Subscribe eNews Send Us Files Login

Recipes

Guinness Mac & Cheese

Serves 4 - 6

Prep Time: 20 minutes

Cook Time: 25 minutes

Guinness beer may not be for everyone as it has a thick and bold flavor as a beverage, however, adding it to recipes gives a richness that is quite delightful. Adding Guinness to macaroni and cheese added this new depth of flavor that makes this Guinness Mac & Cheese the best macaroni and cheese ever!

Ingredients

  • 1 lb. your favorite pasta
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 1 tsp. Dijon mustard
  • Pinch garlic powder
  • 1½ cups heavy cream
    or 3/4 cup milk + 3/4 cup heavy cream
  • 1/3 cup Guinness beer
  • 3½ cups shredded sharp Irish cheddar cheese
    (Try Isle of Mann Aged Cheddar)
  • 3/4 cup shredded gruyere cheese
  • 1 cup sourdough bread crumbs
  • 1 tbsp. parsley
  • 1 tbsp. butter, melted
  • Salt
  • Pepper

Directions

Preheat the grill and prepare for indirect grilling. Measure out the Guinness for this recipe so that it can come up to room temperature while you prep.

Set a pot of water to boil. Cook the noodles until al-dente and drain, reserving 1 cup of cooking water just in case. Do not rinse.

While the pasta is cooking, melt 2 tbsp. butter in a saucepan over low heat. Add the mustard and garlic powder, followed by the flour. Allow the butter mixture to cook for a little. You should have something of a gluey-clumpy texture.

Add the cream about ¼ cup at a time, whisking it in completely before adding more. The first few additions will make the butter mixture look really strange and clumpy, this is okay, good even. Just keep going, slowly.

Once all of the cream (milk) has been added, allow the mixture to warm until it begins to thicken. Add the Guinness.

Reserve about 1/2 a cup for topping, then start adding the cheese to the Guinness Mixture. Add cheese one handful at a time, allowing each handful to melt before adding the next, whisking the entire time. If it’s too thick, add a few tablespoons of pasta water until you like the texture of your sauce.

Add the cheese sauce to the noodles along with a handful of shredded cheese. Mix thoroughly and place it all into a prepared baking dish.

In a small bowl, combine the breadcrumbs, butter, and parsley, then sprinkle that over top of the macaroni and cheese. Top with the remaining shredded cheese. Bake the macaroni using indirect heat, for 15 to 20 minutes, or until the top is crispy and golden.

Serve immediately.

Recipe from Napoleon Grills.

More Recipes

Pit Boss Mini Pigs in a Blanket

We all love food on the grill, but sometimes it can be a lot of working prepping a grill. Well there's good news, because this recipe is super quick and easy! It's just like making Pigs in a Blanket in the oven, except the grill is the oven and it will...

» Continue

Lemon Chicken, Broccoli & String Beans Foil Packs

Lemon is such a fantastic fruit. It pairs well with many different types of meat, goes great as seasoning, and really adds some kick as a marinade. This recipe is very simple and requires very little work. It uses foil to trap the steam and juices from...

» Continue

Easy Shepherd’s Pie with Tri-Tip

If you have leftover tri-tip or steak from the night before, we have got the dish for you! This Easy Shepherd’s Pie Recipe is the perfect meal for a busy family on the move. In less than an hour you will have a filling and delicious comfort food...

» Continue

Pepperoni Grilled Cheese Sandwich

Grilled cheese is one of those classic comfort foods that most everyone loves, but sometimes even the classics need an upgrade. This recipe does just that by loading it with bell pepper, mushrooms, onions, and zesty pepperoni.

» Continue

Classic Easter Quiche

Quiche is such a wonderful, versatile dish. It can be made for breakfast or dinner, and it can be mixed with a variety of ingredients. This recipe is also a great Easter meal if your looking for an alternative to ham or lamb.

» Continue