Beer Macaroni and Cheese

beer mac and cheese

Do you love the beer cheese fondue at The Melting Pot?  If so, you are going to love this new recipe.   I have a plastic container full of magazine clippings.  I should probably throw them away, but occasionally I will come across a gem.  This recipe is based on a recipe that I found in that box.  I made a few changes, because some ingredients are not available in this part of the country.  The results are great though!  This is a delicious and creamy dish!

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Beer Macaroni and Cheese
 
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Ingredients
  • 16-oz. elbow macaroni
  • ¼ c. butter
  • ¼ c. all-purpose flour
  • 1 tbsp. Coleman's ground mustard
  • 1 tsp. kosher salt
  • ¾ tsp. white pepper (black pepper is fine)
  • 2½ c. milk
  • ¾ c. amber beer
  • ¼ c. heavy whipping cream
  • 3 c. shredded Cheddar cheese, divided
  • 2 c. shredded Monterey Jack cheese
  • 1 tbsp. grated Parmesan cheese
Instructions
  1. Cook macaroni according to package directions for al dente.
  2. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Stir in flour, mustard, salt, and pepper until smooth; gradually whack in the milk, beer, and cream. Cook, stirring until thickened.
  3. Reduce heat and stir in 2 c. Cheddar cheese, Monterey Jack cheese, and Parmesan cheese until melted.
  4. Drain macaroni; stir in sauce. Transfer to a greased 3-quart baking dish. Sprinkle with remaining Cheddar cheese.
  5. Bake at 400°F, uncovered, until golden brown and heated through. Let stand 5 minutes before serving.

 

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Crockpot Mac and Cheese II

I know, I know, I know…its still January and here I go sharing a recipe that will not be great for most New Year’s diets.  In my defence… I had to take a covered dish to a dinner and decided it was the perfect excuse for pasta!  I just couldn’t resist snapping a picture of this warm, creamy, cheesy goodness!  Then when I noticed how that picture made me want to dive into that big crock pot of heavenly goodness I decided I had to share this delicious recipe with you!  This is a recipe that I got from one of my cousins.  Problem is, I can’t remember if it was Linda or Cindy who gave me the recipe (please forgive me if you are reading this).  Either way, they are both great cooks…it runs in the family!    This is Savannah’s favorite mac and cheese and very easy to prepare.  It is the ultimate comfort food. Depending on your crock pot, it may not take 3 hours to cook.  If you have a new crock pot, I’m guessing < 5 to 7 years old, watch it closely after about 2 hours.  My newest crock pot gets much hotter than my older crock pot, and cooks faster.

 

Crockpot Mac and Cheese II
 
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Ingredients
  • 3 c. elbow macaroni, uncooked
  • 1½ tsp. instant minced onion
  • 12 oz. Velveeta cheese, cubed
  • 1 (12-oz.) can evaporated milk
  • 1 c. milk
Instructions
  1. Cook macaroni according to package directions and drain.
  2. Add remaining ingredients and stir well.
  3. Lightly spray crock pot with cooking spray and add macaroni mixture.
  4. Cook on low for 3 hours, stirring a couple of times during cooking.
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