2 Guinness recipes you can eat instead of sip
Most of the time, Guinness is enjoyed exactly how Arthur Guinness envisioned it when he started brewing the dark-colored but light-bodied Irish dry stout more than 200 years ago: in a pint glass with its signature creamy head.
But it also can be the surprise ingredient in any number of dishes, including savory stews and grilling or braising sauces.
Its rich and coffee-like malted flavors also complement sharp cheddar and bittersweet chocolate, ingredients many of us have in the fridge or pantry at any given moment.
These two recipes demonstrate how the world's best-selling stout can elevate two everyday American dishes - a creamy pot of mac and cheese and a pan of rich and fudgy brownies.
Both are quite easy to pull together and gain a touch of unexpected umami from the beer. Most of the alcohol will burn off during cooking but neither is completely alcohol-free.
Guinness Mac and Cheese
PG tested
This flavorful super-easy stovetop mac and cheese is made with Guinness stout, sharp Irish cheddar and a touch of Dijon mustard. It's creamy and cheesy with an optional crunchy breadcrumb topping. Best part: It takes only about 20 minutes.
For topping
4 tablespoons unsalted butter
4 garlic cloves, minced
¾ cup breadcrumbs
1 tablespoon chopped fresh Italian parsley
For mac and cheese
2¼ teaspoons salt, divided
1 pound elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
⅔ cup Guinness stout
1½ cups whole milk
½ cup half and half
A few grinds of black pepper
1 tablespoon Dijon mustard
3 ounces cream cheese, cut into pieces
3¾ cups grated Irish cheddar cheese
Begin by making the topping: In a medium skillet, melt 1 tablespoon of butter.
Add minced garlic and cook, stirring constantly, for 30 seconds. Do not brown the garlic! Add breadcrumbs and cook on low heat until they turn a golden brown. Next, add the Italian parsley. That's it - transfer the topping from the skillet into a bowl and set aside.
Bring a pot of water to a boil. When the water is boiling, add 2 teaspoons of salt. Cook the elbow macaroni until it's al dente.
Remove 1 cup of the pasta water and set it aside (you'll need this later when you're making the sauce). Drain and rinse the pasta, then set it aside while you prepare the sauce.
In a large saucepan over medium heat, melt 2 tablespoons of butter. Once it's melted, whisk in flour. Whisk for 1 minute to create a roux for the sauce.
Continue to whisk as you slowly add Guinness stout, followed by milk, half and half, remaining ¼ teaspoon salt, black pepper and Dijon mustard.
Bring to a simmer and cook, whisking now and then, until the sauce thickens. This will take about 2 minutes.
Add cream cheese and 2½ cups of grated cheese. Stir the mixture until the cheeses are incorporated.
Add cooked pasta followed by the remaining 1¼ cup grated cheese. Stir gently until the remaining cheese is melted and the pasta is heated through. Since the mac and cheese does not go in the oven, it is essential that the pasta is reheated in the sauce. If the sauce seems too thick, drizzle in a little bit of the reserved pasta water.
Place the hot mac and cheese in a serving bowl and sprinkle on the topping. It's time to dig in!
Serves 6.
Guinness Brownies
PG tested
These Guinness brownies are made from reduced Guinness stout. They're fudgy, rich and topped with espresso- and Guinness-infused frosting.
For brownies
1 12-ounce bottle Guinness Draught Stout
¾ cup unsalted butter
8 ounces semi-sweet chocolate chips
1¼ cups granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon espresso powder
For frosting
½ cup unsalted butter, softened to room temperature
2 cups confectioners' sugar
2–3 tablespoons reduced Guinness
1 teaspoon espresso powder
½ teaspoon pure vanilla extract
¼ teaspoon salt
In a small saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to ⅔ cup, about 12–15 minutes. Set aside to cool for at least 10 minutes. You will use ½ cup in the brownies and the rest in the frosting.
Preheat the oven to 350 degrees and grease a 9-inch square baking pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
Place butter and chopped chocolate in a large microwave-safe bowl. Melt in 30-second increments, whisking after each, until completely smooth.
Whisk in the sugar and ½ cup of reduced Guinness until completely combined. Whisk in the eggs and vanilla extract.
Finally, whisk in the flour, salt, and espresso powder (if using). The batter will be thick and shiny. Pour/spread evenly into prepared pan.
Bake for 32 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out coated with wet batter, the brownies need more time. If there are only a few moist crumbs, the brownies are done.
Remove from the oven and place on a cooling rack to cool completely in the pan before frosting or cutting.
Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2–3 minutes. Add the confectioners' sugar, beating on low at first then increasing to high speed.
Once creamy and combined, beat in 2 tablespoons of reduced Guinness, the espresso powder, vanilla extract, and salt. Taste. Add the remaining reduced Guinness if needed. If you want the frosting a little thinner, beat in a splash of milk.
When cool, lift the brownies out by gripping the parchment overhangs and transfer to a cutting board. Spread frosting over cooled brownies. Use a sharp knife to cut into squares.
Cover and store leftover brownies at room temperature for up to 1 week.
Makes 16-20 brownies.
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This story was originally published June 1, 2026 at 4:18 AM.