Irish Cheddar & Stout Mac and Cheese Bake
Irish Cheddar & Stout Mac and Cheese Bake is not just another pasta dish; it’s an experience that warms your heart and satisfies your cravings. The creamy, gooey texture combines with the deep, rich flavors of stout and sharp Irish cheddar, creating a comfort food that’s satisfying and memorable. As the creamy cheese sauce envelops the tender elbow macaroni, you can’t help but salivate at the thought of every bite. It’s the perfect dish to cozy up with on a chilly evening or to impress at your next gathering.
Table of Contents
This isn’t your typical mac and cheese. With the addition of stout and creamy Irish cheddar, you’ll find a delightful depth of flavor that elevates this dish. Those nights of reaching for store-bought mac and cheese will be behind you once you try this homemade version. Plus, it’s straightforward to whip up, making it an ideal choice for a weeknight dinner or a special occasion. So grab your ingredients and let’s get started on this delicious journey of crafting Irish Cheddar & Stout Mac and Cheese Bake!
Why You’ll Love This Recipe
- Simple & Quick: This dish comes together in just about 80 minutes, perfect for a weeknight dinner.
- Irresistible Flavor: The blend of stout and creamy cheddar creates a rich, robust flavor profile that’s hard to resist.
- Eye-Catching Appeal: Topped with crispy panko breadcrumbs, it’s a feast for the eyes as well as the palate.
- Flexible Serving: Enjoy it as a hearty main dish, a side at your next BBQ, or even during game night with friends.
- Diet-Friendly Options: Easily adaptable for gluten-free pasta lovers or cheese substitutions for various dietary needs.
Ingredients You’ll Need
- 1 pound elbow macaroni: A classic choice that cooks quickly and holds onto the sauce beautifully.
- 2 tablespoons butter: Adds richness to the cheese sauce; feel free to substitute with olive oil for a lighter option.
- 2 tablespoons flour: Essential for thickening the sauce, use all-purpose flour or gluten-free flour as a substitute.
- ⅔ cup Guinness or other stout: The star ingredient bringing depth; you can opt for a non-alcoholic stout if desired.
- 1 ½ cups 2% milk: Provides creaminess; whole milk will make it even richer.
- ½ cup half and half: For a creamier consistency, you can replace it with more milk if needed.
- ½ teaspoon salt: Enhances flavors; adjust to your taste preferences.
- ¼ teaspoon ground black pepper: Offers a subtle kick; feel free to add more if you enjoy a spicier bite.
- 1 tablespoon Dijon mustard: Gives a delightful tang; yellow mustard is an acceptable substitute.
- 2 ounces cream cheese, cut into pieces: Adds a creamy texture that blends well; can swap with mascarpone if preferred.
- 3 ½ cups shredded cheddar (or another good melting cheese), divided: Sharp Irish cheddar is ideal, but any good melting cheese works.
- 1½ tablespoons butter (for breadcrumbs): Helps toast the panko; can use olive oil as a healthier alternative.
- 2 teaspoons finely minced garlic: Infuses the dish with flavor; use garlic powder as a quick substitute.
- ½ cup panko breadcrumbs: Adds a delicious crunch on top; regular breadcrumbs can work, but panko is preferred for texture.
- Salt and pepper to taste: Always season to your liking for that perfect plate.
- 2 teaspoons minced fresh parsley: Adds a pop of color and freshness; feel free to use dried parsley if fresh isn’t available.
How to Make Irish Cheddar & Stout Mac and Cheese Bake
Melt Butter: In a medium skillet over medium-low heat, melt 1½ tablespoons of butter. Once melted, toss in 2 teaspoons of finely minced garlic and ½ cup of panko breadcrumbs. Stir frequently until the breadcrumbs turn lightly golden and the mixture is fragrant. Remove from heat, then season with salt and pepper to taste, adding in 2 teaspoons of minced fresh parsley. Set this aside to allow the flavors to meld.
Cook Pasta: Boil 1 pound of elbow macaroni in a pot of well-salted water, cooking it just until al dente according to package instructions. Before draining, make sure to reserve 1 cup of the pasta water. This will come in handy later for adjusting the sauce’s consistency.
Prepare Cheese Sauce: While your pasta is cooking, start on the cheese sauce by melting 2 tablespoons of butter in a large saucepan over medium heat. Whisk in 2 tablespoons of flour, mixing for about a minute until it’s a bit bubbly. Gradually pour in ⅔ cup of Guinness, followed by 1 ½ cups of 2% milk and ½ cup of half and half, whisking constantly. Season with ½ teaspoon salt, ¼ teaspoon ground black pepper, and 1 tablespoon of Dijon mustard. Allow it to come to a simmer, stirring frequently until it thickens slightly, which should take a few minutes.
Add Cheeses: Once thickened, add 2 ounces of cream cheese and 2½ cups of shredded cheddar to the saucepan, stirring until completely smooth and creamy. Next, add in the drained, cooked elbow macaroni, stirring to ensure the pasta is well-coated. To achieve that delectable cheese-pull texture you crave, stir in the remaining 1 cup of grated cheddar until it’s melty. Let this mixture sit over low heat for a few minutes, allowing the pasta to soak up that creamy goodness.
Assemble and Bake: Now it’s time to combine everything! Transfer the macaroni and cheese into a baking dish or serve it in individual bowls. Top generously with the reserved toasted breadcrumb mixture to create a crisp topping. Bake in the oven at 350°F (175°C) for about 20 minutes or until bubbly and golden on top. For an extra-crispy finish, broil for a minute or two at the end — keeping a close eye so it doesn’t burn!
Storing & Reheating
Store leftover Irish Cheddar & Stout Mac and Cheese Bake in an airtight container in the refrigerator for up to three days. If you want to keep it longer, freeze it in a freezer-safe container, and it can last up to three months. When you want to enjoy those delicious leftovers, simply reheat them in the oven at 350°F (175°C) for about 20 minutes until warmed through. Keep in mind, the texture may change slightly upon reheating, but adding a splash of milk can help refresh that creamy consistency.
Chef’s Helpful Tips
- Be cautious when toasting the breadcrumbs; stir them frequently to avoid burning.
- Make sure the cream cheese is at room temperature for easy mixing into the sauce.
- If you’re short on time, prepare the cheese sauce while the pasta cooks for efficiency.
- For a flavor boost, consider adding chopped cooked bacon or sautéed mushrooms into the mix.
- If you prefer a spicier kick, a dash of cayenne pepper or red pepper flakes adds a zing.
Irish Cheddar & Stout Mac and Cheese Bake is truly a crowd-pleaser that brings people together with its flavor and comfort. This dish is perfect for family dinners, potlucks, or just a special treat on a cold evening. With the simple steps and hearty ingredients, you can experiment with flavors and textures, making it uniquely yours. Don’t hesitate to swap out cheeses or add your favorite spices; the possibilities are endless! So pour yourself a glass of stout, and prepare to enjoy your creation.
Recipe FAQs
Can I make this mac and cheese ahead of time?
Absolutely! You can prepare the entire mac and cheese bake a day in advance. Just follow the recipe up to baking, cover it tightly, and refrigerate. When you’re ready to eat, just pop it in the oven as directed, adding additional baking time if it’s cold from the fridge.
What’s the best cheese for this recipe?
While sharp Irish cheddar is recommended for its unique flavor, other good melting cheeses like Gruyere, Monterey Jack, or even Mozzarella can work well. Feel free to mix and match for a customized flavor profile in your Irish Cheddar & Stout Mac and Cheese Bake.
Can I use another type of pasta?
Definitely! Although elbow macaroni is classic, you can use campanelle, shells, or even gluten-free pasta if that suits your dietary needs. Just make sure to adjust the cooking time as necessary.
How can I make this recipe vegetarian?
This dish is inherently vegetarian as it doesn’t contain meat; just be sure to choose vegetarian-friendly stout. Some stouts contain fish derivatives in the filtration process, so check the label if you’re concerned!
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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 your new favorite comfort food! With its creamy texture, rich flavors, and crunchy topping, it’s perfect for a quick dinner or cozy gathering.
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 cheese
- 1½ tablespoons butter
- 2 teaspoons finely minced garlic
- ½ cup panko breadcrumbs
- salt/pepper to taste
- 2 teaspoons minced fresh parsley
Instructions
- Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
- In a medium skillet, melt the butter over medium-low heat. Add the minced garlic and panko breadcrumbs, cooking until the breadcrumbs are toasted and fragrant. Season with salt, pepper, and minced parsley, then remove from heat and set aside.
- In a large saucepan, melt 2 tablespoons of butter over medium heat, then whisk in the flour, stirring until smooth. Gradually whisk in the guinness, milk, and half and half, cooking until the mixture thickens.
- Stir in the salt, pepper, dijon mustard, and cream cheese, mixing until smooth. Fold in 2 cups of shredded cheddar until melted and combined.
- Combine the cooked macaroni with the cheese sauce and transfer to a greased baking dish. Sprinkle the top with the remaining cheddar and the toasted breadcrumb mixture.
- Bake in a preheated oven at 350°F for about 25 minutes or until the top is golden and bubbly.
Notes
For a spicier kick, add a pinch of cayenne pepper to the cheese sauce.
You can substitute cheddar cheese with other good melting cheeses if desired.
For a richer flavor, let the baked macaroni and cheese rest for a few minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
