Guinness and Irish Cheddar Mac & Cheese Delight

Ingredients

• 8 ounces elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups milk (whole or 2%)
• 1 cup Guinness stout
• 2 cups Irish cheddar cheese, shredded
• 1 cup gruyère cheese, shredded
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 1 teaspoon mustard powder
• to taste salt and black pepper
• 1 cup panko breadcrumbs
• 2 tablespoons fresh chives, chopped (for garnish)

Instructions

1. In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. In the same pot, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for about 2 minutes until lightly golden.
3. Gradually whisk in the milk and Guinness stout. Bring the mixture to a simmer, whisking constantly until the sauce thickens (around 5-7 minutes).
4. Reduce the heat to low and add in the shredded Irish cheddar and gruyère cheese. Stir continuously until the cheeses melt completely and the sauce is smooth.
5. Add garlic powder, onion powder, mustard powder, salt, and black pepper to taste. Stir until well combined.
6. Fold the cooked macaroni into the cheese sauce, ensuring all the pasta is well coated.
7. In a small bowl, mix the panko breadcrumbs with a drizzle of olive oil, salt, and pepper.
8. Preheat the oven to 350°F (175°C). Transfer the mac and cheese to a greased baking dish. Top with the panko mixture. Bake in the preheated oven for 20-25 minutes or until the top is golden brown and crispy.
9. Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh chives before serving.