Grilled Mac N Beer Cheese Sliders With Bacon Beer Recipes

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:

• Evenly spread the Easy Mac and Cheese in an 8-inch square baking dish. Cover the dish with plastic wrap and refrigerate until firm, about 1 hour. Cut the mac and cheese into 4 equal-size squares.
• Preheat a griddle over medium-low heat. Place each mac and cheese square on a slice of bread, top with 1 slice American cheese and 2 slices bacon. Top with a second piece of bread and griddle the sandwich until golden and warm, about 4 minutes per side. Repeat with the remaining ingredients. Serve.
• For the adults, toss the tomatoes in some hot sauce and add on top of the bacon before griddling your sandwich.
• Cook the macaroni in a large pot of boiling salted water to al dente and drain.
• Melt the butter in a medium saucepot over medium heat. Whisk in the flour and stir for a couple of minutes, making sure it's free of lumps and the flour taste is cooked out. Stir in the milk, bring to a simmer and cook over medium-low until thickened, about 5 minutes. Stir in the processed cheese and Cheddar until melted, add the hot sauce and fold in the macaroni. Sprinkle with salt and pepper.

Steps:

• Preheat grill to 350 degrees F.
• Quarter red and green pepper, then place them on the grill, cooking until tender. Once grill marks are formed, remove peppers from grill and set aside. Boil elbow macaroni in salted boiling water until al dente - drain and set aside. In a large saucepan over medium heat, melt butter and then whisk in flour to thicken, about 1 minute. Add 1 cup milk and whisk in. Begin adding cheeses 1 at a time, thoroughly whisking each cheese. If sauce becomes too thick, add remaining cup of milk. Once all cheeses are blended add salt, black pepper, cayenne pepper, grilled peppers, jalapeno pepper and stir to combine. Add elbows to mixture and stir again. Once combined well, add to a cast iron 9 by 13-inch rectangle casserole dish, and sprinkle top with bread crumbs and an additional 1/2 teaspoon cayenne pepper. Place on grill for 12 minutes. Let stand a few minutes before serving.

Steps:

• Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
• In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
• Use a fork to crumble the gorgonzola.
• Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni 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.

Steps:

• Coat a baking sheet with cooking spray and pour macaroni and cheese into it. Use a spatula to spread evenly and place in your Kenmore fridge until chilled (about 2 hours). , Butter one side of the white bread and place the American cheese on the non-buttered side. , Then cut a piece of the chilled mac and cheese that is slightly smaller to fit onto bread. , Top with 2 slices of bacon (I break mine into smaller pieces) then butter remaining slice and place butter side up on sandwich., Heat a cast iron skillet to medium high heat and add 2-3 Tbsp. of parmesan cheese. Place the sandwich on top of the cheese and cook for 2 minutes per side. Before flipping the sandwich, add another handful of parmesan cheese to the skillet then flip the sandwich on top. , Cook for 1 more minute then finish in a 450 degree oven for 5-6 minutes or until cheese is completely melted and gooey.