Irish Macaroni and Cheese With Stout
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 3 teaspoons butter, Kerrygold
- 2 teaspoons shallots, chopped
- 3⁄4 cup Guinness stout or 3/4 cup other dry irish stout beer
- 2 cups heavy cream
- 1⁄2 cup swiss cheese, Kerrygold grated
- 1⁄2 cup cheddar cheese, Kerrygold Vintage grated
- 1⁄2 cup dubliner cheese, Kerrygold grated
- 3 1⁄2 cups pasta, cooked and cooled (clover-shaped if available, otherwise elbow)
- 3⁄4 cup plain breadcrumbs
directions
- Preheat oven to 350° F and butter a 9x13-inch baking dish or six 6-ounce ramekins.
- Cook pasta acording to its directions. Al dente is fine. Cool pasta and set aside for later.
- In a skillet over medium heat, melt 1 teaspoon of the butter. Add the shallots and cook until soft, but not browned, about 3 minutes.
- Add the Guinness and cook until reduced by half, about 5 minutes. Then add the cream and cook until reduced by half, about 5 minutes more. Remove from heat and cool to room temperature.
- Seperately, Melt remaining 2 teaspoons of butter.
- In a bowl, combine the cooked pasta, cheese, and cream mixture.
- Pour into prepared pan or ramekins. Top with bread crumbs and spoon melted butter over the top.
- Bake for 30 minutes, until bread crumbs are lightly browned and sauce is bubbling.
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Reviews
-
This was really good. I used cavatappi pasta. I substituted Guinness draught because I did not have the stout. I ended up using closer to 3 tablespoons of butter. I used Panko breadcrumbs. Next time I will mix the butter into the breadcrumbs and then sprinkle the crumbs over rather than trying to drizzle the butter evenly over the casserole. I think I will also up the cheese quantity just a bit. Thanks for posting.
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My husband loves Guinness and I made this for St. Patrick's Day along with other recipes that called for Guinness. I'm very fond of my own mac and cheese recipe and don't drink beer so I was very hesitant to try this but I'm glad I did. This was so creamy. The Guinness flavor wasn't over powering and went very well with the cheeses.
RECIPE SUBMITTED BY
CelticBrewer
Coventry, CT
Just love to cook.