Guinness and Irish Cheddar Macaroni & Cheese – Flavorful stovetop mac and cheese made with Guinness stout, sharp Irish cheddar, and a touch of dijon mustard. Creamy and cheesy with a crunchy garlic breadcrumb topping.
St. Patrick’s Day is almost here! What will you be eating? Corned beef and cabbage? Shamrock shakes and green beer? I’m not a huge fan of any of the above (although I could take down a loaf of Irish soda bread in record time), but what I am a fan of is macaroni and cheese!
In honor of the upcoming holiday I made this delicious twist on mac and cheese by adding Guinness stout and lots of Irish cheddar cheese. And (eeeekkkk), it is SO, SO good!!! Like, can’t-put-down-my-fork-good.
This recipe is super flavorful, ultra creamy, and my new favorite mac and cheese. Guinness, Irish cheddar, and a touch of dijon mustard add a slight sharpness that cuts through the richness of this dish. This is a grown up version of mac and cheese that is boldly flavored and worlds apart from that bland stuff that comes in a box.
I love the contrast of creamy and crunchy, so I topped this mac and cheese with a sprinkling of crunchy, garlicky breadcrumbs. Feel free to skip the topping if you’re looking to take a shortcut. It’s great either way! With or without the topping, there’s no need to turn on your oven. It’s all made on the stovetop.
Pour a pint of Guinness, throw together a salad, and you have a perfect meal! Oh, and don’t forget dessert – Guinness Brownies with Irish Cream Frosting!
St. Patrick’s Day or not, this recipe will be making year-round appearances on my dinner table. I don’t need a pot of gold at the end of the rainbow; I’d prefer a pot of Guinness and Irish Cheddar Mac & Cheese. Heehee. 😉
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Guinness and Irish Cheddar Macaroni and Cheese
Ingredients
Macaroni and cheese:
- 1 pound elbow macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 2/3 cup Guinness or other stout
- 1 1/2 cups 2% milk
- 1/2 cup half and half
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon dijon mustard
- 2 ounces cream cheese cut into pieces
- 3 1/2 cups grated Irish cheddar divided (I used Kerrygold aged cheddar)
Topping (optional):
- 1 tablespoon butter
- 2 teaspoons finely minced garlic
- 1/2 cup panko breadcrumbs
- salt/pepper to taste
- 2 teaspoons minced fresh parsley
Instructions
Topping (if using):
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In a medium skillet over medium-low heat, melt butter. Add garlic and breadcrumbs and cook, stirring frequently, until the breadcrumbs are lightly toasted and the mixture is fragrant. Remove from the heat, add salt and pepper to taste and minced parsley. Set aside.
Macaroni and cheese:
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Boil elbow macaroni in well salted water and cook until just al dente. Before draining the pasta, reserve a cup of the pasta water and set it aside (see note). While the pasta is cooking, prepare the cheese sauce:
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In a large saucepan over medium heat, melt butter and sprinkle in flour. Whisk together for a minute. While whisking, pour in Guinness, milk, half and half, salt, pepper, and mustard. Bring to a simmer and cook, whisking frequently, until it thickens slightly (several minutes). Add cream cheese and 2 1/2 cups grated cheddar and stir/whisk until completely smooth. Add drained, cooked pasta and stir to combine. Add remaining 1 cup grated cheddar and stir until melted (this will help achieve a stringy/cheesy texture). Transfer to a serving bowl or individual bowls and sprinkle the top with the reserved toasted breadcrumbs. Serve immediately.
Recipe Notes
If the macaroni and cheese thickens up too much, add a little bit of the reserved pasta water (or additional milk) to make it creamy again.
Yum! Mac n Cheese is definitely a guilty pleasure of mine. I don’t think I’d share this at all! haha
Thanks, Marshie! I don’t blame you! 😉
I love cooking with Guinness! It gives sweet and savory dishes such a delicious depth of flavor! This sounds good!
It sure does! Thanks for stopping by, Cynthia!
I love that you added Guinness to this mac and cheese. I’m all over this!
Thanks! It’s quite tasty! 🙂
Can I make this the day before I need it and then bake it in the oven?
Hi, Alberta. This really is best immediately after making it. If have you have to make it advance I’d suggest leaving off the topping (until right before serving), and adding some extra milk to the mac and cheese when you reheat it – this will make it creamy again. Enjoy!
I’m making this as part of a buffet for a large party (sister’s 40th bday ON St. Patty’s Day). Wondering about the serving size. Is 6 for a main course or for more of a side? Just need to know how to plain my grocery list 🙂
Hi, Kelli! How fun! This recipe makes 6 main dish servings. I hope your party goes great! Enjoy!
Is there a substitute for the beer? Since I want to make this for a church pot luck I’d rather not use the beer.
I may try the receipe at home sometime to see the difference.
Thank you,
Debbie
Hi, Debbie. You can swap the beer for chicken stock or just increase the milk. Enjoy!
Thank you!
Can you make this in a crock pot? I want to make it for a work pot luck, but we don’t have a stove on the premises.
Hi, Chris. You won’t be able to cook it in the crock pot, but you can prepare it as directed and then transfer it into the crock pot to stay warm. I would recommend skipping the topping as it will get soggy. Also, bring along some extra milk to stir in periodically because the mac and cheese might dry out a bit as it sits. Make sure to keep it on the lowest setting possible.
Hi, I have 2 older teens, curious if the beer is overpowering and would effect them? Or since it is cooked, does it just flavor the Mac & Cheese? EITHER WAY this dish looks AMAZING and can’t wait to try it 🙂 THANKS FOR SHARING.
Hi, Maddy! I can’t imagine that it would effect them, it’s a fairly small amount for a whole pound of pasta. You can always leave it out if you’re worried about it, just add a little more milk. Enjoy!
Hello, what is the origin of this irish meal! I’m doing a project and it requires the origin.
The Guinness and Cheddar are both from Ireland.