Beer Mac And Cheese Recipes

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.

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.

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.

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.