Sides

Cheddar & Stout Macaroni Cheese Bake

15 mins
Prep
20 mins
Cook
6
Servings

← Return to Menu

Ingredients

  • 300g macaroni pasta
  • 50g Irish butter; 50g plain flour
  • 450ml whole milk; 75ml Irish stout or porter
  • 200g mature Irish cheddar cheese, grated
  • 1 tsp Dijon mustard
  • 50g fine breadcrumbs (for the crunchy topping)

Method

  1. Preheat your oven to 200°C (180°C fan). Cook the macaroni in boiling salted water according to packet instructions until just al dente. Drain and set aside.
  2. Melt the butter in a large saucepan over medium heat. Stir in the flour and cook for 1-2 minutes to form a smooth paste (roux).
  3. Gradually whisk in the milk a little at a time to avoid lumps, followed by the stout and Dijon mustard. Bring to a gentle simmer, whisking continuously until the sauce thickens smoothly.
  4. Remove from the heat and stir in 150g of the grated cheddar cheese until melted and glossy.
  5. Toss the cooked macaroni into the cheese sauce, stir well, and transfer into a suitable baking dish.
  6. Mix the remaining 50g of cheddar cheese with the breadcrumbs and scatter evenly over the top. Bake for 15-20 minutes until bubbling and golden-brown on top.

A decadent, rich side dish that upgrades standard mac and cheese by incorporating sharp mature Irish cheddar and a splash of local stout beer into the roux.