I can't remember what exactly I was thinking I was going to do with a couple pounds of spinach, but that happens sometimes when you shop at Costco. So, here we are staring at my refrigerator for the last several days going, "Well, I have to make something with the rest of it. I made Quinoa, Pasta, and more than one pizza (Pizza w/ Avocado, Spinach, Roasted Potatoes, & Fresh Mozzarella, Pizza w/ Avocado, Spinach, Roasted Potatoes, & Fresh Mozzarella, and Pizza w/ Spinach, Roasted Kuri Squash, Apples, & Garlic). And yet, I still have half a bag of spinach left! So, here we are, rounding it all out with my tried and true macaroni and cheese. Macaroni and cheese is one if my go-to comfort meals for a reason. It's a relatively simple pasta dish to throw together and I almost always have cheese, pasta, and some kind of dairy. It's also easy to mix and match the flavor profile. Hence, the Macaroni & Cheese w/ Spinach, Guinness, & Irish Cheddar.
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Variations of Irish Macaroni & Cheese
Spinach might not be Irish, but it is reminiscent of hearty, old world peasant food. Which also might not entirely be Irish. But Guinness is quintessentially Irish and I just so happen to have Irish Cheddar cheese. So, we're going with Irish-inspired. Which I do sometimes go with, either intentionally on St. Patrick's Day or rather less intentionally when I'm just playing around with different flavor profiles in soup. Which is actually delicious, by the way, and one of my new winter favorites. Although there are plenty of other things that you can make with liquor, spinach, and possibly cheese. There are plenty of recipes with wiggle room to mix and match in your own favorite ingredients or whatever you have on hand.
This Irish Macaroni & Cheese consists of butter, all-purpose flour, mustard, Worcestershire sauce, Spinach, Greek yogurt, Guinness, and Irish Cheddar for a beer-infused twist on a fun favorite.
Add about 4 inches of water to a large pot and bring to a boil over high heat.
Cook pasta according to the manufacturer's instructions. This typically entails boiling for about 8-12 minutes, or until barely al dente.
The pasta will cook another half hour in the oven, so make sure not to overcook them during this stage!
Drain pasta and set aside. You may want to stir it occasionally to keep the noodles from sticking together.
Prepare Roux
Preheat the oven to 350 degrees Fahrenheit.
Lightly coat the bottom and sides of a large baking dish with olive oil and set aside.
Preheat saucepan on medium-heat. Add 1/4 cup butter and melt.
Immediately when the butter melts, add flour and stir constantly until incorporated. This should take about 3 minutes.Do NOT brown or overcook, though. You just want the butter and flour to incorporate until you add the spices.
Add salt, pepper, mustard, and Worcestershire sauce. Stir constantly for 5 minutes, or until lightly browned.
Add Greek yogurt, a little at a time, and stir constantly until incorporated after each addition. Adding too much at once can cause the roux to separate. Although this is less of an issue with yogurt as it is milk or cream, it is still something to watch out for!
Meanwhile, grate the cheddar cheese and add to roux 1/2 cup at a time. Mix constantly until fully incorporated.
Slowly incorporate in beer, about 1/4 of the bottle or can at a time. Mix thoroughly to keep from separating.You want the sauce to be about the consistency of an Alfredo sauce. It should spread easily, but is not a liquid. I would suggest airing on the side of caution and adding less, mixing the pasta in, and then adding more if necessary for it to achieve the quintessential macaroni and cheese texture.
You can also use pasta water instead of or in addition to wine.
Add noodles and spinach. Stir until fully coated in the cheese sauce.
Bake Macaroni & Cheese
Pour macaroni and cheese into greased baking dish.
Bake for 30-40 minutes, or until the top begins to brown.
Let cool slightly and cut into 2-inch squares. Serve immediately.
Tips, Tricks, & Notes
You can reheat macaroni in the oven at 350 degrees for about 15 minutes. However, macaroni and cheese doesn't necessarily reheat well! After refrigeration, the noodles typically harden and the lasagna tends to dry out. The pasta will likely overcook during this process. And the cheese tends to separate and get oily if you reheat too rapidly.
Whatever you do, absolutely do not put macaroni and cheese in the microwave!!
Alternatively, you can reheat on the stovetop. Just place in a skillet with a lid and slowly bring the heat to medium. When the macaroni begins to soften, carefully spear with a silicone spatula to separate. Continue to heat with the lid on and stir occasionally. You may need to add additional milk or Greek yogurt to this to help prevent the noodles from drying out and the cheese from separating.
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