Jasons Drunken Beer Bacon Mac And Cheese Food

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.

JASON'S DRUNKEN BEER & BACON MAC AND CHEESE

Steps:

• 1. Cook bacon thoroughly, and set aside to cool. Once cooled, crumble the bacon into small bits.
• 2. Boil macaroni according to package instructions, but reduce the time by 1-2 minutes. You want a slightly under-cooked, al dente pasta. Remove from heat and strain excess water.
• 3. LET'S MAKE A ROUX! Melt butter over medium-low heat. Add flour, and whisk continuously to avoid lumps.
• 4. Cook the butter and flour mixture for 4-5 minutes, stirring constantly to prevent burning. This will cook away the flour taste.
• 5. Slowly add a full bottle of beer while stirring vigorously. Light beers work well with cheddar cheese. But feel free to experiment with other beers and cheeses!
• 6. Stir in sour cream, and whisk continuously to avoid curds from forming.
• 7. Add shredded cheese to the pot, and stir until you have a nice cheese sauce.
• 8. Add salt, pepper, bacon bits, and mustard to the cheese sauce. Stir until combined. Depending upon the type of cheese you used, you may want to reduce or omit the salt.
• 9. Remove the cheese sauce from heat, and gently fold in the cooked macaroni.
• 10. At this point, you can eat the mac and cheese as-is for a hearty, creamy dish. Or, you can bake it with a golden, crispy crust! Note that if you bake this dish, it will loose its creamy consistency.
• 11. To bake the mac and cheese, pre-heat the oven to 425 degrees. Pour the pasta into a 9 x 11 casserole dish, and distribute the pasta evenly.
• 12. Combine Japanese Panko bread crumbs with Parmesan cheese, and sprinkle evenly over the top of the mac and cheese.
• 13. Bake for 20-25 minutes until you have a golden crust. Remove from the oven and LET STAND for 5 minutes before serving. This step is crucial since the pasta will continue to coagulate once out of the oven!

MAC 'N CHEESE WITH BACON AND CHEESE

Steps:

• Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
• Preheat the oven to 400 degrees F.
• In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
• While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
• To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.

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 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.

BACON CHEDDAR BEER BREAD

Steps:

• Preheat oven to 350°.
• Prepare bread pan by greasing with butter; set aside.
• In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center; add bacon, about 3/4 of cheese and beer into the well.
• Stir mixture with a spoon until combined.
• Pour mixture into prepared bread pan; add remaining cheese and drizzle with 1 tablespoon of butter.
• Bake for 30 minutes; remove from oven and drizzle remaining butter over the top.
• Bake for an additional 25-30 minutes or until browned on top and loaf thumps when you tap the top.
• Remove to a wire rack and allow to cool for 5 minutes. Remove from pan and allow to cool on wire rack. You can brush with more butter if you choose.

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.

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!