Delicious Irish Macaroni and Cheese Recipe With Stout

Have you ever found yourself craving some comfort food, but with a unique twist? Look no further than my Irish Macaroni and Cheese With Stout Recipe. This mac and cheese recipe has all the traditional elements of a classic mac and cheese, but with an Irish twist.

At its core, this dish is made with elbow macaroni pasta, but instead of a plain cheese sauce, it’s infused with stout beer and a blend of cheddar and Swiss cheese. Shallots sauteed in butter add depth of flavor and creaminess is added with heavy cream. You’ll be amazed at how the richness of stout complements the sharpness of the cheddar cheese. The resulting creamy texture is simply irresistible!

This Irish Macaroni and Cheese With Stout Recipe is sure to impress your guests and will leave them wanting more. Whether you’re celebrating St. Patrick’s Day or just looking for something comforting, this dish will transport your taste buds straight to Ireland.

So put on your chef hat, grab your apron, and let’s get cooking!

Why You’ll Love This Recipe

Irish Macaroni and Cheese With Stout
Irish Macaroni and Cheese With Stout

Do you love indulging in rich, creamy mac and cheese dishes? Do you have a soft spot for Irish cuisine? If so, this Irish Macaroni and Cheese with Stout recipe is the one for you!

With its unique blend of cheddar and Swiss cheeses, infused with a hearty stout beer, this dish will leave your taste buds dancing with joy. The combination of shallots sautéed in Irish butter and the creamy cheese sauce lends to the decadent flavors and textures that make macaroni and cheese such a beloved comfort food.

But what sets this recipe apart is the addition of Guinness beer. Not only does it provide an authentic Irish twist on this classic pasta dish, but it also adds a depth of complexity to the flavor that will have you coming back for seconds (and maybe even thirds).

The use of Kerrygold Irish butter only further enhances the overall richness of this dish, making it perfect for any special occasion or when you simply want to treat yourself. So go ahead, indulge in this mouthwatering Irish Macaroni and Cheese with Stout – we guarantee you’ll love every bite!

Ingredient List

 Creamy and dreamy!
Creamy and dreamy!

Let’s dive into the ingredient list for this Irish Macaroni and Cheese with Stout recipe.


  • 1 pound elbow macaroni


  • 2 cups Irish cheddar cheese, shredded
  • 1 cup Swiss cheese, shredded
  • 1/2 cup Dubliner cheese, shredded

Cheese Sauce

  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 tablespoons Kerrygold Irish butter
  • 6 tablespoons all-purpose flour
  • 3 teaspoons Dijon mustard
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Stout Beer Mixture

  • 2 tablespoons unsalted butter
  • 2 shallots, diced
  • 3/4 cup Guinness Draught
  • 3/4 cup heavy cream

Other Recipe Ingredients

  • Pastrami or corned beef (optional)
  • Evaporated milk (in place of heavy cream)
  • Harpoon Craic beer or another Irish beer substitute

The Recipe How-To

 Stout, cheese, and mac--could it get any better?
Stout, cheese, and mac–could it get any better?

Now it’s time to put together all the ingredients and create your own Irish Macaroni and Cheese With Stout Recipe! This is a classic recipe with a twist using an Irish twist, perfect for any occasion. Follow along with these step-by-step instructions to create a delicious dish.


  • 1 lb elbow macaroni
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 2 cups heavy cream
  • 1 cup Guinness stout beer
  • 1 shallot, chopped
  • 2 teaspoons Dijon mustard
  • 1 lb grated cheese (Irish cheddar, Swiss or combination of both)
  • Salt and freshly ground black pepper


  1. Preheat the oven to 375°F.
  2. Cook the macaroni according to the package instructions until al dente. Drain and set aside.
  3. In a large saucepan over medium heat, melt the butter.
  4. Add the chopped shallot and cook until softened, around 5 minutes.
  5. Whisk in flour until smooth and cook until golden brown, about 2 minutes.
  6. Gradually whisk in heavy cream and Guinness stout beer; bring to a boil. Reduce heat; simmer until mixture is thickened, about 5 minutes.
  7. Stir in Dijon mustard.
  8. Add the grated cheese by handfuls, stirring constantly to allow each handful to melt before adding more of the cheese.

Note: For extra cheesiness, you can add more cheese than what’s listed in the ingredient list.

  1. Season with salt and freshly ground black pepper to taste.
  2. Add in cooked macaroni and stir well.
  3. Transfer mixture to baking dish of choice.

Note: Larger baking dishes will result in a thinner layer of macaroni while smaller ones will result in a thicker layer.

  1. Bake until golden brown and bubbly, approximately 20-25 minutes.

Serve hot and enjoy your Guinness Irish Macaroni and Cheese with your loved ones!

Substitutions and Variations

 Cheesy goodness with an Irish twist.
Cheesy goodness with an Irish twist.

If you’re looking to change up the flavors of this Irish Macaroni and Cheese with Stout Recipe, there are a few substitutions and variations that you can try. Here are some ideas to get you started:

– Cheese: While we recommend using a mixture of cheddar and Swiss cheese for this recipe, you can certainly experiment with other types of cheese. For example, try using all cheddar cheese for a sharper flavor or incorporating some Dubliner cheese for a unique twist.

– Beer: If you’re not a fan of stout beer or don’t have any on hand, you can substitute it with another type of beer. A Guinness Draught or Harpoon Craic 1 Irish Beer would work well, but you can also use your favorite ale or lager.

– Shallots: If you don’t have shallots on hand or prefer not to use them, you can substitute them with finely diced onion or minced garlic.

– Meaty add-ins: For a heartier version of this mac and cheese, consider adding in some pastrami or corned beef. You could also mix in some cooked bacon, sausage, or even peas.

– Baked macaroni: To take this dish to the next level, consider baking it after combining the pasta and sauce. Sprinkle some breadcrumbs and shredded cheddar cheese on top and bake for 15-20 minutes until bubbly and golden brown.

No matter how you choose to modify this Irish Macaroni and Cheese with Stout Recipe, it’s sure to be a crowd-pleaser. Don’t be afraid to get creative and make it your own!

Serving and Pairing

 A pint of stout and a bowl of mac!
A pint of stout and a bowl of mac!

When it comes to serving and pairing this Irish Macaroni and Cheese with Stout, you will want to make sure that you are maximizing the flavors that this recipe has to offer. This dish is hearty and indulgent, making it perfect for a cozy night in or as the centerpiece of an Irish feast.

One fantastic way to pair this mac and cheese is with a crisp green salad. The freshness of the greens will help to cut through the richness of the cheese sauce, providing a welcome contrast of flavors and textures.

If you’re looking for something a bit more substantial, consider serving your macaroni and cheese alongside some braised lamb shanks. The tender meat pairs perfectly with the creamy and cheesy pasta, while adding an extra depth of flavor to your overall meal.

And don’t forget about the beverages! This dish pairs famously well with a robust stout beer such as Guinness Draught or Harpoon Craic Irish Style Red IPA. Alternatively, you can sip on a glass of red wine, such as a bold Cabernet Sauvignon.

No matter how you choose to serve and pair this delicious Irish Macaroni and Cheese with Stout recipe, one thing is for certain – your taste buds will be delighted by every bite!

Make-Ahead, Storing and Reheating

 Baked to perfection.
Baked to perfection.

One of the best things about this Irish macaroni and cheese recipe is that it can be easily made in advance. If you plan on serving it for a party or get-together, you can make it a day ahead and then store it in an airtight container in the refrigerator.

When it comes to reheating, you have a few options. One is to reheat in the oven at 350 degrees Fahrenheit for about 15-20 minutes. Another option is to reheat on a stovetop over low heat, stirring frequently, until heated through.

If you have leftovers after reheating, they can be stored in the refrigerator for up to three days. When reheating leftovers, add some milk or cream to help loosen up the pasta and cheese sauce.

It is important to remember that the texture of the macaroni and cheese may change slightly after being stored and reheated. To minimize this change, avoid overcooking the pasta initially and do not overheat when reheating.

Tips for Perfect Results

 This mac is a pot of gold at the end of the rainbow.
This mac is a pot of gold at the end of the rainbow.

As a chef specializing in British cuisine, I have a few tips to ensure that your Irish Macaroni and Cheese with Stout recipe comes out perfectly! Here are some recommendations to ensure that your mac and cheese is creamy, cheesy and full of flavor.

1. Cooking the Pasta:

The first tip is to cook the elbow macaroni to al dente (firm to the bite), as overcooking can lead to mushy pasta when mixed with the cheese sauce. Make sure to follow the cooking instructions closely and then drain it well. After rinsing, be sure to coat it well in butter or oil in order for it not to stick together.

2. Cheese Sauce:

To achieve a rich and creamy cheese sauce, make sure that you whisk your milk and flour together in a separate bowl before adding them into your saucepan. This will prevent lumps from forming in the cheese sauce. Be sure to stir constantly until the cheese has melted completely.

3. Cheese Varieties:

When making macaroni and cheese, it’s essential to choose the right type of cheese. For this Irish recipe, try using a combination of Irish cheddar and Swiss cheese for an extra depth of flavor. If you can’t find Irish cheddar or an authentic Swiss cheese in your grocery store, feel free to experiment with other sharp white cheeses like Gouda and provolone cheese.

4. Use Heavy Cream:

To give your macaroni and cheese recipe an extra-creamy texture, use heavy cream instead of regular milk. Heavy cream makes the sauce richer and slightly thicker than regular milk.

5. Don’t Over bake It:

Lastly, make sure you don’t over bake the macaroni and cheese after assembling it; otherwise, it might end up being dry and clumpy instead of soft and gooey. Simply keep baking until the cheese on top is melted and bubbly – this generally takes 25 minutes.

By applying these tips, you’ll end up with a plate of delicious Irish Macaroni and Cheese with Stout in front of you. Have fun cooking and enjoy your dish!

Bottom Line

In conclusion, this Irish Macaroni and Cheese with Stout recipe is a must-try for anyone who claims to be a pasta lover. It is a delicious twist on the classic mac and cheese recipe that is sure to impress everyone who tries it.

The combination of the rich flavors of Irish cheddar cheese, creamy heavy cream, and the stout beer is simply irresistible. Even better, this recipe can be easily customized to suit your personal preferences or dietary needs.

Whether you’re celebrating St. Patrick’s Day or just looking to get creative in the kitchen, this dish will not disappoint. So be sure to give it a try and make your taste buds dance with joy!

Irish Macaroni and Cheese With Stout

Irish Macaroni and Cheese With Stout Recipe

I made this for St Patty's one year from a FoodNetwork recipe. Unfortunately my paper copy is missing and it's no longer on the FN site, but some kind soul saved it for the masses. I'm going to re-post it on Zaar so I never lose it again! This is a great Mac n Cheese for people who are done with the box or nasty ol' Velveeta.
Course Side Dish
Cuisine Irish
Keyword < 60 Mins, Cheese, One-Dish Meal, Oven, St. Patrick's Day
Prep Time 20 minutes
Cook Time 30 minutes
Calories 1203.4kcal


  • 3 teaspoons butter, Kerrygold
  • 2 teaspoons shallots, chopped
  • 3/4 cup Guinness stout or 3/4 cup other dry irish stout beer
  • 2 cups heavy cream
  • 1/2 cup swiss cheese, Kerrygold grated
  • 1/2 cup cheddar cheese, Kerrygold Vintage grated
  • 1/2 cup dubliner cheese, Kerrygold grated
  • 3 1/2 cups pasta, cooked and cooled (clover-shaped if available, otherwise elbow)
  • 3/4 cup plain breadcrumbs


  • Preheat oven to 350° F and butter a 9x13-inch baking dish or six 6-ounce ramekins.
  • Cook pasta acording to its directions. Al dente is fine. Cool pasta and set aside for later.
  • In a skillet over medium heat, melt 1 teaspoon of the butter. Add the shallots and cook until soft, but not browned, about 3 minutes.
  • Add the Guinness and cook until reduced by half, about 5 minutes. Then add the cream and cook until reduced by half, about 5 minutes more. Remove from heat and cool to room temperature.
  • Seperately, Melt remaining 2 teaspoons of butter.
  • In a bowl, combine the cooked pasta, cheese, and cream mixture.
  • Pour into prepared pan or ramekins. Top with bread crumbs and spoon melted butter over the top.
  • Bake for 30 minutes, until bread crumbs are lightly browned and sauce is bubbling.


Serving: 534g | Calories: 1203.4kcal | Carbohydrates: 100g | Protein: 28.2g | Fat: 61.1g | Saturated Fat: 37.2g | Cholesterol: 206.9mg | Sodium: 489.4mg | Fiber: 3.5g | Sugar: 3.1g

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