Description
Enjoy a delightful Irish Cheddar & Stout Mac and Cheese Bake that combines rich flavors and simple preparation. This comfort food is perfect for those seeking an easy homemade meal, featuring creamy cheeses and a hint of stout.
Ingredients
Scale
- 1 pound elbow macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- â…” 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
- 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; drain and set aside.
- In a medium skillet, melt butter over medium-low heat.
- Add garlic and panko breadcrumbs to the skillet; cook until the breadcrumbs are lightly toasted and fragrant.
- Season with salt and pepper, and stir in the minced parsley. Remove from heat.
- In a large pot, melt additional butter and whisk in flour to create a roux.
- Gradually pour in the stout, milk, and half-and-half, stirring until smooth.
- Add salt, pepper, dijon mustard, and cream cheese; mix until the cream cheese is melted and creamy.
- Fold in the cooked macaroni and 3 cups of shredded cheddar until evenly combined.
- Transfer the macaroni mixture to a baking dish and top with remaining cheddar and breadcrumb mixture.
- Bake in a preheated oven at 350°F for 25-30 minutes until bubbly and golden.
Notes
For a crispy topping, ensure the breadcrumbs are toasted before adding them to the bake.
Feel free to substitute different cheeses for a unique twist on the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 4g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg