Indulgent Guinness Mac and Cheese for Ultimate Comfort Food
This indulgent Guinness Mac and Cheese combines rich, malty flavors with creamy cheese, making it the ultimate comfort food.
Equipment
- saucepan
- pot
- Mixing bowl
- Baking dish
- sauté pan
Ingredients
For the Pasta
- 8 ounces Mini Penne Pasta or elbow macaroni
For the Cheese Sauce
- 2 tablespoons Butter for sauce
- 2 tablespoons Flour
- 2 cups Whole Milk warmed
- 1/4 teaspoon Nutmeg
- 1/2 cup Crème fraîche optional, or sour cream
- 1 cup Shredded Smoked Cheddar Cheese or regular cheddar
- 1 cup Sharp Cheddar Cheese mix with mild cheddar
- 1 cup Guinness or other stout beer, warmed
- to taste Salt
- to taste White Pepper
For the Topping
- 2 tablespoons Butter for topping
- 1 teaspoon Thyme or parsley
- 2 cloves Garlic minced
- 1 cup Panko Bread Crumbs or regular breadcrumbs
Instructions
How to Make Guinness Mac and Cheese
- Prepare Béchamel: Begin by heating whole milk over low heat until it's steaming. In a separate saucepan, melt butter and whisk in flour, cooking for 2-3 minutes to create a roux.
- Combine/Mix: Gradually whisk the hot milk into the roux, adding nutmeg as you cook the mixture until thickened. Remove from heat and whisk in crème fraîche and cheeses until everything melts beautifully. Stir in the warmed Guinness and season with salt and white pepper.
- Pasta Preparation: Cook mini penne pasta in a pot of boiling salted water until al dente, about 8-10 minutes. Drain and thoroughly combine it with your cheesy sauce.
- Breadcrumb Topping: In a sauté pan, melt butter and add minced garlic and thyme. Once fragrant, toss in panko bread crumbs and toast until slightly golden, about 2-3 minutes.
- Assemble & Bake: Transfer the pasta mixture into a greased baking dish, top with your crispy panko blend, and bake in a preheated oven at 400°F (200°C) until bubbly and golden brown, roughly 20-25 minutes.
- Optional: Garnish with freshly chopped parsley for a pop of color and flavor!
Notes
Add a splash of milk when reheating to restore creaminess.