Guinness Mac N Cheese Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook 1 minute less than package directions for al dente (about 7-8 minutes). Reserve 1 cup of pasta water, then drain and set aside.

Make roux

In a large heavy-bottomed saucepan or Dutch oven over medium heat, melt 4 tablespoons butter. Whisk in 1 cup flour and cook, stirring constantly, for 1-2 minutes until the raw flour smell is gone but it hasn't browned significantly.

Add liquids

Gradually whisk in the Guinness, then the milk and half-and-half in a steady stream to avoid lumps. Bring to a gentle simmer while whisking constantly until the sauce thickens (3-5 minutes).

Season and incorporate cheeses

Whisk in Dijon, Worcestershire, salt and pepper. Reduce heat to low and add the cream cheese, stirring until smooth. Remove from heat and stir in shredded aged cheddar and sharp white cheddar in batches until melted and smooth. If the sauce is too thick, thin with up to 1/2 cup reserved pasta water, a few tablespoons at a time, until creamy.

Combine pasta and sauce

Fold the drained pasta into the cheese sauce until evenly coated. Taste and adjust seasoning with salt and pepper. Keep warm while preparing toppings and baked step.

In a small saucepan or skillet over medium heat, combine pulled pork with BBQ sauce, apple cider vinegar and optional hot sauce. Warm until heated through and saucy, 4-6 minutes, stirring. Keep warm.

Preheat oven to 375°F (190°C). Pulse Ritz crackers in a food processor or put in a zip-top bag and crush with a rolling pin to coarse crumbs. Transfer to a bowl and stir in melted butter, grated Parmesan and smoked paprika until mixture resembles wet sand.

Set aside about 1 cup of the crumble to sprinkle over the finished dish just before serving for extra crunch, and keep remainder for the bake.

Soak onions

Place the sliced onion rings in a bowl and pour buttermilk over them. Let soak at least 15 minutes (or up to 1 hour) to tenderize and flavor.

Heat oil and dredge

While onions soak, heat 2 cups vegetable oil in a heavy skillet over medium-high heat to 350°F (175°C) or until a small breadcrumb sizzles on contact. In a shallow dish, combine 1 cup flour, 2 tablespoons cornstarch and 1 teaspoon kosher salt.

Fry onions

Working in batches, lift onion rings from buttermilk, allowing excess to drip off, then toss in the flour mixture to coat. Fry rings in hot oil until golden brown and crisp, 2-3 minutes per side. Use a slotted spoon to transfer to a paper towel-lined tray and season lightly with salt. Keep warm or crisp on a wire rack in a low oven (200°F/95°C).

Spoon half of the mac and cheese into a 9x13-inch baking dish. Evenly distribute the warmed BBQ pulled pork over the mac. Top with remaining mac and cheese and spread smooth.

Sprinkle the remaining Ritz crumble evenly over the top (reserve the 1 cup saved earlier if you set some aside). Dot any remaining 1 tablespoon of melted butter over the crumb topping if desired for extra browning.

Bake in the preheated 375°F (190°C) oven until bubbly and the topping is golden, about 18-22 minutes. For a crispier top, finish under the broiler 1-2 minutes, watching closely to avoid burning.

Remove the bake from oven and let rest 5 minutes. Top with the buttermilk fried onions (arrange them on top or serve to the side so they stay crisp). Sprinkle chopped parsley and an extra 1/2 teaspoon cracked black pepper over the finished dish.

If you reserved 1 cup of Ritz crumble for extra crunch, scatter it over the fried onions just before serving. Serve hot.