BEER CHEESE PASTA SAUCE
This Beer Cheese Pasta Sauce is a mellow cheese sauce served over pasta. It's a copycat recipe from Spaghetti Works. Delicious topped with bacon!
Provided by Michaela Kenkel
Categories Sauce/Topping
Time 11m
Number Of Ingredients 8
Steps:
- In a small pan, melt butter for about 2 minutes. Don't let it brown. Add in flour to form a roux.
- In a medium sized sauce pan, over medium heat, heat half & half, Cheez Whiz, beer and beef broth, stirring constantly. When sauce reaches approximately 140 degrees F. add the roux. Continue cooking, stirring constantly until sauce reaches 160 degrees F. Don't let it come to a boil, you don't want it to curdle.
- Serve immediately over prepared pasta, topped with bacon if desired.
Nutrition Facts : Calories 450 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 1120 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
BEER MACARONI & CHEESE
Creamy with a hint of beer, this cheesy mac is one of our favorites for a big family dinner. -Lauren Petersen, Marysville, Washington
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Cook macaroni according to package directions for al dente. , Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 tablespoon Parmesan cheese until melted. Add chives., Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses., Bake, uncovered, at 400° for 15-20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 420 calories, Fat 23g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 641mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
BEST CHEESE SAUCE
This fabulous cheese sauce is as easy to make as it is versatile. A smooth, fail-safe sauce for Welsh rarebit, Horseshoe sandwiches, vegetables, and pasta. Try it over poached eggs and toast. Wow!
Provided by Pam Witzig
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over low heat. Blend in flour and cook until mixture is smooth and bubbly, 2 to 3 minutes. Remove from heat; stir in half-and-half, Cheddar cheese, salt, pepper, and cayenne. Return to heat and cook, stirring constantly, until sauce is smooth, about 5 minutes. Keep warm until serving.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 12.4 g, Cholesterol 178.2 mg, Fat 59.9 g, Fiber 0.3 g, Protein 21.9 g, SaturatedFat 37.8 g, Sodium 1223.1 mg, Sugar 0.6 g
BEER CHEESE BEER BRATS RECIPE BY TASTY
Here's what you need: beer, bratwursts, hot dog buns, cream cheese, shredded cheese
Provided by Tasty
Categories Dinner
Yield 5 servings
Number Of Ingredients 5
Steps:
- Add beer and brats to sauce pan.
- Cook on medium high heat for 10-15 minutes.
- Place brats on grill and cook until done (probably another 10-15 min).
- With 1 cup (235 ml) of beer in the pot, add cream cheese and cheddar.
- Stir until cheese is mixed.
- Add the cheese mixture on top of the beer brats.
- Enjoy!
Nutrition Facts : Calories 737 calories, Carbohydrate 33 grams, Fat 50 grams, Fiber 0 grams, Protein 26 grams, Sugar 4 grams
BEER CHEESE SOUP VII
For a little crunch, garnish bowlfuls with croutons and oyster crackers.
Provided by CALLA212
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 15
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, melt butter. Cook onion in butter until tender. Stir in beer, carrots and celery. Bring to a boil, then reduce heat, cover and simmer 10 minutes.
- Stir in cumin, salt, nutmeg, cloves and pepper. Bring to a boil again, then reduce heat, cover and simmer 30 minutes.
- Remove from heat and stir in sour cream and cheese. Serve at once.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 9.5 g, Cholesterol 50.4 mg, Fat 20.1 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 12.3 g, Sodium 745.3 mg, Sugar 3.1 g
BEER-CHEESE TRIANGLES WITH ZESTY CHEESE SAUCE
Bisquick® mix provides the base for these golden appetizers, and a salsa-and-bean sauce adds zip!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h35m
Yield 40
Number Of Ingredients 8
Steps:
- Line cookie sheets with waxed paper. In medium bowl, stir Bisquick mix, Cheddar cheese and beer until soft dough forms; beat vigorously 20 strokes. On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to coat. Shape into a ball; knead 5 times.
- Press or roll dough into 16x10-inch rectangle. Cut rectangle into 2-inch squares (do not separate); cut squares diagonally in half. Spread with melted butter; sprinkle with sesame seed. Separate triangles and place on cookie sheet. Freeze until firm, about 1 hour. Place frozen triangles in airtight container. Freeze up to 1 month.
- Heat oven to 450°F. Spray large cookie sheets with cooking spray. Place triangles on cookie sheets. Bake 8 to 10 minutes or until golden brown.
- To make sauce, in 1 1/2-quart saucepan, heat cheese product, salsa and beans over low heat, stirring occasionally, until cheese is melted and sauce is hot. Serve triangles with sauce.
Nutrition Facts : Calories 60, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving (2 triangles with sauce), Sodium 190 mg, Sugar 0 g, TransFat 0 g
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- In a saucepan, melt butter over MED heat. Add flour and whisk until combined. Cook 30 seconds, while whisking occasionally.
- Add beer, whisking continuously as you pour, eliminating any lumps from the flour mixture. Slowly add in milk, whisking as you pour.
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4.5/5 (3)Calories 426 per servingTotal Time 25 mins
- Meanwhile, for sauce, in a medium saucepan cook carrots, zucchini, and mushrooms in margarine or butter until vegetables are tender. Stir in flour. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Add beer and heat through. Remove pan from heat. Gradually add cheddar cheese, stirring just until melted. If desired, season to taste with salt and pepper.
- Arrange pasta on individual plates or a large platter. Spoon the sauce over pasta. Makes 4 main-dish servings.
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