Grilled Guinness® Mac & Cheese
with Leeks, Chives and Balsamic Dressed Baby Leaves
- Cereals containing gluten
- Wheat
- Milk
- Egg
- Sulphites
- Soya
- May contain traces of allergens
- Milk
Ingredients
180 grams
Macaroni
(Contains: Cereals containing gluten, Wheat May be present: Soya)
1 unit(s)
Leek
60 grams
Mature Cheddar Cheese
(Contains: Milk May be present: Milk)
1 unit(s)
Garlic Clove
1 bunch(es)
Chives
40 grams
Guinness Paste
150 grams
Creme Fraiche
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
50 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
20 grams
Butter
1.5 tbsp
Plain Flour
225 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of water to the boil with 0.5 tsp salt for the macaroni.
When your pan of water is boiling, add the macaroni and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Heat a drizzle of oil in another large saucepan on medium-high heat.
Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 6-8 mins, stirring occasionally.
While the veg cooks, grate the Cheddar cheese. Peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier).
Once the leeks have softened, add the garlic and stir-fry for 1 min more.
Melt in the butter (see pantry for amount), then stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the Guinness® paste. Season with salt and pepper.
Bring to the boil, then stir and simmer until thickened, 1-2 mins.
Stir the creme fraiche into the sauce and simmer, 1 min more.
Remove from the heat and stir through half the Cheddar and half the hard Italian cheese until melted, then season with salt and pepper.
Once the macaroni is cooked, stir it through the cheese sauce along with half the chives. Add a splash of water if it needs loosening a little. Taste and season with salt and pepper if you feel it needs it.
Meanwhile, turn your grill on to high.
Transfer the mac & cheese to an appropriately sized ovenproof dish and sprinkle over the remaining cheeses.
Once hot, grill until golden and bubbling, 5-6 mins.
When ready, allow it to stand for a couple of mins before sharing between your bowls.
Sprinkle over the remaining chives.
Serve the leaves on the side with a drizzle of olive oil and balsamic glaze to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Guinness paste adds an unusual and well-received twist on a classic mac and cheese; some found the flavour too strong or rich, while others felt it could be more pronounced.
- Ease of prep: Straightforward to make with accurate timings, making it a reliable weeknight comfort dish.
- Suggestions: If the sauce feels too rich, the dressed baby leaves on the side help cut through it nicely. Those cooking for children or Guinness-averse guests found it still worked well without the paste.
- Portions: Portion size was generally well received, though some felt the dish could benefit from an additional vegetable side beyond the baby leaf salad.
