Guinness Mac & Cheese
Serves 4 - 6
Prep Time: 20 minutes
Cook Time: 25 minutes
- 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
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.
Recipe from Napoleon Grills.