This Stout Mushroom Mac & Cheese is what happens when deep, roasted stout meets sautéed mushrooms and gooey cheese in one ultra-comforting skillet.

It’s rich and hearty with layers of earthy flavor, ideal for fall and winter dinners, beer pairings, or meatless meals that still eat like a full event.

Perfect with a pint and a cozy sweater — or a side of crispy onions and zero regrets.

Ingredients

• 12 oz pasta (elbows, shells, or cavatappi)
• 2 tbsp butter
• 1 tbsp olive oil
• 8 oz mushrooms (cremini, button, or mixed), sliced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• ¾ cup stout (dry Irish stout or coffee/chocolate stout)
• ¾ cup whole milk or half & half
• 1 tsp Dijon mustard
• ½ tsp thyme (fresh or dried)
• Salt and pepper to taste
• 1½ cups shredded sharp white cheddar
• 1 cup shredded Gruyère or fontina
• Optional: ½ cup Parmesan for depth
• Optional topping: crispy onions, toasted breadcrumbs, or truffle oil

Stout Tip: Choose a dry Irish stout or smooth chocolate stout. Avoid sweet pastry stouts or overly hoppy black IPAs.

Instructions

Step 1: Cook the Pasta

Boil pasta in salted water until al dente.

Drain and set aside.

Step 2: Sauté the Mushrooms

• In a large skillet, melt butter with olive oil over medium heat.
• Add mushrooms and cook until golden and reduced, about 8–10 minutes.
• Add garlic and thyme; cook 1 more minute.
• Remove some mushrooms to top later, if desired.

Step 3: Make the Roux & Sauce

• Sprinkle flour into the mushroom skillet and stir for 1–2 minutes.
• Slowly whisk in the stout, scraping up any browned bits, then add milk.
• Simmer 3–5 minutes, until slightly thickened.
• Stir in Dijon, salt, and pepper.

Step 4: Add Cheese & Pasta

• Lower heat and stir in cheeses a handful at a time until smooth and creamy.
• Add cooked pasta and toss to coat.
• Top with reserved mushrooms or optional toppings.

Optional: Bake It

Transfer to a greased baking dish. Top with breadcrumbs or cheese.

Bake at 400°F for 10–15 minutes, or broil for 2–3 minutes until golden and bubbly.

Serving Suggestions

• Serve With:
  • Roasted Brussels sprouts
  • Garlic beer bread
  • Arugula salad with lemon vinaigrette
• Top It With:
  • Crispy onions
  • Truffle oil or chili flakes
  • A fried egg or extra mushrooms

Beer Pairing

• In the dish:
  • Guinness or Murphy’s Stout
  • Chocolate stout or oatmeal stout
• In your glass:
  • Same stout used in the sauce
  • Brown ale or porter for matching roasted notes
  • Belgian dubbel for sweetness contrast

Final Thoughts

Stout Mushroom Mac & Cheese is creamy, rich, and overflowing with umami from the mushrooms and malty beer.

It’s cozy, complex, and perfect when you want your comfort food to feel a little more grown-up — but still hit every indulgent note.

Cheers to beer, cheese, and mushrooms making mac magic! 🍄🧀🍺

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