Stout and Cheddar Mac

4 servings


12 ounces elbow pasta or chickpea elbow pasta

4 tablespoons unsalted butter, divided

3 tablespoons all-purpose flour

1 cup milk

½ cup stout beer

½ teaspoon fine sea salt

2 cups grated white Cheddar cheese (8 ounces)

2 garlic cloves, minced

1 teaspoon fresh thyme leaves

½ cup panko bread crumbs

½ cup Cheddar Whisps, crumbled



  1. Preheat oven to 375℉.
  2. Bring a large pot of water to a boil. Add pasta and cook according to package directions.
  3. Meanwhile in a medium ovenproof skillet melt 3 tablespoons butter over medium. Whisk in flour until smooth, then whisk in milk, beer, and salt. Bring to a simmer, whisking constantly, until thickened. Stir in cheese and take off heat.
  4. Drain pasta well and stir into cheese sauce.
  5. In a small skillet melt 1 tablespoon butter over medium. Add garlic and thyme and cook until fragrant, then stir in bread crumbs and Whisps. Cook, stirring, until browned, about 5 minutes. Sprinkle crumbs over mac and cheese.
  6. Bake until browned and crusty, about 15 minutes.