Which Guinness beer is best for cooking?

For a mild but solid Guinness flavor, go for the draught. If you're marinating or braising meat Extra Stout or Foreign Extra Stout is recommended.

Is Guinness beer stronger than other beers?

It may seem like it has a higher alcohol content due to the strong flavors of this stout beer, but the ABV is actually lower than the average beer at 4.2%. Most full-flavor lagers run about 5% ABV.

Why do you add milk and whipping cream to the cheese sauce?

The rich, heavy whipping cream gives the sauce a creamier texture with a little extra moisture to balance the cheese sauce while baking the Guinness Mac & Cheese. Without the heavy whipping cream the pasta soaks up too much moisture and can lend to a dryer baked Mac dish. Cream cheese is also a popular addition for this reason.

What cheese should not be used in Mac & Cheese?

The best cheeses are ones that melt but do not retain their shape when melted. Semi-soft cheeses like Gouda, Edam, Stilton, or Mozzarella or firm cheeses like Cheddar, Parmesan, Gruyere, or Emmental. Avoid dry or fresh cheeses like feta, queso fresco, Halloumi, or fresh mozzarella. These will either become grainy or won't melt into a sauce. These are great options for toppings though, used fresh or warmed to start to melt.

Guinness Mac & Cheese

Name: Guiness Mac & Cheese
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 pound pasta like macaroni, ziti, cavatappi, or orecchiette; 3 cups whole milk; 1 cup heavy whipping cream; 1 cup diced onion; 1/2 cup unsalted butter; 1/2 cup all-purpose flour; 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 2/3 cup Guinness beer; 1 tablespoon Worcestershire sauce; 1 - 1 1/2 pounds shredded cheese blend (Sharp Irish cheddar and Medium cheddar); 1/2-1 cup crunchy fried onions

Description

Satisfy your cravings with this rich and creamy Guinness Mac & Cheese. The perfect blend of cheesy goodness, hearty beer flavor, and perfectly seasoned onions make this dish a must-try for any mac & cheese lover.

Ingredients

Units Scale

1 pound pasta like macaroni, ziti, cavatappi, or orecchiette
3 cups whole milk
1 cup heavy whipping cream
1 cup diced onion
1/2 cup unsalted butter
1/2 cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
2/3 cup Guinness beer
1 tablespoon Worcestershire sauce
1 - 1 1/2 pounds shredded cheese blend (Sharp Irish cheddar and Medium cheddar)
1/2-1 cup crunchy fried onions

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Instructions

Preheat the oven to 350°F.
Pour the milk and heavy whipping cream into a pot and warm on the stove over low heat. Heat until it is warm to the touch, turn off the heat, and leave on the stove. SEE NOTE.
Warm a 4+ quart pot or heavy-bottomed pan on medium heat. Melt the butter in the pot and add the finely diced onions. Cook and stir the onions until they start to get a little color.
Then, add the flour, salt, pepper, and garlic powder and whisk until fully incorporated. Let this mixture bubble for a few minutes, then slowly whisk in the room temperature Guinness beer.
Next pour the warm milks into the pot slowly while whisking constantly. Turn the heat to medium-high and whisk often until the mixture bubbles vigorously and thickens about 5 minutes. Then, add the Worcestershire sauce and stir to combine.
Take the pot off the heat. Reserve 8 ounces of the shredded cheeses, then add the remainder one handful at a time, stirring until fully melted. Taste for salt, adding more if necessary.
While the cheese sauce is warming up, cook the pasta al dente according to package instructions. (Or cook ahead of time, tossing in oil after draining the water)
When the pasta is cooked and drained, stir it into the pot with the cheese sauce. Transfer half of the cheesy mac to a casserole dish. Top with half the remaining shredded cheese. Add the rest of the cheesy mac to the casserole dish, then top with the crunchy onions and any leftover cheese.
Bake for 30-45 minutes, or until tiny bubbles form along the sides and the cheese on top has fully melted. Serve immediately.
NOTE: If the crockpot is your thing, you can use it at this step! Layer the cheesy mac and remaining shredded cheese, then top with the crispy onions. Cook on high for 2 hours or until the extra cheese has melted and bubbles are breaking through the sides of the dish. (Put a paper towel under the lid to keep condensation from sogging up the crispy onions.)

Notes

The cheese sauce works best if the milk, cheese, and beer are at least at room temp before using.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: side dish
Method: Stove-top, oven
Cuisine: American