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Guinness & Irish Cheddar Macaroni & Cheese


Recipe Info

  • Servings : 6
  • Prep Time : 30m
  • Cook Time : 20m
  • Ready In : 50m


  • Macaroni and cheese:
  • 500g macaroni
  • 2 tbsps butter
  • 2 tbsps flour
  • 150ml Guinness or other stout
  • 375ml milk
  • 240ml cream
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tbsp dijon mustard
  • 55g cream cheese cut into pieces
  • 440g cheddar divided
  • Topping (Optional):
  • 1 tbsp butter
  • 2 tsps garlic, finely chopped
  • 60g breadcrumbs
  • salt and pepper, to taste
  • 2 tsps fresh thyme


Step 1

Topping - In a medium pan 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 thyme. Set aside.

Step 2

Macaroni and cheese - Boil macaroni in well salted water and cook until just al dente. Before draining the pasta, reserve a cup of the pasta water and set aside . While the pasta is cooking, prepare the cheese sauce.

Step 3

In a large saucepan over medium heat, melt butter and sprinkle in flour. Whisk together for a minute. While whisking, pour in Guinness, milk, low fat cream, salt, pepper and mustard. Bring to a simmer and cook, whisking frequently, until it thickens slightly. Add the cream cheese and 310g cheddar and stir/whisk until completely smooth. Add drained, cooked pasta and stir to combine. Add remaining 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.

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