Irish Macaroni and Cheese with Stout
Indulge in the ultimate comfort food with this Irish Macaroni and Cheese with Stout, a rich and creamy twist on a classic dish that’s perfect for cheese and beer lovers alike. Featuring tender elbow macaroni coated in a luxurious sauce made with sharp Irish cheddar, cream cheese, and a robust stout beer, this recipe delivers a bold, savory flavor unlike any other. A crunchy topping of golden panko breadcrumbs, Parmesan, and a hint of olive oil adds the perfect finishing touch. With just the right balance of creamy, cheesy indulgence and hearty Irish flair, this baked macaroni and cheese is an irresistible crowd-pleaser for gatherings, celebrations, or weeknight dinners. Serve it straight from the oven, garnished with fresh parsley for a pop of color, and savor the cozy flavors of Ireland in every bite.
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Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup stout beer
- 2 cups sharp Irish cheddar cheese, shredded
- 4 ounces soft cream cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly.
Gradually whisk in the milk, heavy cream, and stout beer. Continue stirring until the mixture thickens, about 3-4 minutes.
Reduce the heat to low and add the shredded Irish cheddar cheese, cream cheese, Dijon mustard, garlic powder, paprika, salt, and black pepper. Stir until the cheeses are melted and the sauce is smooth.
Remove the saucepan from the heat and fold in the cooked macaroni, ensuring all the pasta is coated with the creamy cheese sauce.
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it evenly.
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and olive oil. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Remove from the oven and let cool for a few minutes. Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
4874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.5 g | 376% | |
| Saturated Fat | 167.6 g | 838% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 5819 mg | 253% | |
| Total Carbohydrate | 361.8 g | 132% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 43.6 g | ||
| Protein | 156.9 g | 314% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2798 mg | 215% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1250 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
