Thursday, April 18, 2013

Week 16- Beer Mac & Cheese

This weekend we were not able to make it to the grocery store, so it was 'clean out your pantry week'. Pasta seems to be the one thing we always buy and not use. And I have had some major craving for some mac & cheese. How to make it Rob-eatable? Add BEER! This is a super easy recipe for Beer Mac & Cheese; it could be whipped up last minute. Try to use a darker beer because they provide more flavor. I used Anchor Steam Anchor Bock and it was so good! Also, your pasta doesn't matter too much. Usually mac & cheese is elbow macaroni, but I used farfalle because that's what we had.



Beer Mac & Cheese

 1 lb. pasta
2 tablespoon butter
3 tablespoon flour
2/3 cup beer of your choice, darker preferably
1 1/3 cups milk
2 2/3 cups sharp cheddar cheese, shredded
1/2 teaspoon fresh ground black pepper



Cook pasta in very salty water until al dente.
In a large saucepan, melt butter over medium-high heat. 


Whisk flour into the butter to form a roux and cook for 1 minute.

Whisk beer into roux a little at a time until you’ve worked out all the lumps.

Whisk milk into sauce. Bring sauce to a simmer and cook, stirring frequently, until mixture has thickened, about 6-8 minutes.
 Remove sauce from heat. Stir in sharp cheddar cheese and pepper. Mix until cheese has melted. Add pasta to sauce and toss until pasta is evenly coated.



My husband is going to start home brewing. I have been wondering for the longest time why he doesn't do this already! I can't wait to make this dish over with one of his beers!



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