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Guinness Cheddar Mac & Cheese

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Ingredients:

1 lb Elbow Macaroni
4 Tbsp Butter
4 Tbsp Flour
1 Cup Guinness Beer
1 1/2 Cups 2% Milk
1/2 Cup Half & Half
1 Tsp Salt
1/2 Tsp Black Pepper
1 Tbsp Dijon Mustard
2 oz Cream Cheese, cubed
3 1/2 Cups Shredded Cheddar Cheese
  1. Start by making the topping (see ingredient list below). In a medium skillet over medium heat, melt 1 Tbsp butter. Add the garlic and breadcrumbs and stir to combine. Let cook, stirring frequently, until the breadcrumbs are lightly toasted. The mixture will become fragrant. Remove from the heat, add the salt, pepper, and parsley. Stir to combine and set aside.
  2. Bring a large pot of water to a boil. Cook the noodles according to package instructions. Drain and set aside.
  3. While the pasta is cooking, prepare the Guinness cheddar sauce. In a large pot over medium heat, melt 4 Tbsp butter. Add the flour and whisk together.
  4. Whisk in the Guinness, milk, half and half, salt, pepper, and Dijon mustard. Bring to a simmer and cook for about 5 minutes to allow the sauce to thicken. Stir occasionally.
  5. Add the cubed cream cheese and 2 ½ cups shredded cheddar cheese. Continue to whisk until the cheese has melted and the sauce is smooth.
  6. Add the pasta and stir to coat.
  7. Add the remaining shredded cheddar cheese and stir to melt and combine. Cook over low heat for a few minutes to make sure all ingredients are melted and fully incorporated.
  8. Spoon into bowls and serve warm, topped with the breadcrumb mixture sprinkled over the top. Enjoy!
Breadcrumb Topping
1 Tbsp Butter
1 Tbsp Garlic, minced
1/2 Cup Panko Breadcrumbs
Dash of Salt and Pepper
1 -2 Tbsp Fresh Parsley, minced
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