Beer Mac And Cheese Food

BEER MAC 'N' CHEESE

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.

BEER CHEESE MAC AND CHEESE

Steps:

• Heat oven to 350°F.
• Cook pasta to al dente according to package directions. Drain. Set aside.
• Melt butter in 12-inch skillet over medium-high heat until sizzling. Add chopped onion and garlic; sauté 2 minutes. Add flour, whisking constantly, until light golden in color. Slowly add half & half, whisking constantly. Slowly add beer; continue whisking until mixed. Add Deli American, Provolone and dry mustard. Stir until cheeses are melted. Add cooked pasta; stir to combine.
• Spoon about 1 cup macaroni and cheese into each individual crock. Top each crock with 1 tablespoon Parmesan cheese and crushed pretzel nuggets. Place crocks onto baking sheet. Bake 15-20 minutes or until heated through and Parmesan is light golden brown.

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.

BEER MAC AND CHEESE RECIPE

Steps:

• Place a large pot of salted water on the stove to boil. Once boiling, cook the macaroni according to package instructions. Drain and set aside.
• Meanwhile, pour a bottle of beer in a second large pot. (Choose a light crisp beer that you like to drink.) Place the pot over high heat, and add the cream cheese. As the beer starts to simmer, break the cream cheese into pieces with a whisk and whisk into the beer. Add the shredded cheddar. Warm and whisk until completely smooth.
• Once the pasta is cooked and drained, pour it into the cheese sauce. Reduce the heat to low, then stir and cook another 3 minutes to thicken. Salt and pepper to taste.
• To serve, scoop the beer mac and cheese into bowls and sprinkle with crumbled bacon.

BEER MACARONI AND CHEESE

Steps:

• Cook Bacon, Drain Bacon Fat, and Chop into bacon Bits. Set Aside.
• Preheat oven to 375 F.
• Cook pasta according to directions on box until just al dente. Drain and Set aside. (Pasta will finish cooking in the oven)
• In a large saucepan, melt the butter over medium-high heat.
• Once the butter is melted whisk in flour
• Cook until the mixture is bubbly and golden in color, should take about 2-3 minutes.
• Add milk and beer into the saucepan. Whisk the mixture while adding the milk and beer.
• Add the cheese and stir until melted.
• To thicken the cheese sauce a bit, I let the mixture come to a low boil and while stirring it every so often, I let it simmer for about 5 minutes.
• Stir in pepper & paprika.
• Add the cooked noodles to a casserole dish.
• Pour cheese over the noodles and stir to combine.
• Once all noodles are coated, sprinkle in the bacon and stir.
• Top the cheesy noodles with bread crumbs.
• Bake for 30 minutes at 375F.
• Once Cooked, Remove from oven, Sprinkle Top of the Beer Macaroni and Cheese with any leftover bacon and sprinkle with dried parsley.

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.

JIM'S BEER MAC AND CHEESE GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a bowl.
• Heat butter in a skillet over medium heat. Whisk flour into melted butter until a thick paste (roux) forms, about 2 minutes. Add nutmeg; cook and stir until incorporated, about 1 minute. Gradually pour beer and milk into roux, whisking constantly until smooth; bring to a boil. Reduce heat to medium low and simmer sauce for 5 minutes; season with salt and pepper.
• Remove skillet from heat; stir 2/3 of the Cheddar cheese and 2/3 of the Gruyere cheese into the sauce until melted. Pour sauce over pasta and stir to coat; spoon into the prepared baking dish. Sprinkle remaining Cheddar cheese and Gruyere cheese over pasta mixture; top with bread crumbs.
• Bake in the preheated oven until bubbling and cheese is melted, about 40 minutes.

BEER MAC AND CHEESE

Steps:

• Cook pasta in very salty water until al dente. When pasta is cooked, drain and set aside.
• Return pasta pot to stove over medium heat.
• Add butter to pot and heat until melted.
• Add green onions to butter and sauté, stirring occasionally, for 1 minute until onions have softened.
• Whisk flour into the butter to form a roux. Cook for 30 seconds to 1 minute until roux is bubbling and has slightly darkened.
• Slowly add beer to roux, whisking constantly to work out any lumps.
• Slowly whisk milk into sauce, whisking constantly to work out any lumps.
• Cook sauce, whisking frequently, until mixture has thickened and is barely simmering, about 6-8 minutes.
• Remove sauce from heat. Add cheddar cheese and stir until melted.
• Add salt and pepper to taste.
• Add cooked pasta to sauce and toss to coat.
• Top mac and cheese with additional green onions (optional) and serve immediately.

CREAMY BAKED MAC AND CHEESE (WITH 5 CHEESES)

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!

MAC AND CHEESE AND BEER

Steps:

• Combine the crushed pretzels and parmesan cheese in a small bowl. Set aside.
• Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
• Place the bacon in a large, deep pot, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Place the bacon slices on a paper towel-lined plate. Pour off the bacon fat, reserving 2 tablespoons of the fat.
• Melt the butter in the saucepan with the reserved bacon fat over medium heat. Stir in the onion, celery, carrots, and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the flour, and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk the mustard, the beer, and finally the milk into the flour mixture; bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 5 to 10 minutes.
• Stir in the cheese, bacon, red pepper, salt, and pepper. Turn off the heat, and stir in the cooked macaroni. Sprinkle with the pretzel and cheese mixture before serving.

BEER MAC AND CHEESE

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.

BAKED BEER MAC AND CHEESE

Steps:

• Preheat oven to 350°F. In a small bowl, combine melted butter, panko, and parmesan together until well-combined and panko is well-coated. Set aside.
• Bring a pot of well-salted water to a boil over high heat. Add pasta and turn down to medium-high heat. Cook according to box instructions less one minute.
• Meanwhile, add butter to a medium saucepan over medium heat. Once the butter has melted starts to bubble, add the flour, then whisk together to combine. Once the roux begins to bubble, slowly poor the milk and beer in, whisking as you pour.
• After all the milk and beer has been added, continue to heat the bechamel, while continuously whisking. Heat the bechamel until it begins to bubble and has thickened to the consistency of full-fat buttermilk. Remove from the heat, then add all the cheese and stir lightly. Set aside to let the cheese melt.
• After 3 or so minutes, stir the cheese sauce to evenly combine. Add noodles and sauce to a 9" cast iron skillet or a rectangular baking dish, then fold the noodles and sauce together until each noodle is well-coated in sauce.
• Sprinkle the panko topping over top of the mac and cheese, then place into the oven to bake for 25 minutes, or until the panko topping is golden and the cheese sauce is boiling.

SMOKEY BEER MACARONI AND CHEESE

Steps:

• Stir together all the ingredients for the topping in a small bowl and set aside.
• Preheat the oven to 425F. Spray the inside of a 9 by 13-inch casserole dish with cooking spray.
• Melt the butter in a large saucepan over medium heat. Add the onion and cook until starting to soften, about 3 to 5 minutes, stirring occasionally.
• Stir in the flour and cook for 30 seconds to 1 minute.
• Slowly whisk in the beer and milk and stir in the salt, paprika, garlic powder, Worcestershire, and pepper.
• Bring up to a simmer, turn the heat to low, and cook for 2 minutes, whisking constantly.
• Whisk in the cream cheese until melted, and then whisk in the shredded cheese a handful at a time until it's fully incorporated. Reserve 1 cup of the shredded yellow cheddar so you can stir it in along with the pasta. Once the cheese is incorporated, continue simmering for a minute or two while stirring until the cheese sauce is thick and creamy. Remove from the heat.
• Stir the cooked pasta and reserved 1 cup shredded yellow cheddar into the cheese sauce, and pour it into the prepared casserole dish. Sprinkle on the topping.
• Bake (uncovered) until bubbling throughout, about 15 minutes. To brown the top, run it briefly under the broiler once it's done baking.
• Serve warm!

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.

THE ULTIMATE COMFORT FOOD: 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 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 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. Enjoy!

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.

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.