Let’s Get Cozy and Make Some Magic
Hey there, friend. Jackson here. Come on in, grab a wooden spoon, and pull up a stool. I want to talk to you about the absolute pinnacle of comfort food—mac and cheese. But we’re not just making any mac and cheese today. Oh no. We’re taking a deliciously familiar concept and giving it a full-throttle, flavor-packed, “wow, I made that?!” upgrade. We’re talking about Irish Cheddar & Guinness Mac and Cheese.
Imagine this: a sauce so creamy and luxurious it could double as a blanket, but with a deep, roasty, malty backbone that whispers stories of cozy Irish pubs. The sharp, tangy bite of aged Irish cheddar doesn’t just melt; it performs a symphony with the rich, almost chocolatey notes of Guinness. This isn’t just dinner; it’s an experience. It’s the kind of dish you make when you want to impress without stress, when you need a hug in a bowl, or when you’re looking to be the undisputed champion of St. Patrick’s Day (or any Tuesday, honestly).
I live for recipes like this—where a few bold, quality ingredients come together to create something utterly unforgettable. It’s still the simple, soul-satisfying mac and cheese you love, just with its flavor profile dressed in its finest tweed jacket. It’s approachable, it’s fun, and I promise, it’s going to make your kitchen smell incredible. So, are you ready to cook something awesome together? Let’s turn up the heat and dive in.
A Little Story, A Lot of Flavor
This recipe always takes me back to my first real, proper trip to Ireland. It was raining (shocker, I know), and we ducked into this tiny, warm pub in Dublin that was all dark wood and golden light. The air smelled of peat, yeast, and something amazing coming from the kitchen. I ordered a pint of the black stuff and the pub’s famous “fancy mac.” What arrived was a revelation—a crock of bubbling, cheese-laden pasta with this deep, intriguing flavor I couldn’t quite place. It was hearty, a little sophisticated, and completely comforting.
The chef, a lovely woman named Maeve with forearms like a seasoned baker, saw me practically licking the bowl and just winked. “The secret’s in the stout, love. Cuts the richness and makes it sing.” She was right. That one ingredient transformed the entire dish from simple to spectacular. I spent the rest of the trip thinking about how to bring that feeling—that warm, welcoming, flavor-forward joy—back to my own kitchen. This recipe is my homage to that rainy afternoon, that perfect bite, and the simple genius of adding a little “what if?” to a classic. Every time I make it, I’m back in that cozy pub, and I want you to feel that same magic, right at your own table.
Gathering Your Flavor Arsenal
Here’s the beautiful part: the ingredient list is short and mighty. We’re focusing on quality and letting each element shine. Don’t stress about being exact—cooking is about feeling, not just following!
- 1 lb (450g) elbow macaroni or cavatappi: The vehicle for all that saucy goodness. I love cavatappi’s corkscrew shape because it holds the sauce in every nook. Elbows are the classic, nostalgic choice. You can’t go wrong.
- 2 Tbsp unsalted butter: Our flavorful base for the roux. Unsalted lets you control the final salt level. If you only have salted, just ease up on adding extra salt later.
- 2 Tbsp all-purpose flour: The other half of our dynamic duo, the roux. This is what will thicken our sauce into lush, creamy perfection.
- ¾ cup Guinness stout: The star of the show. That roasted barley flavor is the secret weapon. Pour slowly—it’ll foam up! Chef’s Tip: No Guinness? Another stout or porter will work. For a non-alcoholic version, use a robust beef or mushroom broth.
- 1½ cups whole milk & ½ cup heavy cream: The dream team for creaminess. The milk lightens, the cream enriches. For a lighter (but still delicious) sauce, you can use all whole milk.
- 1 tsp Dijon mustard: A tiny powerhouse! It doesn’t taste mustardy; it just sharpens the cheese flavor and helps keep the sauce smooth. Trust me on this one.
- ½ tsp garlic powder: We’re using powder here for its seamless, mellow flavor that won’t overpower the beer and cheese. Fresh garlic can burn in the roux and taste harsh.
- Salt & pepper to taste: Season in layers! Salt your pasta water well, then taste and season the finished sauce.
- 3 cups grated aged Irish cheddar (like Kerrygold): Non-negotiable for the true flavor. The sharp, crystalline tang of a good aged Irish cheddar is irreplaceable. Pre-grated cheese has anti-caking agents that can make your sauce grainy. Take the extra minute to grate it yourself—I promise it makes all the difference.
- ½ cup cream cheese (optional for extra creaminess): My little insurance policy for an ultra-silky, luscious sauce that stays creamy even as it cools. Highly recommended!
- Optional topping: ½ cup breadcrumbs + 1 Tbsp melted butter: For that irresistible crunch contrast. Panko gives a great shatter, or use homemade crumbs from a day-old loaf.
Let’s Build That Creamy Dream: Step-by-Step
Okay, team. Aprons on? Let’s do this. We’re going to move with purpose but no panic. It’s just pasta and sauce, and I’m right here with you.
Step 1: The Pasta Foundation. Bring a large pot of well-salted water to a rolling boil. How salty? It should taste like the sea. This is your one chance to season the pasta itself. Cook your macaroni or cavatappi until it’s just al dente—it should still have a slight bite. It’s going to cook a bit more in the sauce later, and nobody wants mushy mac. Drain it and let it hang out. Pro Tip: Don’t rinse it! The starch on the pasta helps the sauce cling like a best friend.
Step 2: The Magical Roux. In a large saucepan or Dutch oven, melt the butter over medium heat. Once it’s foaming slightly, sprinkle in the flour. Now, grab your whisk and get to work! Stir it constantly for about a full minute. You’re cooking out the raw flour taste and toasting it into a beautiful pale blonde paste. This is the foundation of your thick, lump-free sauce. See? We’re already chefs.
Step 3: Introducing the Liquids. Here’s where the fun starts. Slowly, in a steady stream, start whisking in the Guinness. It will bubble and foam vigorously—that’s the good stuff! Whisk until it’s completely smooth. Then, slowly whisk in the milk and cream. Keep whisking! You’ll feel the sauce start to thicken as it heats. Let it simmer gently for 3-5 minutes, stirring often, until it coats the back of a spoon. You should be able to run your finger through it and leave a clean line. That’s nappé, baby! You just made a bechamel.
Step 4: The Flavor Bombardment. Turn the heat down to low. Whisk in the Dijon mustard and garlic powder. Now, taste! Season with salt and pepper. Remember, the cheese is salty, so go easy. You can always add more.
Step 5: The Big Melt. Take the pot off the heat for a minute. This is crucial—adding cheese to a boiling sauce can cause it to break (get oily and grainy). Off the heat, start stirring in your grated Irish cheddar and the cream cheese (if using) a handful at a time. Stir until each addition is fully melted and smooth before adding the next. You will witness the transformation into a velvety, glossy cheese sauce. It’s a beautiful thing.
Step 6: The Grand Meld. Add the drained pasta to the sauce pot. Gently fold it all together until every single piece of pasta is shrouded in that glorious, beer-kissed cheese cloak.
Step 7: The Finishing Touch (Optional but Awesome). If you want that crunchy top, transfer everything to a buttered baking dish. Mix the breadcrumbs with the melted butter and sprinkle evenly over the top. Pop it under a preheated broiler for just 2-3 minutes—watch it like a hawk!—until it’s golden and bubbling. It goes from perfect to charcoal in seconds.
How to Serve This Masterpiece
This dish is a star, so let it shine! If you did the broiler step, bring the whole baking dish straight to the table—that bubbling, golden crust is part of the spectacle. Let people scoop out steaming portions right from the dish. If you’re serving it straight from the pot (no shame, that’s where I usually eat it), ladle it into deep, warm bowls.
This mac and cheese is rich and hearty, so I love to pair it with something bright and fresh to cut through. A simple crisp green salad with a tangy vinaigrette is perfection on the side. For St. Paddy’s, some sautéed cabbage or steamed broccoli makes it a full meal. And of course, what goes better with a Guinness mac than a… well, a cold glass of Guinness? It’s the ultimate pairing. For the non-beer drinkers, a dry hard cider or even a sparkling water with lemon works great.
Make It Your Own: Creative Twists
The beauty of this recipe is its adaptability. Once you’ve mastered the base, play with it! Here are a few of my favorite riffs:
- The Shepherd’s Pie Mashup: Brown ½ lb of ground lamb or beef with a diced onion. Stir this mixture into the mac before baking. Top with buttery mashed potatoes instead of breadcrumbs and bake until golden.
- Green Goddess: Stir in a handful of chopped fresh parsley and chives at the end. For a bigger veggie punch, fold in a cup of thawed frozen peas or some finely chopped kale when you add the pasta.
- Smoky Bacon Bliss: Cook 6 slices of thick-cut bacon until crisp, then chop. Use a tablespoon of the bacon fat in place of some of the butter for your roux. Fold the chopped bacon in with the pasta, and sprinkle a little on top with the breadcrumbs.
- Spicy Dublin: Add a pinch of cayenne pepper to the sauce with the garlic powder, or stir in a finely diced jalapeño (seeds removed for less heat) when you melt the cheese.
- Gluten-Free & Lighter: Use your favorite gluten-free pasta and a 1:1 gluten-free flour blend for the roux. For a lighter sauce, swap the heavy cream for extra whole milk and use a sharp white cheddar (though the flavor will be different).
Jackson’s Kitchen Confidential
This recipe has become a legend in my friend group. I once made a triple batch for a big game day, and my buddy Mike literally stood guard by the baking dish with a spoon, declaring himself the “Mac Security Detail.” We didn’t argue; it was that good.
Over time, I’ve learned a few things. The cream cheese really is the key to next-level creaminess and stability—it prevents the sauce from separating. Also, letting the cooked pasta sit for a minute in the colander is fine, but if it starts to stick together, just drizzle a tiny bit of the sauce over it and toss. And the biggest lesson? Always make more than you think you need. Leftovers (if you have any) reheat beautifully with a splash of milk in a saucepan over low heat.
Your Questions, Answered
Q: My sauce turned out a bit grainy/oily. What happened?
A: This usually means the cheese got too hot. Always take the pot off the heat before adding the cheese, and add it gradually. Using pre-grated cheese can also cause this due to the anti-caking coatings. If it happens, you can sometimes save it by blending with an immersion blender or whisking in a little more cream or milk off the heat.
Q: Can I make this ahead of time?
A: Absolutely! Assemble the mac and cheese (without the breadcrumb topping) in your baking dish, let it cool, cover, and refrigerate for up to a day. When ready to bake, let it sit at room temp for 30 minutes, add the topping, and bake at 375°F for 25-30 minutes, covered for the first 15, until hot and bubbly.
Q: The sauce seems too thick! Help!
A: No worries! This is an easy fix. Just whisk in a little extra warm milk or cream, a tablespoon at a time, until it reaches your desired creaminess. The sauce will also thicken as it stands, so I like to keep it just a tiny bit looser in the pot.
Q: What can I use instead of Guinness?
A: Any stout or porter will give a similar effect. For a non-alcoholic version, a strong beef broth, mushroom broth, or even a non-alcoholic stout works great. The flavor will be different, but still delicious.
Irish Cheddar & Guinness Mac and Cheese
- Total Time: 30 minutes
- Yield: 6 - 8 1x
Description
Bold, creamy, and full of Irish charm—this Guinness Mac and Cheese with Irish cheddar is a next-level comfort dish that blends deep, malty stout with sharp, tangy cheese in a silky, rich sauce. The beer brings a hint of roasted flavor that perfectly complements the luxurious cheese blend. Whether you’re serving it up for St. Patrick’s Day or just cozying up on a cold night, this dish is hearty, unforgettable, and ready to impress.
Ingredients
1 lb (450g) elbow macaroni or cavatappi
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
¾ cup Guinness stout
1½ cups whole milk
½ cup heavy cream
1 tsp Dijon mustard
½ tsp garlic powder
Salt & pepper to taste
3 cups grated aged Irish cheddar (like Kerrygold)
½ cup cream cheese (optional for extra creaminess)
Optional: ½ cup breadcrumbs + 1 Tbsp melted butter for topping
Instructions
Cook pasta in salted boiling water until al dente. Drain and set aside.
In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to make a roux.
Slowly whisk in Guinness, milk, and cream. Stir until thickened, about 3–5 minutes.
Add mustard, garlic powder, and season with salt and pepper.
Lower heat and stir in cheddar and cream cheese until melted and smooth.
Fold in the pasta until fully coated in the sauce.
Optional: Pour into a baking dish, top with buttered breadcrumbs, and broil for 2–3 minutes until golden.
Serve warm and creamy, straight from the pot or dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 550 / Serving
- Sodium: 450mg / Serving
- Fat: 30g / Serving
- Carbohydrates: 45g / Serving
- Protein: 22g / Serving
- Cholesterol: 90mg / Serving
Nutritional Information*
*Please note: These are estimates provided by an online nutrition calculator. Actual values will vary based on specific ingredients and portion sizes.
Per serving (based on 6 servings):
Calories: ~550 | Total Fat: 30g | Saturated Fat: 18g | Cholesterol: 90mg | Sodium: 450mg | Total Carbohydrates: 45g | Dietary Fiber: 2g | Sugars: 5g | Protein: 22g
This is a rich, indulgent comfort dish. To lighten it up slightly, you can use all whole milk instead of cream, reduce the cheese by ½ cup, or simply serve smaller portions alongside a large green salad. Remember, food is about joy and nourishment in equal measure!
