While I have become increasingly obsessed with craft beer and homebrewing, there is still a special place in my heart for Guinness. It’s dark-but light!-and velvety and smooth. It’s comforting. Guinness is good for me. Especially when combined with chocolate. Or cheese!
I decided to make the ULTIMATE macaroni and cheese by starting with Kerrygold butter, spiking my bechamel with Guinness, and using Kerrygold’s Aged Cheddar and Dubliner as the chosen cheeses to melt in. Combined with whole wheat pasta, it made for an extremely earthy macaroni and cheese. I topped with panko, but it probably would have been even better with toasted Irish soda bread crumbs…
Ultimate Irish Macaroni and Cheese
1 box whole wheat pasta (usually about 13.25 oz. Cause that makes sense…)
3 tablespoons butter
3 tablespoons flour
1 bottle of Guinness (it’s ok if you sneak a few sips)
1 cup of whole milk
1 teaspoon mustard (dijon or spicy brown)
1/2 teaspoon worcestershire sauce
7 oz. Dubliner
7 oz. Aged Cheddar
salt and pepper to taste
1/4 cup panko breadcrumbs
Preheat oven to 350 degrees. Get your water boiling for the pasta. Whenever the water comes to a boil, cook the pasta according to the package directions and drain.
Melt the butter over medium heat in a medium saucepan. Add the flour and let it cook together for a few minutes, until the butter has become a thick paste. Whisk in the Guinness and milk and cook over medium heat until the sauce has thickened, about 7 minutes. Turn the heat down low and add in the mustard and worcestershire sauce. Slowly add in the cheese, melting each batch completely before adding more. Adjust seasonings.
Take off the heat and combine with the pasta in a 2 quart baking dish. Top with panko and bake for 25-30 minutes.