Guinness and Irish Cheddar Macaroni & Cheese

• Produce

  • 2 tsp Garlic
  • 2 tsp Parsley, fresh

• Condiments

  • 1 tbsp Dijon mustard

• Pasta & Grains

  • 1 lb Elbow macaroni

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 2 tbsp Flour
  • 1/2 tsp Salt
  • 1 Salt/pepper

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

• Dairy

  • 1 1/2 cups 2% milk
  • 3 tbsp Butter
  • 2 oz Cream cheese
  • 1/2 cup Half and half
  • 3 1/2 cups Irish cheddar, grated

• Beer, Wine & Liquor

  • 2/3 cup Guinness or other stout

Found on celebratingsweets.com

Description

Directions

• In a medium skillet over medium-low heat, melt butter. Add garlic and breadcrumbs and cook, stirring frequently, until the breadcrumbs are lightly toasted and the mixture is fragrant. Remove from the heat, add salt and pepper to taste and minced parsley. Set aside.
• Boil elbow macaroni in well salted water and cook until just al dente. Before draining the pasta, reserve a cup of the pasta water and set it aside (see note). While the pasta is cooking, prepare the cheese sauce:
• In a large saucepan over medium heat, melt butter and sprinkle in flour. Whisk together for a minute. While whisking, pour in Guinness, milk, half and half, salt, pepper, and mustard. Bring to a simmer and cook, whisking frequently, until it thickens slightly (several minutes). Add cream cheese and 2 1/2 cups grated cheddar and stir/whisk until completely smooth. Add drained, cooked pasta and stir to combine. Add remaining 1 cup grated cheddar and stir until melted (this will help achieve a stringy/cheesy texture). Transfer to a serving bowl or individual bowls and sprinkle the top with the reserved toasted breadcrumbs. Serve immediately.