In a medium skillet over medium-low heat, melt the butter. Add the minced garlic and panko breadcrumbs, stirring constantly until the crumbs are lightly golden and you catch that irresistible, nutty aroma. Pull from the heat, stir in salt, pepper, and minced parsley, then set aside—your topping should be crispy and fragrant.

Bring a large pot of generously salted water to a lively boil, then drop in the elbow macaroni and cook just until al dente, so the noodles still hold their shape. Before draining, reserve about a cup of the pasta water (handy for adjusting creaminess later), then drain the rest.

In a large saucepan over medium heat, melt the butter, then sprinkle flour over and whisk together for about a minute. The mixture will bubble and smell slightly nutty but shouldn’t darken. Still whisking, slowly add Guinness, milk, half and half, salt, pepper, and Dijon. Let this come to a gentle simmer, whisking often, until it thickens enough to lightly cling to your whisk—this takes just a few minutes.

Lower the heat and add cream cheese with 2/3 of your shredded cheddar (about 2.5 cups). Whisk or stir until the sauce is completely smooth and silky. Watch for the sauce to turn glossy and coat the spoon.

Add in your drained macaroni and stir to coat every nook and cranny. Sprinkle in the remaining cheddar and let it melt in, which creates those dreamy strings of cheese. Let the pot sit over low heat for a few more minutes, stirring every so often—this lets the noodles soak up maximum flavor and gives the sauce a luscious, velvety sheen.

Spoon the macaroni and cheese into your favorite bowls and sprinkle generously with the reserved toasted garlic breadcrumbs. Serve right away while bubbling hot and perfectly creamy.