Black and Tan Irish Mac and Cheddar

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I just love to see that people are still making my recipe! Thank you for all the great comments:

Best,

Autumn

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The best mac and cheese I have ever made. I was very apprehensive that it was a stove top recipe, I am a fan of baked mac and cheese but everyone at dinner agreed it was the best mac n cheese they have had. I read where someone said it was too much sauce but as it cooled, it was just enough for our tastes. I used smoked fontina because I couldnt find the smoked guyere. The cheese guy at Whole Foods said it would be a good substitute and it was. I could not believe how creamy the sauce was. Didnt do the bread crumbs because I thought it would be extra calories and wouldnt add much to the dish. I did sprinkle bacon over the top of it. I cant believe anyone would rate this less than five stars!

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Absolutely delicious! Only changes made were: cooking the liquid and cheese, (on very low heat until well thickened, adding a light layer of asiago cheese over butter and panko topping, and baking for 30 mins. Family was thrilled with the results, (and they're picky eaters but did requested more applewood smoked bacon next time! Said this recipe is nearly identical to the Black and Tan Mac 'n Cheese at one of our favorite restaurants, Pour House in Sea Isle City, NJ! Thank you Autumn, it's a real hit! About the ingredients? One stop shopping at my grocery store!

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I've been making this recipe for a few years now. I always make it for St. Patrick's Day, but it's delicious any time of year. Some of the ingredients are a bit pricey, but I promise it tastes just as good with regular salted butter and regular extra sharp cheddar. It's also delicious when you add a bit of sauteed shallots, it adds a distinctive deep richness to the flavor. I'm actually making it for dinner tonight, and we can't wait!!

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For the time it took to make this, in additon to the time it took to find all these special AND expensive items, this just wasn't that great. The cheese flavor was great, but I could not taste the beer at all because of how empowering the cheese was - so why bother - that's another 5 bucks wasted. Also, there was WAY too much sauce for how much pasta this called for - I'd add another 1/2 box of pasta next time or bake it as others have suggested to get rid of the excess goo. After we finished eating, I forked out the extra pasta into a new bowl and at least a cup worth of extra sauce - that's a lot. I may add that the crusty bacon breading top was amazing - the taste of the bake without the time. Overall, boo.

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Just made this for dinner tonight and both my husband and myself cannot get over how good this home made Irish mac & cheese is!

First, I will add that both of us really enjoy Irish beer as I know others mentioned they did not like the beer flavor. We used Guinness stout and Harp lager, we bought the special Irish Cheddar, special salted Irish butter, and the very expensive smoked Guiyere (which we feel now that we made the dish could be substituted with any mild creamy cheese you like i.e. fontina, mozzarella, Colby It did not need to be pricey smoked Guiyere and you are only using 3 oz of it anyway.

This was our first time using IRISH cheddar. It does have a different flavor than US cheddar cheeses - it was tangy, creamy and delicious. We found an Irish vendor that sells to stores in the US: Kerry Gold. Google them and see if they sell their Irish cheddar and butter at a store near you. Both the butter and the cheese had a creamy taste and were different in flavor than the US versions.

We followed the recipe exactly and it came out creamy, thick and tasty. The cheese sauce was thick after standing in the pot for 3-5 min or so. If yours was runny, it could be that you did not use enough flour in the rue or you did not whisk constantly while slowly adding the cheeses, or you shredded your cheeses too finely. Our cheese all melted well in the finished dish, not grainy and did not separate at all. The beer flavor is there, but subtle behind the yummy cheeses and bacon topping. Be sure to use beer you would like to drink, as it concentrates the flavor when you cook with it like wine. Will definitely make this again. Thanks Autumn!!

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I have made this recipe twice now and have been pleased each time. It is a great twist on an American tradition. I have subbed the ziti with both cavatappi, which was very fun, and also penne. My only complaint is that the gruyere is somewhat expensive ($12 for 6 oz! so if you are on a budget, maybe sub it for a swiss or fontina or something. I don't agree that you have to like the beers. The flavor is very subtle. The sauce is fun to make and very creamy. I always get lots of compliments too!

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I baked the mac n cheese like some reviewers said to but it didn't help it. The mac and cheese wasn't creamy and all you could taste was the beer. I won't be making this again.

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This was absolutely delicious! A very unique taste unlike any other mac and cheese dish I've ever had. The flavors of the beer and Autumn's choice of cheeses are what really bring the flavors alive. There was a comment posted by "anonymous" on 3/3 that stated "the beer and smoked cheese stood out while everything else seems bland" - I'm not sure what he/she expected since these are the main components to this recipe.

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This was a super-easy recipe and it tasted fabulous. Loved how quick everything came together. Not to mention, since it isn't baked with the topping the picky eaters that don't like the crunchy topping could avoid it and those that wanted a little extra could have it easily. This even reheated well!