Beer Cheese Spaghetti Sauce Food

BEER CHEESE MAC AND CHEESE

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.

OHIO-STYLE BEER CHEESE

Steps:

• Melt the butter in a medium pot over medium heat. Whisk in the flour and saute for 1 minute. Stir in the garlic and cook for about 1 minute. Whisk in the beer and mustard and cook, stirring, for a few minutes until the mixture begins to simmer and thicken. Whisk in the grated cheese a little at a time. Once all the cheese has been added, continue to cook, whisking, until the sauce is smooth and just beginning to bubble, another 5 to 7 minutes. Whisk in the heavy cream and season with salt and pepper. Transfer to serving bowl and serve with soft or hard pretzels.

BEER CHEESE PASTA SAUCE

Steps:

• In a small pan, melt butter for about 2 minutes. Don't let it brown. Add in flour to form a roux.
• In a medium sized sauce pan, over medium heat, heat half & half, Cheez Whiz, beer and beef broth, stirring constantly. When sauce reaches approximately 140 degrees F. add the roux. Continue cooking, stirring constantly until sauce reaches 160 degrees F. Don't let it come to a boil, you don't want it to curdle.
• Serve immediately over prepared pasta, topped with bacon if desired.

BEER CHEESE SPAGHETTI SAUCE

Steps:

• 1. (For ease, use the Cheese Whiz jar to measure milk, beer, and broth.)
• 2. Heat cheese, milk, beer and broth to 140 degrees, stirring constantly. Melt butter in saucepan and add flour. Stir until blended. Cook 2 minutes but do not brown. Stir into cheese mixture and heat to 160 degrees stirring constantly. Remove from heat and add bacon bits. Serve over favorite pasta. This freezes very well. Add small amounts of milk to desired consistency when reheating.

BEER CHEESE SAUCE (FOR EVERYTHING)

Steps:

• Toss the cheese with the flour or starch and set aside.
• In a large sauce pan over medium-low heat melt the butter and saute the minced garlic just until it is fragrant and begins to soften.
• Move the pan away from the heat temporarily and slowly add the beer, stirring constantly. Return to the stove ring, and simmer for 2-3 minutes to reduce Add the heavy cream and oregano and simmer for another 2-3 minutes.
• Remove from the heat and slowly begin to incorporate the prepared cheese, about a handful at a time, stirring as you go. Once all the cheese has melted into the sauce you can place it back over a stove ring on low heat for a final thermal boost, about 1 minute. Stir again and enjoy while warm.

VEGAN BEER-CHEESE SAUCE

Steps:

• Purée 4 oz. firm tofu (¼ of a 16-oz. block), cut into cubes, ¼ cup neutral vegetable oil, ¼ cup nutritional yeast, 1 Tbsp. IPA-style beer, 2 tsp. lemon juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender until smooth.