07 March, 2020 / by Hank Watson
I’m known for my mac and cheese. I mean REALLY known. It occurred to me that I hadn’t made a Cookin’ with Craft version.
What better time than March with Guinness Irish Lager. I’ll admit, I have way more Greek in my bloodline than Irish, but I celebrate St. Patrick’s Day as if I had a double dose of Irish in me (I KNOW there’s a dirty joke or two in there!).
Enjoy your Henriettibles Guinness Irish Lager Mac & Cheese with a smooth and creamy glass of Guiness! Erin go bragh!
This is one of those recipes I tortured friends by making them be taste testers. HA! We all absolutely loved it! An odd thing about this recipe – when I reheated some the next day, the different flavors came through far more than the day I made it. Consider letting it set overnight before baking.
16 oz pasta (macaroni, small shells, etc)
22 oz Guinness Irish Lager
4 Tbs Irish butter + 2 Tbs for topping
½ cup finely chopped shallots
3 Tbs flour
½ tsp ground black pepper
1 tsp kosher or sea salt
1/8 tsp ground cayenne pepper
2 ½ cups whole milk
1 ¾ cups half and half
½ cup Guinness or stout
8 oz shredded white American cheese
8 oz shredded Irish cheddar cheese
4 oz shredded smoked gouda
½ cup panko bread crumbs
Cook pasta according to package directions, replacing 22 oz of the water with Guinness Irish Lager. In a large saucepan, sauté shallots in 4 Tbs of butter until they are tender. Stir in flour, peppers & salt. Stir for 30 to 60 seconds, cooking out flour flavor. Add milk and half & half. Heat until slightly thickened, stirring/whisking constantly. Add Guinness/stout, heat to a simmer. Turn off heat. Slowly add cheeses, stirring until all melted. Stir in pasta, until pasta is coated. Pour into large baking dish. Melt butter and pour over breadcrumbs & stir. Cover pasta mixture. Bake at 350 for 25 to 30 minutes. Sláinte mhait!
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