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 CHEESE AND MAC

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.

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.

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.

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!