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.
BEER BACON MAC AND CHEESE
From Slow Roasted Italian Site: A grown up Mac n Cheese that is super cheesy and starts with thick cut bacon cooked in a skillet and a magical cheese sauce is created out of the bacon drippings. Your favorite beer is cooked right into the mixture and a mixture of smoky spices are added in. The cooked beer imparts a very distinctive taste that you can not get with any other ingredient.
Provided by Bonnie G 2
Categories Macaroni And Cheese
Time 25m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 15
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.
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.
BEER BACON MAC AND CHEESE
From Slow Roasted Italian Site: A grown up Mac n Cheese that is super cheesy and starts with thick cut bacon cooked in a skillet and a magical cheese sauce is created out of the bacon drippings. Your favorite beer is cooked right into the mixture and a mixture of smoky spices are added in. The cooked beer imparts a very distinctive taste that you can not get with any other ingredient.
Provided by Bonnie G 2
Categories Macaroni And Cheese
Time 25m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 509.4, Fat 34, SaturatedFat 15.4, Cholesterol 72.5, Sodium 759, Carbohydrate 30.2, Fiber 1.2, Sugar 4.2, Protein 18.8
JASON'S DRUNKEN BEER & BACON MAC AND CHEESE
Yummm! Everyone loves a good mac and cheese. Add bacon and beer to it... wow, takes it over the top! It was really good and creamy from the stovetop. But, just as good after it was baked too so serve based on your preference. Great comfort food.
Provided by Jason Vincik
Categories Pasta Sides
Time 35m
Number Of Ingredients 13
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!
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