Catfish Out of Water Macaroni & Cheese w/ Guinness & Irish Cheddar
This Irish Macaroni & Cheese consists of butter, all-purpose flour, mustard, Worcestershire sauce, Spinach, Greek yogurt, Guinness, and Irish Cheddar for a beer-infused twist on a fun favorite.
Equipment
- 1 Large baking dish
- 1 Large pot
- 1 Skillet
- 1 Stovetop
Ingredients
Ingredients
- 1 lbs. Macaroni jumbo shells work real good
- ¼ cup Butter
- ¼ cup All-purpose flour
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Mustard
- 1 teaspoon Worcestershire sauce
- 1 cup Chopped spinach
- 1 ½ cups Greek yogurt
- 11.2 ounces Guinness beer 1 bottle or can
- 2 cups Irish cheddar cheese grated
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Start heating up while you get other parts ready.
- Cook the macaroni until al dente, just like package says. Then drain it and set it aside so it's ready when your sauce is done.
- In a large saucepan, melt the butter over medium heat. Stir in flour, salt, and pepper and keep stirring for about 2 minutes to make a smooth roux.
- Slowly whisk in that Guinness beer and keep stirring until the sauce thickens up nicely, don't rush this part or you might get lumps.
- Add mustard, Worcestershire sauce, and chopped spinach. Cook until spinach wilts just right, then take the pan off the heat and stir in the Greek yogurt till smooth and creamy.
- Mix the cooked macaroni in with that saucy cheese mix so every shell is coated.
- Pour everything into a baking dish and bake in your preheated oven for roughly 20 minutes till its bubbly on top and nice & golden.
Notes
Refrigerate leftovers in an airtight container for up to 3 to 4 days or freeze for longer storage. To reheat gently in oven to keep the cheesy texture without drying out.