We are a house of mac and cheese lovers. From the blue box to homemade, if it's pasta covered in cheese you can count us in! And in our family, one of the reasons why we love macaroni and cheese so much is the versatility. It can go from side dish to main dish, depending on the type it is. I know there are strong feelings about if it's a side or main, and it depends on where you're from, or how you grew up, which side of the debate you land on. But one thing is for sure, no matter how you decide to eat it, macaroni and cheese is a beloved comfort food most of us can't get enough of.
This macaroni and cheese has a little something that takes it over the top. BEER! Yep, as if a simple weeknight meal couldn't get any better, we find a way! This version is one I serve as a main dish with a salad on the side and it's a meal that disappears as quick as I can spoon it up.
Oh, and this one comes with a homemade cheese sauce that is as creamy as it is delicious. If you read the directions and think it might be too complicated with the roux...don't stress! I promise if you follow it step by step, it's as easy as can be! If I can do it, so can you!
If you enjoy the flavor of a darker beer, go ahead and try it. I used the light so it didn't overpower the cheese sauce, and if I'm being honest, I'm not a huge beer fan, so I didn't want a ton of that distinct flavor. Just a little in the background to enhance an already amazing recipe.
With summer time cookout season upon us as well, this would be a great addition to any backyard spread. Serve it with some grilled burgers and dogs for a new twist on a classic meal. I guarantee it will make you a rock star at your next "bring a dish to share" party too!
Pub style mac and cheese is now on our favorites list and not just because it has beer in it...but hey, it doesn't hurt either!
Pub Mac and Cheese
1 lb. elbow macaroni
1 cup evaporated milk
1 cup light beer
2 cups shredded sharp cheddar cheese
1 cup shredded monterey jack cheese
1/4 tsp. paprika
1/2 cup panko breadcrumbs
1/4 cup butter
1/4 cup flour
2 tsp. dried parsley
Salt and Pepper
Preheat oven to 375. Grease 9x13 baking dish. Boil macaroni in salted water according to directions. In a medium pot melt butter over low heat. Whisk in flour and cook for 2-3 minutes until no lumps remain and a light brown roux has formed. Slowly whisk in milk and beer. Increase heat to medium and bring to a slight boil. Reduce heat down to low and cook for 5-7 minutes until thickened, stirring often. Add both cheeses, stirring constantly until melted and smooth. Cook 3-5 minutes until thick and incorporated. Season with paprika, salt and pepper. When macaroni is cooked, drain well. Add to cheese sauce and mix well. In a small bowl combine breadcrumbs and parsley. Transfer pasta to baking dish and top with breadcrumbs. Bake for 30 minutes until browned and bubbly.
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