Description
Loaded with flavor, this Irish Cheddar with Guinness Mac and Cheese is perfect for a Lenten Friday. Don’t forget the crispy bread crumb topping, which is even better made with Irish Brown Bread. Cheers!
Ingredients
- 8 oz. cavatappi pasta or other short macaroni
- 1 1/2 tablespoons Irish butter
- 2 tablespoons grated onion (about 1/4 medium onion, grated on a box grater)
- 1 1/2 tablespoons whole wheat flour
- 1/3 cup Guinness or other stout beer (use the canned Guinness if you can, it’s closer to the tap version unless of course, you live by a pub that can pull you a fresh one)
- 1 cup whole milk (you may need more)
- 1/2 teaspoon Kosher salt (affiliate link) (or to taste)
- 1/2 teaspoon freshly cracked black pepper
- 2 teaspoons dijon mustard
- 1 tablespoon cream cheese, cut into pieces
- 6 oz. grated Irish cheddar (or good melting cheese, I use Kerrygold Cheddar*
Irish Brown Bread Crumbs:
- 1 tablespoon olive oil
- 1/2 cup breadcrumbs** made from good crusty bread, or better yet, Irish Brown Bread
- Kosher salt (affiliate link) and freshly cracked black pepper to taste
- 1 clove garlic, minced
- 1 tablespoon fresh Italian parsley, roughly minced
Instructions
Breadcrumb topping (if using):
- Preheat oven to 350°. On a rimmed baking sheet (affiliate link), add the breadcrumbs**, drizzle with olive oil some salt, and pepper, mix well. Toast for about 15 minutes, until getting lightly browned. Add garlic and continue to toast for another 5-7 minutes, stirring frequently, until the breadcrumbs are lightly toasted. Remove from the oven, add the minced parsley. Set aside.
Macaroni and cheese:
- Bring a large pot of water to a boil, add a good amount of salt (to season the pasta) add the pasta and cook until just al dente (1-2 minutes less than the box recommends). Before draining the pasta, reserve a cup of the pasta water and set it aside***. While the pasta is cooking, prepare the cheese sauce:
- In a large saucepan over medium heat, melt butter. Add the onion and sauté until softened for about 4 minutes, sprinkle in the flour. Whisk together for a minute or two to cook off the raw flour taste (when it smells nutty). While whisking, add the dijon and stir for 1 minute. Pour in Guinness, milk, salt, and pepper. Bring to a simmer and cook, whisking frequently, until it thickens slightly (it may take several minutes).
- Add cream cheese, stir until melted. Turn the heat to low, add 2½ cups grated cheddar, and stir/whisk until completely smooth. Add drained, cooked pasta and stir to combine. Add remaining 1 cup grated cheddar and stir until melted. Let the mixture sit over low heat for a few minutes, stirring frequently so that the pasta can soak up some of the sauce.
- Sprinkle the top with the reserved breadcrumbs. Serve immediately.
Notes
*Please do not mistake Kerrygold Dubliner Cheese for Irish Cheddar. As much as we all love Dubliner, it is not a good melting cheese (save it for your Irish Cheeseboard), and won’t work well in this recipe. Use a good sharp to replace if needed.
** To make the breadcrumbs: place torn pieces of crusty bread in a food processor (affiliate link) and pulse into pieces. It’s okay if some are larger and smaller than others. If using Irish Brown Bread, you can probably crumble with your fingers.
***If the macaroni and cheese thicken up too much, add a little bit of the reserved pasta water (or additional milk) to make it creamy again.
**** Note on the Guinness. Guinness is only 4% alcohol, and this recipe doesn’t simmer enough to burn it off. Omit if you are concerned about consuming alcohol.