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Macaroni cheese enriched with umami Guinness notes.

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A macaroni cheese bake with Guinness paste

Featured Beer:
Guinness Baltimore Blonde or Guinness Draught
Mac and Cheese Ingredients
Difficulty
Difficulty
Medium
Prep Time
Prep Time
45 mins
Serves
Serves
4
Cooking Time
Cooking Time
10 mins

Ingredients

250 g Macaroni

80 g Butter

40 g Plain flour

600 ml Milk

200 g Grated cheddar

100 g Grated mozzarella or gruyere

50 g Finely grated parmesan, finely grated

100 g Panko breadcrumbs

Salt & pepper to taste

Two tbsp Guinness Cooking Paste

1 Garlic clove, finely chopped

1 tsp Dijon mustard

Method

Cook the macaroni in a large saucepan of boiling salted water for the time highlighted on the pack, then drain and set aside while you start to make your sauce.

Melt butter over a medium heat in a saucepan, then add flour and stir to form a roux, cooking for a few minutes. Gradually whisk in the milk, a little at a time, then add garlic and dijon mustard before you cook for 10–15 minutes to make a thick and smooth sauce.

Now’s a good time to preheat your grill!

Remove the sauce from the hob, add 300g of the cheese and stir until it’s mixed together. When the cheese is melted add the macaroni from earlier to the sauce, and stir through two tablespoons of Guinness Cooking Paste along with a good pinch of salt & black pepper.

Spoon the pasta and cheese mixture into an oven bake dish and top with the remaining cheese.

Mix together panko breadcrumbs, salt and melted butter to make a crunchy topping for an extra layer of bite and cover the top of the pasta.

Place under a hot grill and cook until the cheese and breadcrumbs are browned, a little crispy and bubbling, then serve straightaway (because who’d want to wait?!)

EXPERIENCE

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GUINNESS AT HOME

Discover the magic of Guinness at home. From mastering your pour, to using new innovations like Guinness Nitrosurge and MicroDraught to emulate that perfect pint of Guinness Draught in the comfort of your own home, we've got you covered

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