BrokeAss Gourmet

BrokeAss Gourmet

Guinness Mac and Cheese

  • Prep Time 5 minutes
  • Cook Time 25 minutes
  • Estimated Cost $10.50

Look, I don't care about football.

When I was a kid, my dad would scream at the TV on Sunday afternoons, while the blue guys and the red guys wrassled each other for the ball, and every now and then he would call me into the living room to show me a particularly great wrassle-ball interaction.

"Watch this, sweetie!" he'd say to me as an instant replay flashed across the screen. "This is beautiful!"

And I'd watch, as the red guys wrassled the blue guys, failing to see any of the beauty he mentioned whatsoever. 

"Cool, Dad. Can I go back to my room now?"

As I'd leave the living room, I'd pass my mom in the kitchen, who, inevitably, had also just been forced to watch something inexplicably "beautiful" on the screen. We'd nod at each other, like longtime office co-workers, weary of the same clueless boss.

These days, the few times a year I watch football, I do it for one of two reasons.

A) The other people watching:

Or B) the food. Obviously.

The last time I watched an entire game, it was because I love the people who were also watching, but also because it was a great opportunity to make pizza dough-based pretzels and a creamy, unctuous beer-cheddar sauce. Beer and cheddar have such an affinity for one another--the sour punch of the beer plays gorgeously with the nutty tang of the cheddar (particularly the sharp variety). The combination of the two invokes the umami-must-not-stop-eating-this-deliciousness effect, which is reason enough for me.

As I stirred the simple sauce on the stove (just browned onions in a roux with Guinness stout, cheddar and mustard), I couldn't help but think of how perfect this sauce would be for a mac and cheese. Beer and cheese are a dream combination, and tender pasta seemed like the perfect vehicle for them both.

So today I made just that. Just watch. It's beautiful.

Note: Feel free to skip the pasta and just use the cheese sauce as a dip for pretzels, breadsticks or chips.


  • 8 oz. elbow macaroni, shells, penne or other small cut of pasta $1.50 for 16 oz.
  • 3 tablespoons unsalted butter, plus more for the dish(es) $1 for a stick
  • 1 medium onion, chopped $0.50
  • 3 tablespoons flour Pantry
  • 1 cup milk (preferably whole) $1.50 for a pint
  • 1 cup Guinness stout $2.50 for a 10-ounce can
  • 2 cups shredded sharp cheddar cheese, plus a small handful for garnish $3.50
  • dash of soy sauce Pantry
  • salt and pepper to taste Pantry
  • 2 teaspoons dijon or whole grain mustard Optional
  • chopped fresh chives Optional

Recipe Serves 4


  1. Preheat the broiler to high. 
  2. Cook the pasta in salted, boiling water according to package directions. Drain and set aside.
  3. Heat the butter in a large, heavy-bottomed pot over medium heat.
  4. Add the onion and cook, stirring occasionally, just until onions begin to brown and become very fragrant, about 5 minutes.
  5. Sprinkle the flour over the butter-onion mixture and whisk together. 
  6. Add the milk and cook, whisking constantly, until a thick white sauce forms. 
  7. Add the beer and continue whisking for another 2-3 minutes, until it begins to thicken.
  8. Add the 2 cups of cheese, one large handful at a time and continue stirring, to make a thick cheese sauce.
  9. Add soy sauce, salt and pepper to taste, and the mustard, if using. Stir well.
  10. Fold the cooked pasta into the cheese sauce until completely coated.
  11. Scrape the pasta-sauce mixture into a 9-inch by 12-inch casserole dish or 4 8-ounce ramekins.
  12. Top with the reserved handful of cheese.
  13. Broil for 1-2 minutes (watch carefully), until the cheese begins to bubble and brown slightly.
  14. Serve immediately topped with chopped chives and a tiny dollop of mustard, if desired.

Leave a Comment

Textile help (For formatting your comment)

What They're Saying

Eileen, on Jan 22, 09:19 PM, wrote:

People watch football? :) Well, they can have it, and I will abscond with all this beautiful mac & cheese! Muahaha, etc.

Caden, on Feb 4, 06:23 PM, wrote:

Just for the simple fact that you used beer…in Macaroni & Cheese…makes you just uber uber nifty. My kinda gal!
P.S. I hate football. I think it has something to do with those lines on the ground….possibly?

animation training Chennai, on Feb 5, 02:52 AM, wrote:

It is a informative post , thanks for sharing

Lisa, on Aug 3, 09:36 AM, wrote:

I made it with dinner last night and it was a hit!!! Delicious!!! Thank you!!

Zapya for PC, on Dec 7, 07:24 AM, wrote:

This is totally an informative one. Lovely post it is 12345

Cheap scorts girls, on Jun 14, 02:32 AM, wrote:

Wow this is really great food

viber for pc, on Jun 27, 09:27 AM, wrote:

This is really an amazing information. q

judi togel, on Oct 14, 04:30 PM, wrote:

Yummy.. looks legit

situs judi poker, on Nov 13, 07:09 PM, wrote:

People watch football? :) Well, they can have it,

Help For Dissertation Writing, on Apr 5, 10:00 PM, wrote:

I Personally Like Your Post; You Have Shared Good Insights And Experiences. Keep It Up.

Lesa Cote, on Jul 30, 10:15 PM, wrote:

Thank you for the super blog! You are really great. Buy Assignment Canada expert is happy to find this blog.

Top Best SEO Services Company in Jaipur India, on Oct 2, 04:50 AM, wrote:

I loved your Post information you share in your Blog. It’s well written blog post by you.

agen togel, on Dec 20, 02:01 AM, wrote:

fajartoto agen togel dan bandar judi togel resmi indonesia

World Famous Astrologer In India, on Feb 19, 09:44 PM, wrote:

Simple and Better Post..Thanks

Muslim Vashikaran Solutions, on Feb 19, 10:15 PM, wrote:

Wow,Incredible Layout!

Dissertation Help UK, on Apr 18, 10:54 PM, wrote:

I enjoy my mac n cheese with cheese still being hot and by hot i mean, steamy hot. Dry cheese doesn’t do it for me, i like it melted.

Career problem solution, on May 17, 10:11 PM, wrote:

Yes! this is absolutely right blog for those who are looking for the relevant information and who wishes for it.