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Irish Macaroni and Cheese With Stout

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“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.”
READY IN:
50mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 14.78 ml butter, Kerrygold
  • 9.85 ml shallots, chopped
  • 177.44 ml Guinness stout or 177.44 ml other dry irish stout beer
  • 473.18 ml heavy cream
  • 118.29 ml swiss cheese, Kerrygold grated
  • 118.29 ml cheddar cheese, Kerrygold Vintage grated
  • 118.29 ml dubliner cheese, Kerrygold grated
  • 828.06 ml pasta, cooked and cooled (clover-shaped if available, otherwise elbow)
  • 177.44 ml plain breadcrumbs

Directions

  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.

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