Beer Mac And Cheese

This creamy Guinness Mac And Cheese with a crispy breadcrumb topping is the ultimate comfort food for St. Patrick’s Day and beyond.

Beer Mac And Cheese Is Our St. Patrick’s Day Go-To

St. Patrick’s Day revelers tend to fall into two camps: those who love corned beef, and those who politely eat a few bites and then spend the rest of the meal wishing there were better side dishes (there’s just cabbage and potatoes, really?).

If you’re in the second camp, our Irish-inspired Guinness Mac And Cheese might be the perfect way for you to celebrate this holiday (or any night when comfort food sounds like the right call). The Guinness adds enough beer flavor to the sharp cheddar cheese sauce to make it feel festive for St. Patrick’s Day, but it’s still subtle enough that even non-beer lovers and kids (the alcohol cooks off) will also enjoy it.

Irish Mac And Cheese Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• beer – Guinness stout adds a malty depth of flavor and obviously Irish vibes, but you can actually make this recipe with any type of beer!
• elbow noodles – these are the classic choice to cling to that creamy sauce, but other short noodle options like penne and cavatappi also work great.
• sharp white cheddar cheese – brings a bold, tangy cheese flavor to the dish. Make it an Irish white cheddar like Kerrygold, if you can.
• Parmesan cheese – adds a salty, nutty flavor to the breadcrumb crust.
• unsalted butter – for building the base of the cheese sauce, and also binding the breadcrumb topping.
• panko breadcrumbs – create the light, extra-crispy topping.
• all-purpose flour – thickens the cheese sauce.
• whole milk – makes the cheese sauce nice and creamy without being too rich. You can use a lower fat milk, but it won’t be quite as good.
• Dijon mustard – brightens the sauce and adds just a bit of heat.
• Worcestershire sauce – seasons the sauce and adds umami.
• cayenne, dried thyme, nutmeg, paprika, kosher salt, ground black pepper – herbs and seasonings that bring the dish together.

How To Make Guinness Mac And Cheese

1. BREADCRUMBS. Stir together the panko, Parmesan, melted butter, thyme, pepper, salt and cayenne, and set aside.
2. NOODLES. Bring a large pot of water to a boil and cook the noodles according to package directions for al dente, then drain (do not rinse).

3. ROUX, MILK, BEER. Meanwhile, melt butter in a large high-sided skillet or Dutch oven, then add flour and cook for a minute, stirring constantly. Then, whisk in the milk, followed by the beer.

4. SEASONINGS AND CHEESE. Add the mustard, Worcestershire, salt, pepper, paprika, cayenne and nutmeg and cook until the sauce has thickened, whisking frequently. Then, add the cheese and cook until the cheese is melted and the sauce is smooth, stirring constantly.

5. COMBINE. Remove the cheese sauce from the heat and stir in the cooked pasta.

6. TRANSFER. Transfer the mixture to a large baking dish and sprinkle with the breadcrumb mixture.

7. BAKE. Bake until the topping is golden brown and the edges are bubbling. Let stand 5 minutes before serving.

What To Serve With This Mac And Cheese With Beer Recipe

If you’re putting together a full St. Patrick’s Day spread, a few well-chosen sides and desserts will make it feel like a proper celebration.

If you want just a taste of corned beef without making it your whole meal, make a batch of Corned Beef Egg Rolls to serve alongside this Irish mac and cheese. Crispy on the outside and savory inside, they’re perfect as an appetizer, too.

Our Sauteed Cabbage Recipe is an easy nod to traditional St. Patrick’s Day sides without feeling outdated. The slight tenderness and bitterness of the cabbage pairs really well with the rich and creamy mac and cheese.

And for dessert, we think Baileys Irish Cream Brownies are a must. They’re fudgy and just boozy enough.

Make-Ahead, Storage And Reheating

• Make-Ahead: This Guinness mac and cheese recipe can be assembled, covered and refrigerated, up to 3 days, or frozen up to 3 months, before baking. If frozen, thaw overnight. Either way, bring to room temperature on the counter 1 hour before baking. If we’re planning for make-ahead meals, sometimes we’ll divide the recipe among 2 smaller disposable foil pans (4 servings each) instead of one large dish.
• Refrigerate: If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.  
• Reheat: In the oven or microwave until warmed through, adding a splash of broth or milk to loosen the sauce if needed.
• Freeze: Chill baked mac and cheese, and then freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.