Beer Cheese Mac And Sausages Food

BEER-CHEESE MAC AND SAUSAGES

Steps:

• Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. Cook and drain macaroni as directed on package using minimum cook time. Rinse and return to saucepan.
• While macaroni is cooking, in 3-quart saucepan, melt butter over medium heat. Cook and stir onion in butter 2 to 3 minutes or until softened. Stir in flour; cook and stir 1 minute. Gradually stir in half-and-half, mustard, pepper sauce and salt; heat until thickened and bubbly, stirring constantly, about 5 minutes. Stir in beer. Remove from heat; let stand 2 to 3 minutes. Stir in cheese until melted. Add sausages to cooked macaroni. Stir in cheese sauce. Spoon macaroni mixture into casserole.
• Bake 30 to 40 minutes or until bubbly and top begins to brown. Top with popcorn just before serving.

MACARONI AND CHEESE WITH SAUSAGE

Steps:

• Preheat the oven to 425 degrees F.
• Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions for al dente. Reserve 1 3/4 cups of the pasta cooking water and then drain the pasta; set aside.
• Heat the oil in a large Dutch oven or saucepot over medium-high heat. Add the sausage and cook until lightly browned, breaking up the meat into small pieces, about 5 minutes. Transfer the browned meat to a plate with a slotted spoon. Add the bell pepper, onion and a pinch of salt to the drippings in the pot and cook, stirring occasionally, until softened and lightly browned, 10 to 12 minutes; transfer to the plate with the sausage.
• Carefully wipe out the pot, add the half-and-half and cayenne and bring to a simmer over medium heat. Simmer until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in the Cheddar and Gruyere, 1 handful at time, until all the cheese is melted and the sauce is smooth. Remove from the heat.
• Add the cooked pasta and reserved pasta cooking water to the cheese sauce and stir to combine. Stir in the sausage and vegetables; adjust the seasoning with additional salt. Pour into a 9-by-13-inch baking dish and bake until bubbly and lightly browned, about 10 minutes.

BEER MACARONI & CHEESE

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.

SAUSAGE MAC N CHEESE

Steps:

• Preheat oven to 350 degrees.
• Crumble and cook sausage in a medium skillet until browned.
• Combine milk, velveeta, and mustard in a medium saucepan; cook over low heat and stir until cheese melts and the mixture is smooth.
• Stir in the cooked sausage, drained tomatoes, mushrooms, onions, and cayenne pepper. Remove from heat.
• Cook the macaroni according to package directions and drain.
• Combine the cooked macaroni and the cheese mixture in a large bowl and toss to combine.
• Spoon into a greased 2 quart casserole. Cover and bake 15-20 minutes. Sprinkle with parmesan cheese and bake uncovered for 5 mor minutes.
• Enjoy!

BEER BACON MAC AND CHEESE

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.

HALF-TIME SAUSAGE MAC AND CHEESE

Steps:

• To prep before, make light roux; melt the 4 ounces butter in heavy bottomed pan, slowly add the flour and stir until combined and smooth.
• Cook over medium heat until just golden brown; set aside.
• Grill sausages or bake in oven and set aside.
• Preheat oven to 350 degrees.
• In large pot, boil water and cook macaroni al dente.
• While pasta cooks, heat oil in a large skillet and add onions.
• Saute onions over low heat, stirring frequently.
• Add the roux to the onions and add the milk gradually, whisking to work out any lumps.
• Bring sauce to a full boil, then reduce heat and add cheese one slice at a time.
• Simmer until smooth and thickened.
• Adjust seasoning to taste with salt, pepper and nutmeg.
• Strain through a fine-mesh colander, if desired.
• Add heavy cream and simmer to a good flavor and consistency.
• Rub an ovenproof casserole dish with the garlic, then add the macaroni, sliced sausage and sauce; mix well.
• In a small bowl, mix melted butter and bread crumbs and sprinkle mixture on top.
• Cover with foil and bake for 35 minutes.
• Then take foil off, add grated cheese and cook uncovered for an additional 5 minutes. Let rest before serving.

BEER MAC AND CHEESE

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.