Guinness and Irish Cheddar Mac & Cheese
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 tablespoon dijon mustard
- salt/pepper to taste
- 2 tablespoons flour
- 1 tablespoon butter
- 1/4 teaspoon ground black pepper
- 1 pound elbow macaroni
- 2/3 cup guinness or other stout
- 1 1/2 cups 2% milk
- 1/2 cup half and half
- 2 ounces cream cheese cut into pieces
- 3 1/2 cups grated irish cheddar divided (i used kerrygold aged cheddar)
- 2 teaspoons finely minced garlic
- 1/2 cup panko breadcrumbs
- 2 teaspoons minced fresh parsley
- Carbohydrate 78.1351645278879 g
- Cholesterol 40.7563876558226 mg
- Fat 15.9034594992223 g
- Fiber 3.47451908055492 g
- Protein 14.5015528740542 g
- Saturated Fat 8.83160259142478 g
- Serving Size 1 1 Serving (214g)
- Sodium 475.262969060824 mg
- Sugar 74.660645447333 g
- Trans Fat 1.60403023964209 g
- Calories 515 calories
Step-by-step
- 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.
- 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: 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 2½ 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.
Should the stout reduce fully before adding dairy, or will simmering them together yield a smoother emulsion? Cooking the flour and butter for exactly sixty seconds eliminates raw starch flavors without browning the roux. Whisking cold liquids into a hot base prevents lumps from forming. Aged Irish cheddar contributes distinct sharpness, yet its low moisture content requires careful melting to avoid a grainy sauce. Reserve one cup of starchy pasta water before draining; splashing small amounts into a tightening sauce restores fluidity instantly.
Achieving the Ideal Texture
Testing pasta doneness visually matters more than relying strictly on package timers. Bite into a single elbow piece: a tiny white pinprick of uncooked starch at the center indicates al dente firmness. Boiling macaroni in heavily salted water seasons the interior rather than just the exterior surface. Toasting panko breadcrumbs over medium-low heat demands constant stirring because small crumbs burn within seconds once browned.
- Stir garlic continuously during the two-minute toasting phase to prevent bitterness.
- Whisk the stout and dairy vigorously to guarantee complete integration into the roux.
- Incorporate the cream cheese before the aged cheddar to build a stable emulsion base.
