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Creamy Irish Cheddar and Stout Beer Macaroni Cheese Bake

Irish cheddar macaroni cheese bake - featured image
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A rich and comforting macaroni cheese bake featuring sharp Irish cheddar and malty stout beer, creating a creamy sauce with a golden, crunchy crust. Perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 12 ounces elbow macaroni pasta
  • 8 ounces sharp Irish cheddar cheese, shredded
  • 1 cup stout beer (e.g., Guinness)
  • 2 cups whole milk
  • 4 tablespoons unsalted butter, softened
  • 3 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • ½ cup breadcrumbs (panko or fresh)
  • ¼ cup grated Parmesan cheese (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of elbow macaroni and cook according to package directions until al dente (about 7-8 minutes). Drain and set aside.
  2. In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and stir constantly for about 2 minutes until bubbly but not browned.
  3. Slowly pour in 1 cup of stout beer while whisking continuously. Then add 2 cups of whole milk, whisking until the sauce is smooth and thickens, about 5 minutes. Lower heat if needed to avoid lumps.
  4. Stir in 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, ½ teaspoon onion powder, and salt and black pepper to taste.
  5. Remove sauce from heat and gradually stir in 8 ounces of shredded Irish cheddar cheese until melted and silky. Adjust seasoning if necessary.
  6. Pour the drained macaroni into the cheese sauce and gently fold to coat all noodles.
  7. In a small bowl, mix ½ cup breadcrumbs with ¼ cup grated Parmesan cheese.
  8. Transfer the macaroni cheese mixture into a greased 9×13 inch baking dish. Evenly sprinkle the breadcrumb topping over the surface.
  9. Preheat oven to 350°F (175°C). Bake uncovered for 20-25 minutes until the top is golden brown and bubbling.
  10. Let the bake rest for about 5 minutes before serving to allow the sauce to set.

Notes

Do not overcook pasta; al dente is best as it finishes cooking in the oven. Add liquids slowly while whisking to avoid lumps. Use freshly shredded cheese for best meltiness. For a crunchier topping, broil for last 2 minutes watching carefully. Rest bake before serving to set sauce. Substitutions for gluten-free and dairy-free options are possible.

Nutrition

Keywords: macaroni cheese, Irish cheddar, stout beer, comfort food, baked mac and cheese, easy dinner, creamy cheese bake

Find it online: https://magnetmeal.com/creamy-irish-cheddar-and-stout-beer-macaroni-cheese-bake-easy-recipe-for-perfect-comfort-food/