Calling all cheese lovers and fans of hearty comfort food! This Guinness and Kerrygold Irish Mac & Cheese recipe takes your classic mac and cheese to a whole new level. We’re talking rich, cheesy goodness infused with the malty notes of Guinness and the creamy texture of Kerrygold Irish butter and cheese.
Want to impress your guests or create a cozy St. Patrick’s Day feast? This recipe is easy to follow and delivers restaurant-quality results at home. Get ready to impress your taste buds with this unique and delicious twist on a beloved classic. Dive into the recipe and discover how to make this unforgettable Guinness and Kerrygold Irish Mac & Cheese!
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Why You’ll Want to Make Guinness and Kerrygold Irish Mac & Cheese
- Unique Flavor Twist: It’s not your average mac & cheese! Guinness Extra Stout beer adds a rich, malty depth that beautifully complements the sharp Irish cheddar. It’s a subtle difference but one that elevates the dish to a whole new level.
- Luxurious Ingredients: Kerrygold butter and Irish cheddar bring an unmatched creaminess and sharpness. These high-quality ingredients make all the difference in the final product.
- Perfect for Different Occasions: This recipe is surprisingly easy to make, making it ideal for a comforting weeknight meal. But the unique flavor profile also makes it a great option for impressing guests at a potluck, dinner party, or St. Patrick’s Day feast.
- Irish Comfort Food: It’s a fun way to celebrate Irish heritage or St. Patrick’s Day with a dish that’s both delicious and festive.
Ingredients – Here’s What You’ll Need
- Guinness Extra Stout Beer: It beautifully complements the sharpness of Irish cheddar, creating a complex and well-rounded flavor profile that sets this Mac & Cheese apart from the ordinary.
- Kerrygold Dubliner: This cheese offers a nutty and slightly sweet flavor with a milder sharpness than cheddar. It adds a touch of complexity and prevents the cheese sauce from becoming overwhelmingly sharp.
- Kerrygold Reserve Cheddar: This aged cheddar brings the classic sharpness and creaminess expected in a good mac & cheese. It provides a strong foundation of flavor that pairs beautifully with the Dubliner’s unique notes.
- Kerrygold Unsalted Irish Butter: Renowned for its deep, grassy flavor, it comes from the milk of grass-fed cows, resulting in a butter that’s noticeably richer and more flavorful compared to standard butter options.
- All-Purpose Flour: Combined with the Kerrygold unsalted Irish butter, It creates a smooth and consistent roux that forms the perfect base for your creamy cheese sauce.
- Dry Pasta: I like to use Cavatappi because the corkscrew shape of adds a touch of whimsy and visual interest to your mac and cheese.
- Whole Milk and Half & Half Cream: Using both allows you to strike a balance that creates a luxuriously creamy texture without going overboard.
- Cream Cheese: It helps prevent the cheese sauce from becoming grainy or separating, ensuring a smooth and consistent texture.
- Dijon Mustard: Adds a subtle brightness and complexity that elevates the flavor profile without overpowering the cheesy goodness.
- Panko Breadcrumbs, Freshly Minced Garlic, and Freshly Minced Parsley: This trio makes a delightful textural and flavorful topping to this Mac & Cheese, making it even more irresistible.
Steps to Make Guinness and Kerrygold Irish Mac & Cheese
- In a large pan, set over medium heat, melt 4 tablespoons of Kerrygold unsalted Irish butter, and sprinkle the flour over. Then, quickly whisk it together for about a minute to form a light roux.
- Next, add the Guinness Extra Stout beer.
- Quickly whisk until the mixture is thick and bubbly.
- Then, add the whole milk and half & half, whisking well after each addition.
- Next, whisk in the Dijon mustard, salt, and pepper. Continue to cook, bringing the sauce to a simmer for a couple of minutes, whisking frequently.
- Then, cut the room-temperature cream cheese into small pieces and add to the sauce, whisking constantly until the cream cheese is completely melted and incorporated into the sauce.
- Next, add 5 ounces of shredded Kerrygold Reserve Cheddar cheese and whisk constantly until the cheese has melted and the sauce is smooth and creamy.
- Then, whisk in 5 ounces of Kerrygold Dubliner shredded cheese. Continue whisking until all the cheese has melted and the sauce is creamy and smooth. Turn the heat down to low.
- While you’re making the cheese sauce, cook the pasta according to package directions, minus one minute from al dente, reserving one cup of pasta water. Drain the pasta, then add it to the sauce.
- Stir until the pasta is completely coated in the cheese sauce.
- Then, add the remaining 2 ounces of Kerrygold Reserve Cheddar and 2 ounces of Kerrygold Dubliner shredded cheese. Stir everything together until all of the cheese has melted.
- Next, add the reserved pasta water.
- Then, stir until all of the water has been incorporated. Let the mixture sit over low heat, stirring occasionally to allow the pasta to soak in some of the cheese sauce while you make the topping.
Steps to Make the Garlic Panko Topping
- Place a medium-size skillet over medium heat and melt 2 tablespoons of Kerrygold unsalted butter. Then add freshly minced garlic and cook for a few minutes until the garlic is fragrant.
- Then add the Panko breadcrumbs and stir frequently to toast the breadcrumbs.
- Once the breadcrumbs are toasted, remove them from the heat. Add the freshly minced parsley and stir until everything is well combined.
- Then sprinkle the breadcrumbs with a pinch of salt and pepper and give it one more stir.
- To serve, sprinkle the toasted Garlic Panko topping over the top of the Guinness and Kerrygold Irish Mac & Cheese.
- Serve on its own or as a base for my Guinness Braised Short Ribs.
So ditch the ordinary and delve into the rich, creamy, and delightfully unique world of Guinness and Kerrygold Irish Mac & Cheese. It’s the perfect comfort food with a touch of Irish magic for your St. Patrick’s Day festivities!
Frequently Asked Questions
Yes, if you don’t have Guinness or don’t prefer the taste, you can substitute it with another dark beer or beef broth. However, you’ll lose the unique malty flavor that Guinness brings to the dish.
No, you can use your favorite pasta shape. However, cavatappi’s corkscrew shape is ideal for trapping the cheese sauce, maximizing flavor in every bite. Elbow macaroni, shells, or rotini are all good alternatives.
Yes! Prepare the mac & cheese according to the recipe (without the Panko topping). Then let it cool completely. Cover and refrigerate for up to 2 days. Reheat in a baking dish at 350°F (175°C) until bubbly and heated through. Then top with the Panko topping.
Pasta water contains starch released from the pasta as it cooks. This starchy water is a goldmine for creating a lusciously creamy cheese sauce. When you add reserved pasta water to your cheese sauce, the starches help to emulsify the melted cheese, creating a smooth and creamy texture that’s simply divine.
This dish is rich and flavorful on its own, but you can pair it with a simple green salad, roasted vegetables, or my Guinness Braised Short Ribs for a more complete meal.
Recipe Tips and Tricks
- Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that can prevent a smooth cheese sauce. Shredding your own Kerrygold Dubliner and Reserve Cheddar ensures the best texture and meltability.
- Don’t overcook the pasta: Cook the pasta according to the package directions, but aim for slightly undercooked (one minute minus al dente) to prevent mushy mac & cheese. The pasta will continue to cook a bit in the cheese sauce.
- Reduce the Guinness: If you find the Guinness flavor a bit too strong, simply reduce the amount used in the recipe. Start with a smaller quantity and add more to taste.
- Don’t Boil the Milk: Bring the milk mixture to a simmer, but avoid boiling. This can cause the cheese to break and become grainy.
Other Great St. Patrick’s Day Recipes
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Guinness and Kerrygold Irish Mac & Cheese
Ingredients
- 1 lb Cavatappi Dry Pasta
- 4 tbs Kerrygold Unsalted Irish Butter
- 4 tbs All-Purpose Flour
- 6 oz Guinness Extra Stout Beer
- 1 ½ c Whole Milk
- ½ c Half & Half Cream
- ½ tsp Salt
- ¼ tsp Black Pepper
- 1 tbs Dijon Mustard
- 2 oz Cream Cheese at room temperature
- 7 oz Kerrygold Reserve Cheddar Cheese shredded and divided
- 7 oz Kerrygold Dubliner Cheese shredded and divided
- ½ c Reserved Pasta Water
For the Topping
- 2 tbs Kerrygold Unsalted Irish Butter
- 2 tsp Garlic Cloves freshly minced
- ½ c Panko Breadcrumbs
- 2 tsp Parsley freshly minced
- Salt and Pepper to taste
Instructions
- In a large pan, set over medium heat, melt 4 tablespoons of Kerrygold unsalted Irish butter, and sprinkle the flour over the melted butter. Then, quickly whisk the melted butter and flour together for about a minute to form a light roux.
- Next, add the Guinness Extra Stout beer and quickly whisk until it's thick and bubbly.
- Then, add the whole milk and half & half, whisking well after each addition.
- Next, whisk in the Dijon mustard, salt, and pepper. Continue to cook, bringing the sauce to a simmer for a couple of minutes, whisking frequently.
- Then, cut the room temperature cream cheese into small pieces and add to the sauce, whisking constantly until it's all completely melted and incorporated.
- Next, add 5 ounces of shredded Kerrygold Reserve Cheddar cheese and whisk constantly until it has all melted and the sauce is smooth and creamy.
- Then, whisk in 5 ounces of Kerrygold Dubliner shredded cheese. Continue whisking until all the cheese has melted and the sauce is creamy and smooth.
- Turn the heat down to low.
- While you're making the cheese sauce, cook the pasta according to package directions, minus one minute from al dente, reserving one cup of pasta water. Drain the pasta. Then add the pasta to the sauce and stir until the pasta is completely coated in the cheese sauce.
- Add the remaining 2 ounces of Kerrygold Reserve Cheddar and 2 ounces of Kerrygold Dubliner shredded cheese. Stir everything together until all of the cheese has melted.
- Next, add the reserved pasta water and stir until all of the water has been incorporated. Let the mixture sit over low heat, stirring occasionally to allow the pasta to soak in some of the cheese sauce while you make the topping.
To Make the Topping
- Place a medium-size skillet over medium heat and melt 2 tablespoons of Kerrygold unsalted Irish butter. Then add freshly minced garlic and cook for a few minutes until the garlic is fragrant.
- Add the Panko breadcrumbs and stir frequently to toast the breadcrumbs.
- Once the breadcrumbs are toasted, remove them from the heat. Add the freshly minced parsley and stir until everything is well combined.
- Then sprinkle the breadcrumbs with a pinch of salt and pepper and give the mixture one more stir.
- To serve, sprinkle the toasted Garlic Panko topping over the top of the Mac & Cheese.
- Serve on its own or as a base for my Guinness Braised Short Ribs.
- Yield 6 servings
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