Guinness Mac and Cheese

As a life-long carnivore from an extremely carnivorous culture and family – think My Big Fat Greek Wedding when the aunt says, “You no eat meat…I make you lamb” – one of the biggest culinary challenges is feeding vegetarians dinner. An even bigger challenge can be feeding a crowd with various levels of carnivorous inclinations. SOooooooooooo, I created Guinness macaroni and cheese, a lovely update on the American classic. It’s meatless but hearty enough for even the greatest of meat lovers. Of all the things I make, this is a recipe that people ask for again and again. It is perfect served with roasted grape tomatoes… as well as a side of Italian sausage or chicken. But start things off with a small arugula simple salad.

Guinness Macaroni and Cheese
Serves 8 to 10
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 c Guinness extra stout
1 ½ c whole milk or half-and-half
1 ½ lbs sharp cheddar cheese, cubed, preferably two different kinds
3 tsp Dijon mustard
1 tsp cayenne pepper
Pinch of nutmeg
½ tsp ground pepper
1 tsp kosher salt
2/3 cup panko (or regular) breadcrumbs
1 pound elbow macaroni
Preheat the oven to 350 degrees. Cook the macaroni according to package directions until al dente. Drain and set aside. In a large saucepan, cook the butter and flour over medium heat until the flour is cooked, about two minutes. Whisk in milk in four additions, then stir in the Guinness. Keep stirring until mixture is thick. Turn the heat down to low, add the cheese in two batches, stirring constantly until the cheese is nearly melted, but a few blocks still remain. Add the mustard, cayenne, pepper, nutmeg, salt, and macaroni, stirring well after each addition. Give it a taste. If it doesn’t sing, add a large pinch of kosher salt.
Pour into a baking dish and spread breadcrumbs over the top.
Bake for 45 minutes.


Roasted Tomatoes
1 lb grape tomatoes (really any small tomato will do)
1 - 2 tbsp olive oil
Kosher salt
Pepper
Preheat the oven to 450 degrees. Line a large baking sheet with foil – you don’t have to, but it makes life easier. Place tomatoes on the sheet. Drizzle with olive oil. Sprinkle 2 large pinches each of kosher salt and pepper. Carefully roll the tomatoes around so they are coated with all that olive oil, salt, pepper yumminess. Bake for 15 minutes, or until they begin to pop and start smelling delicious.

For a crowd: You can make the mac and cheese ahead of time but wait to add breadcrumbs and bake until you want to eat it. Loosely cover the mac and cheese with aluminum foil until ready to serve. Either roast the tomatoes in the morning and serve them at room temperature, or pop them in when the mac and cheese is done. They should be ready just in time for dinner.