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Hungry Mutineer: Guinness Mac & Cheese



I have some big news about my column Hungry Mutineer that has graced the pages of Mutineer in its current form for four years now. I am moving the column to the Mutineer website as a weekly column, while my column in the magazine undergoes a revamp. Here on the blog, I will not only share recipes with you, but talk about the booze and how to work with it, in the hope that it will inspire you to create your own boozy creations. In the coming weeks I will share with you my boozy recipes for St. Patrick’s Day and to celebrate the spring season using fine beverage from brands like Port City Brewing Company, St-Germain, and Balvenie. I hope you are as excited about this development as I am.

To kick things off I thought I would share one of my favorite recipes from the Hungry Mutineer archives, Guinness Mac & Cheese. I love the interplay between the rich stout flavors and the sharp cheddar cheese. The resulting dish is delicious, creamy, and thoroughly satisfying. The barley on top adds a crispy element that completes this dish oh so well. Give this a try for your St. Patrick’s Day meal. I promise that you won’t be disappointed!

Do you use stout when you cook or would you like to see me cook with a certain beverage? If so, please share your favorite dishes or suggestions in the comments or hit me up on Twitter @hungrymutineer.

Guinness Mac & Cheese
1 lb. macaroni
1/4 c. butter
1/4 c. flour
3 c. Guinness
1 c. heavy cream
4 c. sharp Irish cheddar cheese, shredded
sea salt, to taste
1/2 tsp. dry mustard
1/8 tsp. cayenne pepper
1/2 c. barley*

Preheat the oven to 350F.

Cook the macaroni until al dente according to the manufacturer’s instructions. Drain and place in a large baking dish.

Warm the Guinness and cream in a pan over medium-low heat. In a separate pan, melt the butter over medium heat and add the flour, stirring well. When the butter and flour mixture becomes light golden, start to slowly add the Guinness mixture, a ladle-full at a time, whisking in each one completely before adding the next. Bring the mixture to a boil and allow it to thicken before stirring in the cheese, cayenne, sea salt and dry mustard. When the cheese is melted and incorporated, remove the mixture from the heat and carefully pour over the macaroni. Top with the barley and bake for 20 to 30 minutes or until golden brown on top.

* Note: The barley used in this recipe is not the same as the pearl barley you find at the grocery store, which would yield a disappointing result.


  1. Robert | Friday, March 7, 2014

    So what barley do you use?

  2. Robert | Friday, March 7, 2014

    I made a really nice chili using a homebrew Kona Oatmeal Stout (with beans, cause that’s what I like)

  3. Tiffany Hereth Adamowski | Sunday, March 9, 2014

    Sounds great! How long do we bake it?

  4. Erin Jimcosky | Monday, March 10, 2014

    Hi Tiffany, I’m sorry about that, the time was cut off. Bake for 20 to 30 minutes or until golden on top.

  5. Meeta | Wednesday, March 12, 2014

    This is the right kick to a classic dish. I was never a huge fan of mac and cheese but with the Guiness I think I will take an extra spoonful!

  6. Tiffany Hereth Adamowski | Friday, March 21, 2014

    Awesome, thanks Erin! :-)

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