Guinness Mac & Cheese
Beer made it better!
by Andrea Alden
It looks so delicious
- 1 lb. of your favorite pasta for Mac & Cheese
- 2 tbsp. butter
- 2 tbsp. flour
- 1 tsp. of Dijon mustard
- pinch of garlic powder
- 1½ cups of heavy cream, or ¾ cup heavy cream and ¾ cup milk
- 1/3 cup of Guinness beer
- 3½ cups shredded sharp Irish cheddar cheese (Try Isle of Mann Aged Cheddar)
- ¾ cup shredded gruyere cheese
- salt and pepper to taste
- 1 cup sourdough bread crumbs
(If you can’t find, make your own using our crouton recipe, just crush once toasted)
- 1 tbsp. parsley
- 1 tbsp. butter, melted
Preheat the grill and prepare for indirect grilling. Measure out the Guinness for this recipe so that it can come up to room temperature while you prep.
Set a pot of water to boil. Cook the noodles until al-dente and drain, reserving 1 cup of cooking water just in case. Do not rinse.
While the pasta is cooking, melt 2 tbsp. butter in a saucepan over low heat. Add the mustard and garlic powder, followed by the flour. Allow the butter mixture to cook for a little. You should have something of a gluey-clumpy texture.
Add the cream about ¼ cup at a time, whisking it in completely before adding more. The first few additions will make the butter mixture look really strange and clumpy, this is okay, good even. Just keep going, slowly.
Once all of the cream (milk) has been added, allow the mixture to warm until it begins to thicken. Add the Guinness.
Reserve about ½ a cup for topping, then start adding the cheese to the Guinness Mixture. Add cheese one handful at a time, allowing each handful to melt before adding the next, whisking the entire time. If it’s too thick, add a few tablespoons of pasta water until you like the texture of your sauce.
Add the cheese sauce to the noodles along with a handful of shredded cheese. Mix thoroughly and place it all into a prepared baking dish.
In a small bowl, combine the breadcrumbs, butter, and parsley, then sprinkle that over top of the macaroni and cheese. Top with the remaining shredded cheese. Bake the macaroni using indirect heat, for 15 to 20 minutes, or until the top is crispy and golden.
Just look at that perfection
Alright, this really isn’t a true Irish recipe, well what I mean is that it’s not the uber-traditional iconic Irish thing like potatoes and Soda Bread. Just because you add Guinness and Irish Cheddar to a dish doesn’t make it automatically Irish. That being said, I really think that this recipe for Guinness Mac & Cheese would definitely please the palate of pretty much any pure blooded Irishman. What do you think?