Description

An elevated, creamy mac and cheese recipe using a double-cheese method, stout beer, and Dijon mustard for a rich, restaurant-quality comfort food dish.

Ingredients

Scale

1 pound elbow macaroni
1 cup unsalted butter
1 cup all-purpose flour
4 cups whole milk, warmed
3 cups sharp cheddar cheese, grated
2 cups Monterey Jack cheese, grated
2 tablespoons Dijon mustard
1/2 cup stout beer
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and black pepper to taste
1 cup Panko breadcrumbs, tossed with melted butter

Instructions

Bring a large pot of salted water to a boil. Cook elbow macaroni until one minute before al dente, then drain and set aside without rinsing.
In a Dutch oven, melt butter over medium heat. Sprinkle in flour and whisk constantly for 2 minutes until the mixture is pale gold and nutty.
Slowly pour in stout beer while whisking vigorously. Gradually add warm milk, whisking constantly to prevent lumps. Cook for 5-7 minutes until the sauce coats the back of a spoon.
Remove pot from heat. Stir in Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Add half of the cheddar and all of the Monterey Jack, stirring until melted and smooth.
Add cooked pasta to the cheese sauce and toss to coat. Fold in the remaining cheddar cheese chunks.
Preheat oven to 375°F (190°C). Transfer mixture to a greased 9×13 inch baking dish. Sprinkle buttered Panko breadcrumbs evenly over the top.
Bake for 20 minutes until golden brown and bubbling. Let rest for 10 minutes before serving.

Notes

Grate your own cheese to avoid anti-caking agents that prevent smooth melting. Warm the milk before adding to the roux to prevent lumps. Let the dish rest for 10 minutes after baking to allow the sauce to set. If the sauce breaks, whisk in a splash of cold milk.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 650
Sugar: 6
Sodium: 800
Fat: 45
Saturated Fat: 25
Carbohydrates: 40
Fiber: 2
Protein: 22

Keywords: mac and cheese, comfort food, cheddar, stout beer, Dijon mustard, baked pasta, dinner recipe, family friendly