BEER CHEESE MAC AND CHEESE
This beer cheese mac and cheese is a bold, rich, comforting and easy pasta recipe that everyone will love. It's quick, easy, and will be ready in less than 30 minutes.
Provided by lyuba
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to boil and season with salt. Cook pasta according to the box instructions. Drain completely once pasta is cooked.
- While pasta is cooking, make the beer cheese sauce.
- Prepare the ingredients before starting to cook the sauce because this is a fast recipe and you will want to have the ingredients next to you. Measure ingredients and grate the cheese.
- Melt butter over medium heat and whisk in flour until smooth.
- Start pouring in beer while slowly whisking. Let the mixture come to a simmer.
- Whisk in milk, mustard, salt, and paprika.
- Add cheeses a handful at a time while slowly and constantly stirring.
- Once all cheese is melted and smooth, add pasta. Stir until all completely combined. Let it cook on medium-low for just a couple more minutes and take off heat.
Nutrition Facts : Calories 512 kcal, Carbohydrate 48 g, Protein 23 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 69 mg, Sodium 658 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
BEER MAC AND CHEESE
Beer Mac and Cheese combines the classic comfort food of macaroni and cheese with the adult twist of beer flavor in a beer cheese. Topped with crunchy pretzels, this makes a great game-day dish!
Provided by aseasonedgreeting
Categories Main Dish
Time 35m
Number Of Ingredients 1
Steps:
- Bring a large pot of salted water to boil, then cook the macaroni pasta. Preheat oven to 350.
- Pour 1 and 1/2 cups of mini pretzels into a resealable bag. Use a meat tenderizer (or a hammer like I did) and pound to crush the mini pretzels. You don't want to make a powder out of all the pretzels, you still want some chunky pieces in there. Pour into a bowl.
- Melt the 2 tablespoons of butter in a medium pot over medium heat. Next, add 2 tablespoons of flour and stir to combine. Cook for about 30 seconds.
- Pour in the 3/4 cup of beer, cook for 30 seconds then add the 1 cup of half and half. Cook over medium heat for 3 minutes to slightly thicken the sauce. Next add the 1 and 1/2 teaspoons of Dijon mustard, the 1 and 1/2 teaspoons of Worcestershire sauce, 1/2 teaspoon of salt, 1/2 teaspoon of garlic powder and stir so all of the seasonings have blended into the sauce.
- Next, pour in the 4 cups of shredded sharp Cheddar cheese (1 cup at a time) and whisk until the cheese has melted into the sauce. Simmer an additional 2 minutes. If the sauce is too watery, add 1 or 2 teaspoons of cornstarch and bring the sauce to a simmer to thicken.
- Pour in the cooked macaroni and stir to coat all of the noodles, then pour into a 9×13 baking dish. Top with the crushed pretzels, then sprinkle with paprika (for color). Bake for 20 minutes.
CREAMY BAKED MAC AND CHEESE (WITH 5 CHEESES)
Beer, cheese and pasta is definitely a winning combination, don't ya think? Enter this delicious creamy baked mac and cheese recipe! This baked pasta has mozzarella, cheddar, Gouda, Parmesan and cream cheese for one creamy bite. The beer adds a subtle flavour and sweetness to the mix; it's definitely comfort food that's perfect on a cold day.
Provided by Dawn | Girl Heart Food
Categories Main Course
Time 1h35m
Number Of Ingredients 23
Steps:
- Preheat oven to 375 degrees Fahrenheit. Spray a baking dish (like a 9-inch x 13-inch deep baking dish) with cooking spray or grease with butter and set aside.
- Place milk in a small saucepan and keep over low heat just to warm through.
- Cook macaroni pasta according to package instructions one minute short of al dente (it will finish cooking in the oven). Drain and set aside.
- Heat olive oil in a large heavy-bottomed pot on the stovetop over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook an additional 1 minute. Add salt, pepper, paprika, mustard powder, cayenne pepper, nutmeg, and black pepper. Stir.
- Add butter to onion mixture and melt. Add flour and stir to combine and cook for 2 to 3 minutes. Add half of beer, stirring until thickened slightly. Add remaining beer, stirring for a couple more minutes until thickened slightly.
- About a cup at a time, add the warmed milk to the pot, stirring between each addition and letting thicken slightly. Add cream cheese and whisk until incorporated.
- Turn off heat and add 2 cups of mozzarella and all of the cheddar and gouda. Stir in cooked pasta.
- Pour pasta mixture into prepared baking dish. Top with bread crumbs, Parmesan and remaining 1.5 cups of mozzarella cheese. Bake for 25 to 30 minutes until top has browned slightly and mixture is bubbly.
- Carefully remove from oven and let cool for 15 to 20 minutes.
- While mac and cheese is cooling, place bacon on a sheet pan (in a 375 degree Fahrenheit oven) and bake for 15 to 20 minutes or until crispy. Remove and drain on a paper towel-lined plate to remove any excess grease. Crumble over mac and cheese and garnish with parsley to taste, if using. Serve and enjoy!
BEER MAC AND CHEESE
I had a beer and cheese dip at the Melting Pot last Christmas and it was amazing. So when I came across this recipe, I knew it would be a winner. This is one of my husbands favorite dishes.
Provided by Flautatime
Categories Cheese
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large pot, over medium-high heat, bring two quarts water and 1 teaspoon salt to a full rolling boil. Gradually add macaroni and boil approximately 10 minutes or until pasta reaches desired tenderness. Drain.
- Melt butter and olive oil in a saucepan over medium heat. Sauté shallots in butter and olive oil for approximately 2 minutes or until they begin to turn transparent. Add flour to the pan, stirring constantly until a smooth paste forms. Stirring constantly, gradually add milk and continue cooking until mixture is thick and bubbly (mixture should coat the back of a spoon). Add 8 ounces of cheese and stir until completely melted. Remove from heat and add beer, mustard, garlic powder, pepper and remaining salt. Stir well.
- Spray a 9" x 9" square glass pan with non-stick cooking spray. In the large pot, combine macaroni and cheese sauce and stir. Pour into 9" x 9" baking dish, cover with foil and place into preheated oven and bake for 15 minutes. After 15 minutes, remove foil and continue cooking, uncovered for another 15 minutes.
- Remove macaroni and cheese from the oven. Allow to cool for approximately 5 minutes before serving.
Nutrition Facts : Calories 1140, Fat 65.3, SaturatedFat 37, Cholesterol 174, Sodium 2110.8, Carbohydrate 85.4, Fiber 3.3, Sugar 15.3, Protein 48.7
BEER MACARONI & CHEESE
Creamy with a hint of beer, this cheesy mac is one of our favorites for a big family dinner. -Lauren Petersen, Marysville, Washington
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Cook macaroni according to package directions for al dente. , Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 tablespoon Parmesan cheese until melted. Add chives., Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses., Bake, uncovered, at 400° for 15-20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 420 calories, Fat 23g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 641mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
BEER MAC 'N' CHEESE
A staple of Manhattan's East Village, Emma Freud's cheddar and pale ale pasta dish is the ultimate comfort food
Provided by Emma Freud
Categories Dinner, Main course, Pasta, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Heat the grill to its highest setting. In a flameproof casserole dish or metal frying pan, melt the butter and fry the garlic for 2 mins. Add the spinach and cook until it wilts, about 2 mins. Pour in the milk and beer and bring to a gentle bubble. Add the macaroni and stir intermittently for around 20 mins until the pasta is cooked and covered in sauce.
- Stir in the cheddar and half the mozzarella. When it starts to melt, sprinkle the remaining mozzarella on top and put it in the oven for around 7-10 mins or until browned on top and sensational underneath.
Nutrition Facts : Calories 589 calories, Fat 35 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 1.4 milligram of sodium
BEER CHEESE AND MAC
Provided by Damaris Phillips
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F.
- Bring a large pot of salted water to a boil and cook the pasta to al dente according the package direction.
- Combine the beer, half-and-half and cream cheese in a large saucepan over medium-low heat and cook, whisking, until the cream cheese is melted and well incorporated, about 5 minutes.
- Add the harissa and mustard powder to the saucepan. Season with salt and pepper and whisk to incorporate. Stir in the Cheddar and smoked gouda and cook, stirring, over low heat until all the cheese is melted.
- Add the pasta and toss to combine. Pour into an 8-inch square baking dish. Combine the super-aged gouda, breadcrumbs and oil in a small bowl and sprinkle over the top of the pasta. Bake until golden brown and bubbly, 20 to 25 minutes.
BEER BACON MAC AND CHEESE
From Slow Roasted Italian Site: A grown up Mac n Cheese that is super cheesy and starts with thick cut bacon cooked in a skillet and a magical cheese sauce is created out of the bacon drippings. Your favorite beer is cooked right into the mixture and a mixture of smoky spices are added in. The cooked beer imparts a very distinctive taste that you can not get with any other ingredient.
Provided by Bonnie G 2
Categories Macaroni And Cheese
Time 25m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 15
Steps:
- Bring an 8 qt covered pot filled with water to a boil over high heat. Once it boils, add a handful of salt and pasta. Reduce heat to medium high and cook uncovered to al dente (has a bite to it). Drain and set aside.
- Meanwhile, heat a large 12" skillet over medium-high. Using clean kitchen shears cut bacon into bite-size pieces over the skillet and let them to fall into the pan. Stir occasionally as needed. Cook until crisp.
- Once bacon is cooked through, remove bacon to a bowl with a slotted spoon. Reserve 2 Tbsp of bacon drippings and discard the rest. Wipe the side of the skillet to avoid flame ups.
- Pour reserved bacon drippings back into the skillet over medium heat and add butter.
- Once the butter is melted add flour and whisk to combine. Cook for 2-3 minutes to allow the flour-y taste to cook off.
- Add spices, beer and chicken broth. Whisk to combine. Allow to come to boil for 3 minutes, whisking occasionally to help pick up the bits on the bottom of the pan.
- Add milk. Whisk to combine. Bring back to a bubble. Once you see the first few bubbles in the pan remove from heat and add cooked bacon, Worchershire and cheese. Stir to combine.
- Add pasta to sauce and stir to combine. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce.
- Pour into a casserole dish and sprinkle with chives and serve.
- NOTES from Author of recipe Donna Elick :.
- Recipe may be doubled. Simply use 2x the ingredients and follow cooking directions.
- The sauce will thicken as it cools. If the sauce is too thick, add milk a few tablespoons at a time until it reaches your desired consistency.
- Reheat instructions: Add pasta to pot with milk. Heat until warmed through, adding 1/4 cup of milk at a time until desired constancy is reached.
- Freezing instructions: Allow pasta to come to room temperature. Place in resealable plastic bag or container. If using a container press a small piece of plastic wrap over top to avoid freezer burn. Will keep for up to 6 months. To reheat, that pasta and follow reheat instructions.
RACKHOUSE PUB'S BEER-BAKED MAC 'N' CHEESE
Just when you thought mac 'n' cheese couldn't get any better, the Rackhouse Pub in Denver decides to add beer to this quintessential comfort food. And it's magical. The recipe combines no less than five -- yes, five -- kinds of cheese in a rich base lightened with a cup of amber ale and then bakes it all under a crust of panko crumbs and Parmesan cheese to rich, crisp, golden perfection. The recipe was printed in the Los Angeles Times' Culinary SOS column.
Provided by blucoat
Categories Macaroni And Cheese
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- In a medium, heavy-bottom pot, melt the butter over medium heat. Whisk in the flour to form a light roux. Slowly whisk in the beer and half and half.
- Add the Brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the Gorgonzola, cheddar and 1 cup Parmesan cheese.
- Stir in the pasta, taste and adjust the seasonings as desired with salt and pepper (some of the cheese will be salty and the mixture may need only a little salt, if any).
- Pour the mixture into a 13-by-9-inch baking dish. Top the mixture by sprinkling over the remaining Parmesan cheese and panko crumbs. Place the dish in the oven and bake until the sauce is bubbly and the toppings are crisp and golden, about 1 hour. Cool slightly before serving.
Nutrition Facts : Calories 452.3, Fat 30, SaturatedFat 17.9, Cholesterol 89.6, Sodium 589.4, Carbohydrate 31.5, Fiber 3.4, Sugar 1.4, Protein 14.9
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