Recipe Ideas

Stout Mac & Cheese

6 days ago, 3 min read

Stout Mac & Cheese

This indulgent mac & cheese combines tender Macaroni with a silky cheese sauce made from mature cheddar, wholegrain mustard and a bold splash of dark stout. The stout adds depth, savoury warmth and just a hint of bitterness, balancing the richness perfectly. It’s finished with a crunchy, buttery topping of toasted panko and crispy fried onions, then sprinkled with chives for colour and bite.

New Pub Classic: This standout dish brings full-bodied flavour and cold-weather comfort in every spoonful – a new pub classic?

Ingredients

500gChefs’ Selections Macaroni

DrizzleExtra virgin olive oil

To garnishFresh chives

For the cheese sauce:

250gChefs’ Selections plain flour

400gChefs’ Selections grated mature cheddar cheese

250gButter

1500mlFull fat milk

500mlStout

1 tbspWhole grain mustard

For the crispy onion crumb:

500gPanko breadcrumbs

150gCrispy fried onions

250gButter

Method

Chefs’ Selections macaroni – boil in a pan of salty water for 10 minutes, strain off and run under cold water until cold. Strain again and then drizzle with extra virgin olive oil.

In a pan add, butter and plain flour and cook for 2-3 minutes.
Stir continuously to create a smooth roux.

Then slowly add the stout and stir continuously.
Add gradually to prevent lumps forming.

Then add the milk slowly until fully combined, fold in grated cheddar and whole grain mustard.
Keep stirring until the cheese melts completely.

Combine all ingredients and lightly toast in the oven at 170°C for 10-15 minutes, stirring regularly.
Watch carefully to ensure even browning.

Fold the cold pasta into the hot sauce, top with the onion crumb and garnish with chives.

The key to a smooth cheese sauce is adding the stout and milk gradually whilst stirring constantly – this prevents the sauce from splitting and ensures a silky finish.