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.
BEST-EVER BEER CHEESE SOUP
Provided by Amy Thielen
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
- Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
- Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
- Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
- Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.
BEER CHEESE SOUP II
This soup is a popular menu item in some of our favorite restaurants. It's very rich, creamy and delicious. Garnish with bacon bits.
Provided by Debbie Rowe
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
- Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
- Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 10.2 g, Cholesterol 78.1 mg, Fat 26.3 g, Fiber 0.3 g, Protein 14.2 g, SaturatedFat 15.8 g, Sodium 351.8 mg, Sugar 1.1 g
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.
MAC AND BEER CHEESE CUPS
Beer and two kinds of cheese meet in these savory mac and cheese cupcakes. Garnish with beer brats or popcorn.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h
Yield 18
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Place foil baking cup in each of 18 regular-size muffin cups. In small microwavable bowl, microwave 1 tablespoon of the butter uncovered on High 15 to 30 seconds or until melted. Stir in bread crumbs; set aside.
- Cook and drain macaroni as directed on package.
- Meanwhile, melt remaining 3 tablespoons butter in 4-quart saucepan over low heat. Stir in flour. Cook 1 minute, stirring with whisk. While continuing to stir, add milk and beer. Cook and stir 1 to 2 minutes or until thickened and smooth. Remove from heat; stir in cheeses, salt and pepper. Add cooked macaroni; stir well.
- Spoon about 1/4 cup macaroni into each cup. Top each with scant 1 tablespoon bread crumb mixture.
- Bake 25 to 30 minutes or until hot and topping is golden brown. Cool 5 minutes; remove from pan. Garnish with bratwurst or popcorn.
Nutrition Facts : Calories 170, Carbohydrate 15 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 1 g, TransFat 0 g
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
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
BEER MAC N CHEESE SOUP
Make and share this Beer Mac N Cheese Soup recipe from Food.com.
Provided by AZPARZYCH
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 2 tablespoons of the grease in the pan.
- Add the onion, carrot, celery and jalapeno and cook until tender, about 10-15 minutes.
- Add the garlic and cook until fragrant, about a minute.
- Mix in the flour and let it cook for 2-3 minutes.
- Add the broth, beer, nutmeg, bacon and macaroni and let cook until the macaroni is al-dente, about 7-8 minutes.
- Add the cream, mustard, worcestershire sauce and cheese and cook until the cheese has melted without bringing it back to a boil.
- Season with cayenne, salt and pepper to taste.
BEER AND BACON MACARONI AND CHEESE
We put a creative spin on classic mac and cheese by adding our favorite beer and bacon. Six tests later, we are happy. -Cindy Worth, Lapwai, Idaho
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Cook macaroni according to package directions for al dente; drain. , Meanwhile, in a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels. In the same pan, add garlic; cook and stir 30 seconds. Stir in flour until blended; gradually whisk in milk and beer. Bring to a boil, stirring constantly; cook until thickened, 2-3 minutes. Stir in cheeses until blended. Add macaroni, green onions, salt, pepper and half the bacon; stir to combine. Bake, uncovered, until bubbly, 15-20 minutes. Sprinkle with remaining bacon and additional green onions. Serve immediately.
Nutrition Facts : Calories 398 calories, Fat 23g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 767mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.
MAC AND CHEESE AND BEER
Inspired by cheddar beer soup and mac and cheese. Use a beer that isn't too hoppy, and remember the quality of the beer influences the quality of the final dish.
Provided by Jan
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 341.8 calories, Carbohydrate 36.6 g, Cholesterol 42 mg, Fat 14.1 g, Fiber 3.4 g, Protein 16.8 g, SaturatedFat 8.1 g, Sodium 427.8 mg, Sugar 4.4 g
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