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Beer Mac & Cheese

Beer Mac & Cheese

Mac and cheese is the best vehicle on Earth for your favorite foods. Bacon, beer, jalapeños, you name it and chances are it’s going to taste amazing in mac and cheese. This mac and cheese in particular is made with a beer cheese sauce, reminiscent to the delicious beer cheese soups that you’d find in Irish pubs. The smoky Gouda accents the flavor of the beer, but if you can’t find Gouda then any smoky cheese will do, such as provolone.

 

– 16 oz. shell pasta

– 8 oz. amber beer

– 8 oz. half-and-half

– 16 oz. cream cheese

– 2 tablespoons hot sauce

– 1/2 teaspoon mustard powder

– Salt and pepper

– 8 oz. shredded Cheddar

– 8 oz. shredded smoked Gouda

– 1/3 cup dried breadcrumbs

 

Directions: 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 to the package directions. 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, about 5 minutes. Add the hot sauce and mustard powder to the saucepan. Season with salt and pepper and whisk to combine. Stir int he Cheddar and Gouda and cook over low heat, stirring, 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 20 to 25 minutes, until golden brown and bubbly.

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