Guinness and Irish Cheddar Mac & Cheese Delight

Ingredients

• 8 ounces elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup Guinness stout or stout-flavored broth
• 2 cups shredded Irish cheddar cheese
• 1 cup grated Gruyère cheese
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• to taste salt and pepper
• 1 cup panko breadcrumbs
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish.
2. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, according to package instructions. Drain and set aside.
3. In a large saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour and cook for about 1 minute until golden.
4. Gradually add the whole milk and Guinness stout to the flour mixture, whisking constantly to avoid lumps. Cook until the mixture thickens and starts to bubble (about 5 minutes).
5. Reduce heat to low and stir in the shredded Irish cheddar and Gruyère cheese until fully melted and smooth.
6. Add the Dijon mustard, garlic powder, onion powder, salt, and pepper to the cheese mixture, stirring until well incorporated.
7. Combine the cooked macaroni with the cheese sauce, mixing well to coat the pasta evenly.
8. Transfer the macaroni and cheese into the prepared baking dish.
9. In a small bowl, mix the panko breadcrumbs with a tablespoon of melted butter and sprinkle evenly over the mac & cheese.
10. Bake in the preheated oven for 25-30 minutes until the top is golden and bubbling.
11. Once done, remove from the oven and let it cool for a few minutes before serving.
12. Garnish with chopped fresh parsley before serving for an extra touch of color and flavor.