucepan, melt butter over medium-low heat and stir in the flour to make a roux, cooking for a few minutes until golden brown.
- Gradually whisk in the stout, milk, and half and half until smooth. Cook until the mixture thickens, stirring constantly.
- Stir in salt, pepper, dijon mustard, and cream cheese until well combined. Remove from heat and add in the shredded cheddar, mixing until melted and smooth.
- Combine the cooked macaroni with the cheese sauce, stirring well to coat.
- In a skillet, melt additional butter, then stir in the garlic and panko breadcrumbs, cooking until golden and fragrant. Set aside.
- Transfer the macaroni and cheese to a baking dish, topping it with the breadcrumb mixture and any extra cheese if desired.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until bubbly and golden brown.
Notes
For added flavor, consider using a sharp Irish cheddar.
Feel free to substitute the stout with another beer if preferred, but stout complements the flavors best.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg
