When Kara first suggested we make Beer Mac n’ Cheese I was hesitant. For one…I do not like beer. And two…I was confident I had already found my favorite Macaroni and Cheese recipe, I didn’t think anything could measure up to it. HOWEVER, this has become another favorite. We’ve now made it 2 times and we perfected it to just the way we like it.
This recipe is completely different than our other macaroni and cheese recipe. Different flavors, different cheeses, different pasta. But different is good!
Now that it’s getting cold out I think adding macaroni and cheese as a weekly menu item is a justifiable move. It’s the ultimate comfort food! I enjoy eating it in my sweats, on the couch, wrapped in a blanket. Well actually I prefer all meals in this setting. Afterall, the more often you wear sweats the more often you can pig out on anything you want. Winter=elastic waistsbands. :-/
- 2 ½ cups uncooked small pasta (we used orecchiette)
- 2 tablespoons butter
- 2 tablespoons flour
- 8 ounces milk
- 8 ounces beer (we used an amber beer )
- 8 ounces freshly grated sharp cheddar cheese
- 4 ounces gouda, grated
- ½ cup romano cheese, grated
- ¼ teaspoon paprika
- pinch of black pepper
- pinch of nutmeg
- ½ cup Panko bread crumbs
- handful chopped parsley, for garnish
- Preheat oven to 375 degrees F. Prepare water for pasta and boil according to directions, cutting 1-2 minutes off of cooking time since pasta will continue to cook in the oven.
- Heat a saucepan over medium high heat and add butter. Once melted and sizzling, whisk in flour to create a roux and cook until bubbly and golden in color, about 2 minutes. Add milk and beer into saucepan whisking constantly, then add gouda and cheddar cheeses and stir until melted. Turn heat down to medium and continue to stir, cooking for 5-6 minutes while mixture thickens. It will most likely NOT thicken like regular mac n’ cheese because of the beer, but you want it to thicken a little bit. Stir in pepper, paprika and nutmeg.
- Add cooked and drained pasta to a casserole dish and pour cheese over top, mixing gently to combine. Top with Panko bread crumbs, some more pepper and sprinkle with romano cheese. Bake for 25-30 minutes, or until bubbly and golden on top.
- Remove from oven and let cool for 5 minutes, top with fresh parsley.