Ingredients
Equipment
Method
Prepare the Topping (Optional)
- 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.
- Cook, stirring frequently, until the breadcrumbs are lightly toasted and the aroma of toasted garlic fills your kitchen. This usually takes 3-5 minutes.
- Remove the skillet from the heat.
- Add salt and pepper to taste, along with 2 teaspoons of minced fresh parsley. Stir to combine everything well. Set this flavorful topping aside.
Cook the Macaroni
- Bring a large pot of well salted water to a rolling boil.
- Add 1 pound of elbow macaroni to the boiling water.
- Cook the pasta until it is just al dente, meaning it is firm to the bite but not hard. This is typically 1-2 minutes less than the package directions.
- Before draining the pasta, reserve 1 cup of the starchy pasta water. Set the reserved water aside.
- Drain the cooked macaroni thoroughly. Do not rinse the pasta, as the residual starch helps the sauce cling to it.
Prepare the Guinness Cheese Sauce
- While the pasta is cooking, in a large saucepan over medium heat, melt 2 tablespoons of butter.
- Add 1 teaspoon of smoked paprika and bloom it in the melted butter for about 30 seconds to 1 minute, stirring gently, until it becomes wonderfully fragrant.
- Sprinkle in 2 tablespoons of flour. Whisk the butter and flour together for a minute to create a smooth roux. Cook it gently to eliminate any raw flour taste without browning it too much.
- While continuing to whisk, slowly pour in ⅔ cup of Guinness stout, 1 ½ cups of 2% milk, and ½ cup of half and half.
- Add ½ teaspoon of salt, ¼ teaspoon of ground black pepper, 1 tablespoon of Dijon mustard, and 1-2 teaspoons of Worcestershire sauce.
- Bring the mixture to a gentle simmer, whisking frequently. Cook for several minutes until the sauce thickens slightly and coats the back of a spoon with a velvety texture.
Combine and Finish
- Reduce the heat to low.
- Add 2 ounces of cream cheese, cut into pieces, and 2½ cups of the shredded cheddar cheese.
- Stir and whisk continuously until the cream cheese and cheddar are completely melted and the sauce is smooth and glossy.
- Add the drained, cooked pasta to the cheese sauce and stir to combine thoroughly, ensuring every piece of macaroni is coated.
- Add the remaining 1 cup of shredded cheddar cheese and stir until it is fully melted. This final addition helps achieve that desirable stringy, cheese-pull texture.
- I like to let this mixture sit over very low heat for a few minutes, stirring frequently, so the pasta can soak up even more of that delicious cheese sauce. If the sauce becomes too thick, use a splash of your reserved pasta water or a little extra milk or Guinness to achieve your desired creaminess.
To Serve
- Transfer the Guinness and Irish Cheddar Macaroni and Cheese to a large serving bowl or individual bowls.
- Generously sprinkle the top with the reserved toasted breadcrumbs.
- Serve immediately and enjoy the comforting, unique flavors of this dish.
Nutrition
Notes
This Guinness and Irish Cheddar Macaroni and Cheese offers a unique twist with smoked paprika and Worcestershire sauce, creating unparalleled depth and balanced flavor. For the best creamy and smooth sauce, always shred your own block cheese from Irish Cheddar or a good melting alternative, as pre-shredded varieties can hinder smooth melting due to anti-caking agents. Cream cheese acts as an emulsifier for stability and silkiness, while reserved starchy pasta water is essential for thickening and binding the sauce. Maintain gentle heat to prevent curdling. This dish reheats beautifully on the stovetop or microwave with a splash of milk or reserved pasta water. It can also be frozen, though texture may vary. Serve with a crisp green salad or roasted vegetables, and consider a pint of Guinness for the ultimate pairing. Nutrition information is estimated based on common ingredients and serving sizes and may vary.