Irish Macaroni and Cheese With Stout

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I made this for St Patty's one year from a FoodNetwork recipe. Unfortunately my paper copy is missing and it's no longer on the FN site, but some kind soul saved it for the masses. I'm going to re-post it on Zaar so I never lose it again! This is a great Mac n Cheese for people who are done with the box or nasty ol' Velveeta.”

Ingredients Nutrition

  • 3 teaspoons butter, Kerrygold
  • 2 teaspoons shallots, chopped
  • 34 cup Guinness stout or 34 cup other dry irish stout beer
  • 2 cups heavy cream
  • 12 cup swiss cheese, Kerrygold grated
  • 12 cup cheddar cheese, Kerrygold Vintage grated
  • 12 cup dubliner cheese, Kerrygold grated
  • 3 12 cups pasta, cooked and cooled (clover-shaped if available, otherwise elbow)
  • 34 cup plain breadcrumbs


  1. Preheat oven to 350° F and butter a 9x13-inch baking dish or six 6-ounce ramekins.
  2. Cook pasta acording to its directions. Al dente is fine. Cool pasta and set aside for later.
  3. 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.
  4. 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.
  5. Seperately, Melt remaining 2 teaspoons of butter.
  6. In a bowl, combine the cooked pasta, cheese, and cream mixture.
  7. Pour into prepared pan or ramekins. Top with bread crumbs and spoon melted butter over the top.
  8. Bake for 30 minutes, until bread crumbs are lightly browned and sauce is bubbling.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a