Stout Mac and Cheese

Stout Mac and Cheese! Cheesy and malty comfort food for St. Patrick’s Day.

Stout Mac and Cheese | © #stpatricksday #recipes

I found Stout Mac and Cheese,

after St. Patrick’s Day last year

in Cooking Light Magazine and

bookmarked the recipe to try!

Stout Mac and Cheese | © #stpatricksday #recipes

Dark beer lovers will enjoy this mac and cheese

version for St. Paddy’s Day!

The stout adds the distinctive slightly bitter, malty flavor

to the cheese and gives it it’s dark, rich color.

Stout Mac and Cheese | © #stpatricksday #recipes

Along with stout, this cheesy mac recipe has hot turkey Italian sausage for flavor, and is made a little lighter with the addition of reduced fat cheddar and light processed cheese.

Stout Mac and Cheese | © #stpatricksday #recipes

Stout Mac and Cheese,

adapted from Cooking Light

Serves 4


7 ounces uncooked rotini pasta

2 teaspoons canola oil

4 ounces hot turkey Italian sausage (I added 8 ounces for a 2 ounce serving per person)

3/4 cup diced onion

2 1/2 tablespoons all-purpose flour

1/2 teaspoon freshly ground black pepper

1/8 teaspoon kosher salt

1 cup Guinness Stout beer

1/3 cup whole milk (I used evaporated milk)

2.5 ounces reduced-fat sharp cheddar cheese, shredded

2 ounces light processed cheese, shredded (such as Velveeta Light)

Nonstick cooking spray

Stout Mac and Cheese | © #stpatricksday #recipes


1. Preheat oven to 450°.

2. Cook pasta according to package directions, omitting salt and fat; drain.

3. While pasta cooks, heat a large saucepan over medium-high heat. Add oil; swirl to coat. Remove casing from sausage. Add sausage and onion to pan; cook 6 minutes, stirring to crumble sausage. Add flour, pepper, and salt; cook 1 minute, stirring frequently. Stir in beer; bring to a boil. Cook 3 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add milk and cheeses, stirring until smooth. Stir in pasta. Divide mixture evenly among 4 ceramic gratin dishes coated with cooking spray. Bake at 450° for 10 minutes or until lightly browned.

Serve with a Guinness and a green salad for a meal!

If you’re not a fan of stout, you can substitute chicken stock instead, of course, then it becomes Stock Mac and Cheese :)

 Printable Recipe

Stout Mac and Cheese | © #stpatricksday #recipes

Find a round-up to help you Eat, Drink and Be Irish, with 17+ recipes and St. Patrick’s Day inspiration from the kitchen to the table, HERE.

Eat, Drink and Be Irish! St. Patrick's Day round up of recipes and table inspiration! | © #recipes #stpatricksday #Irish #dessert #tablescapes #appetizer

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  24 comments for “Stout Mac and Cheese

  1. Lynn@Happier Than A Pig In Mud
    March 5, 2014 at 5:57 am

    This sounds good Mary! Of course now I have a hankering for a Black and Tan:@)

  2. March 5, 2014 at 8:24 am

    What a perfect meal for St. Paddy’s Day, Mary! I love how you’re serving the mac and cheese in the pretty white crocks. It looks like wonderful pub fare. xo

  3. franki
    March 5, 2014 at 10:18 am

    On the menu!! Salute’! franki

  4. Eenee
    March 5, 2014 at 11:18 am

    Sounds delish! I’m loving ALL your St. Paddy’s Day recipes, Mary. Thank you so much for sharing.

  5. March 5, 2014 at 12:49 pm

    This looks sooo good, Mary! I can see how the stout would add a richer depth to the cheese flavor for sure. I’m glad you shared this recipe — a good one for celebrating St. Pat’s Day. I’m off to pin this. :)

    Have a wonderful day!


  6. March 5, 2014 at 1:34 pm

    Mac and Cheese is one of my favorite go-to comfort foods…this sounds really good.

    One of the best Mac & Cheese I have ever eaten was at Harpers Restaurant in Greensboro, NC (Friendly Shopping Center) – their Pimento Mac & Cheese was to die for…

  7. March 5, 2014 at 4:02 pm

    OH, my Joe would LOOOOVE this! Thanks for the recipe!!!!

  8. March 5, 2014 at 9:00 pm

    Yum, Mary, we love mac and cheese and there are always a few bottles of Guinness here, so this looks like a recipe I will have to try! It looks delicious, especially with the addition of the sausage! Linda

  9. March 5, 2014 at 9:44 pm

    Mary, I didn’t think mac and cheese could be improved upon, but I think you’ve found it. This sounds sooooo good! Unfortunately, we’re watching our carbs so i can’t try it right now. Pinning so I’ll have it for later!

  10. March 6, 2014 at 7:35 am

    This is a breakfast recipe right? Because it sure looks good at 6:32am! I can’t believe this was in Cooking Light, with beer, pasta, cheese and sausage!! Yay! I am loving this~ and haven’t ever tried hot turkey Italian sausage, can’t wait to have a little nosh of this stuff, thanks Mary!

  11. March 6, 2014 at 8:05 am

    Laughing at myself. I read stout adn thought hearty. Maybe my girls and granddaughters would like it. I don’t think so. But as for my DH and me, well, that’s another story. Looks delicious.

  12. March 6, 2014 at 10:28 am

    I will definitely be trying this one. I have a crowd here that will scarf this down with no regrets. Thanks for sharing it with us.

  13. March 7, 2014 at 8:25 am

    Looks so good, Mary!

  14. March 8, 2014 at 12:58 pm

    Looks delicious.
    The sun is out and it is a gorgeous warmer day. Hope you are having the same.

  15. March 9, 2014 at 10:30 am

    I am so glad you bookmarked this to try, because I’m going to do the same. Looks and sounds delicious.

  16. March 10, 2014 at 10:00 pm

    This looks wonderful! I would love it if you could share this at my Tasty Tuesday party, going on now!

  17. March 16, 2015 at 3:46 pm

    The recipe says Guinness Stout but the photos appear to be Guinness Draught. Can you clarify which one you sued for the recipe?

    • March 16, 2015 at 4:42 pm

      Guinness Draught is a dry stout. Use the stout of your choice :)

      • March 17, 2015 at 8:27 am

        I finally found the stout reference on BeerAdvocate. Everything I found previously referred to it as an Irish Ale. Thanks for the info. Made this last night.

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