It’s starting to get cooler and cooler here in our neck of the woods, pushing close to that time when fresh cold salads are traded for steaming bowls of chili and soup. One of my absolute favorite cold weather meals is freshly baked macaroni and cheese.
What could make baked mac and cheese even better though? Beer.
I happened upon this recipe in The Seattle Times. I think it sounds good enough for us all to give it a go.
Beer-Baked Mac and Cheese
1 c butter
½ c flour
½ c amber beer
2 c half and half
½ lb brie
16 oz cream cheese
1½ c crumbled gorgonzola
2½ c shredded cheddar
1½ c grated parmesan, divided
16 oz penne pasta, cooked and drained
Salt and pepper, to taste
½ c panko or bread crumbs
1. Heat oven to 350°
2. In a medium, heavy pot, melt butter over medium heat. Whisk in flour to form a light roux. Slowly whisk in beer and half and half.
3. Add the brie and cream cheese to the sauce, stirring until cheeses are melted into a cohesive sauce. Stir in gorgonzola, cheddar and 1-cup of the parmesan.
4. Stir in your cooked pasta. Taste and adjust seasoning as you like with salt and pepper.
5. Pour everything into a 13 x 9-inch baking dish. Top the mixture with the remaining parmesan cheese and panko or bread crumbs. Bake until the sauce is bubbly and topping is crisp and golden, about 1 hour.
6. Cool a bit before serving.
I can’t wait to try this recipe out for myself.
[techtags: BEER RECIPE, COOKING WITH BEER, BEER MAC N CHEESE]