Jasons Drunken Beer Bacon Mac And Cheese Recipes

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BACON MAC AND CHEESE MONKEY BREAD



Bacon Mac and Cheese Monkey Bread image

We combined 2 of our favorite comfort foods--monkey bread and mac and cheese--for the perfect blend of sweet and savory.

Provided by Food Network Kitchen

Time 1h

Yield 12 servings

Number Of Ingredients 5

1 1/2 sticks (12 tablespoons) unsalted butter, melted
Two 16-ounce tubes refrigerated biscuit dough
3 1/2 cups shredded mild Cheddar
1 packet powdered cheese mix from your favorite boxed mac and cheese
6 slices cooked bacon, crumbled

Steps:

  • Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat.
  • Cut the biscuits into quarters. Combine the Cheddar and powdered cheese mix in a large bowl and stir together.
  • Working in batches, toss one-third of the biscuits in the melted butter, roll them in the cheese mixture to lightly coat and add them to the Bundt pan so they are nestled together in an even layer; sprinkle with one-third of the bacon. Repeat to make 2 more layers of biscuits rolled in cheese and the bacon. Sprinkle the top with any leftover cheese mixture and drizzle with any leftover butter.
  • Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.

BEER MACARONI & CHEESE



Beer Macaroni & Cheese image

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

1 package (16 ounces) elbow macaroni
1/4 cup butter
2 garlic cloves, minced
1/4 cup all-purpose flour
1 tablespoon ground mustard
1 teaspoon salt
3/4 teaspoon pepper
2-1/2 cups 2% milk
3/4 cup amber beer
1/4 cup heavy whipping cream
3 cups shredded cheddar cheese, divided
2 cups shredded fontina cheese
2 tablespoons grated Parmesan cheese, divided
2 tablespoons minced chives
5 bacon strips, cooked and crumbled

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.

BEER BACON MAC AND CHEESE



Beer Bacon Mac and Cheese image

From Slow Roasted Italian Site: A grown up Mac n Cheese that is super cheesy and starts with thick cut bacon cooked in a skillet and a magical cheese sauce is created out of the bacon drippings. Your favorite beer is cooked right into the mixture and a mixture of smoky spices are added in. The cooked beer imparts a very distinctive taste that you can not get with any other ingredient.

Provided by Bonnie G 2

Categories     Macaroni And Cheese

Time 25m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 15

8 ounces dry elbow macaroni
12 ounces thick cut bacon, uncooked
2 tablespoons unsalted butter
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon ground arbol chile (can substitute cayenne pepper to taste)
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 cup beer (I used Blue Moon)
1/2 cup chicken broth
2 cups whole milk
1 teaspoon Worcestershire sauce
8 ounces shredded mild cheddar cheese
chives, optional garnish

Steps:

  • Bring an 8 qt covered pot filled with water to a boil over high heat. Once it boils, add a handful of salt and pasta. Reduce heat to medium high and cook uncovered to al dente (has a bite to it). Drain and set aside.
  • Meanwhile, heat a large 12" skillet over medium-high. Using clean kitchen shears cut bacon into bite-size pieces over the skillet and let them to fall into the pan. Stir occasionally as needed. Cook until crisp.
  • Once bacon is cooked through, remove bacon to a bowl with a slotted spoon. Reserve 2 Tbsp of bacon drippings and discard the rest. Wipe the side of the skillet to avoid flame ups.
  • Pour reserved bacon drippings back into the skillet over medium heat and add butter.
  • Once the butter is melted add flour and whisk to combine. Cook for 2-3 minutes to allow the flour-y taste to cook off.
  • Add spices, beer and chicken broth. Whisk to combine. Allow to come to boil for 3 minutes, whisking occasionally to help pick up the bits on the bottom of the pan.
  • Add milk. Whisk to combine. Bring back to a bubble. Once you see the first few bubbles in the pan remove from heat and add cooked bacon, Worchershire and cheese. Stir to combine.
  • Add pasta to sauce and stir to combine. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce.
  • Pour into a casserole dish and sprinkle with chives and serve.
  • NOTES from Author of recipe Donna Elick :.
  • Recipe may be doubled. Simply use 2x the ingredients and follow cooking directions.
  • The sauce will thicken as it cools. If the sauce is too thick, add milk a few tablespoons at a time until it reaches your desired consistency.
  • Reheat instructions: Add pasta to pot with milk. Heat until warmed through, adding 1/4 cup of milk at a time until desired constancy is reached.
  • Freezing instructions: Allow pasta to come to room temperature. Place in resealable plastic bag or container. If using a container press a small piece of plastic wrap over top to avoid freezer burn. Will keep for up to 6 months. To reheat, that pasta and follow reheat instructions.

BEER AND BACON MACARONI AND CHEESE



Beer and Bacon Macaroni and Cheese image

We put a creative spin on classic mac and cheese by adding our favorite beer and bacon. Six tests later, we are happy. -Cindy Worth, Lapwai, Idaho

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

2 cups uncooked elbow macaroni
6 bacon strips, chopped
3 garlic cloves, minced
1/4 cup all-purpose flour
1-3/4 cups 2% milk
2/3 cup brown ale or chicken broth
1 cup shredded Parmesan cheese
1 cup shredded extra-sharp cheddar cheese
2 green onions, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Additional green onions

Steps:

  • Preheat oven to 375°. Cook macaroni according to package directions for al dente; drain. , Meanwhile, in a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels. In the same pan, add garlic; cook and stir 30 seconds. Stir in flour until blended; gradually whisk in milk and beer. Bring to a boil, stirring constantly; cook until thickened, 2-3 minutes. Stir in cheeses until blended. Add macaroni, green onions, salt, pepper and half the bacon; stir to combine. Bake, uncovered, until bubbly, 15-20 minutes. Sprinkle with remaining bacon and additional green onions. Serve immediately.

Nutrition Facts : Calories 398 calories, Fat 23g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 767mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.

BEER BACON MAC AND CHEESE



Beer Bacon Mac and Cheese image

From Slow Roasted Italian Site: A grown up Mac n Cheese that is super cheesy and starts with thick cut bacon cooked in a skillet and a magical cheese sauce is created out of the bacon drippings. Your favorite beer is cooked right into the mixture and a mixture of smoky spices are added in. The cooked beer imparts a very distinctive taste that you can not get with any other ingredient.

Provided by Bonnie G 2

Categories     Macaroni And Cheese

Time 25m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 15

8 ounces dry elbow macaroni
12 ounces thick cut bacon, uncooked
2 tablespoons unsalted butter
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon ground arbol chile (can substitute cayenne pepper to taste)
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 cup beer (I used Blue Moon)
1/2 cup chicken broth
2 cups whole milk
1 teaspoon Worcestershire sauce
8 ounces shredded mild cheddar cheese
chives, optional garnish

Steps:

  • Bring an 8 qt covered pot filled with water to a boil over high heat. Once it boils, add a handful of salt and pasta. Reduce heat to medium high and cook uncovered to al dente (has a bite to it). Drain and set aside.
  • Meanwhile, heat a large 12" skillet over medium-high. Using clean kitchen shears cut bacon into bite-size pieces over the skillet and let them to fall into the pan. Stir occasionally as needed. Cook until crisp.
  • Once bacon is cooked through, remove bacon to a bowl with a slotted spoon. Reserve 2 Tbsp of bacon drippings and discard the rest. Wipe the side of the skillet to avoid flame ups.
  • Pour reserved bacon drippings back into the skillet over medium heat and add butter.
  • Once the butter is melted add flour and whisk to combine. Cook for 2-3 minutes to allow the flour-y taste to cook off.
  • Add spices, beer and chicken broth. Whisk to combine. Allow to come to boil for 3 minutes, whisking occasionally to help pick up the bits on the bottom of the pan.
  • Add milk. Whisk to combine. Bring back to a bubble. Once you see the first few bubbles in the pan remove from heat and add cooked bacon, Worchershire and cheese. Stir to combine.
  • Add pasta to sauce and stir to combine. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce.
  • Pour into a casserole dish and sprinkle with chives and serve.
  • NOTES from Author of recipe Donna Elick :.
  • Recipe may be doubled. Simply use 2x the ingredients and follow cooking directions.
  • The sauce will thicken as it cools. If the sauce is too thick, add milk a few tablespoons at a time until it reaches your desired consistency.
  • Reheat instructions: Add pasta to pot with milk. Heat until warmed through, adding 1/4 cup of milk at a time until desired constancy is reached.
  • Freezing instructions: Allow pasta to come to room temperature. Place in resealable plastic bag or container. If using a container press a small piece of plastic wrap over top to avoid freezer burn. Will keep for up to 6 months. To reheat, that pasta and follow reheat instructions.

Nutrition Facts : Calories 509.4, Fat 34, SaturatedFat 15.4, Cholesterol 72.5, Sodium 759, Carbohydrate 30.2, Fiber 1.2, Sugar 4.2, Protein 18.8

BACON MAC AND CHEESE



Bacon Mac and Cheese image

There's several steps to this recipe, but worth every one. A reworked recipe from Kelsey Nixon. Note: gruyere and fontina cheese have a very distinct flavor (and expensive). In its place, you can use additional cheddar. Also, this makes a large quantity. Recipe may be halved.

Provided by gailanng

Categories     Christmas

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 17

1/4 cup butter
1/4 cup flour
4 cups whole milk, divided
1/4 teaspoon nutmeg
1 teaspoon dry mustard (to taste)
1/4 teaspoon ground cayenne pepper
salt
fresh ground pepper
2 cups grated sharp cheddar cheese
1 cup grated gruyere cheese or 1 cup Fontina cheese
1 cup grated parmesan cheese
1/4 cup heavy cream
1 lb dry pasta (elbow macaroni, shells, penne, etc.)
1 cup panko breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup parmesan cheese
6 slices bacon, cooked, reserving 1 tablespoons rendered bacon fat

Steps:

  • To Make The Sauce: Melt the butter in a heavy-bottomed saucepan or an oven-safe skillet.
  • Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, avoid browning, about 2 minutes. Add 3 cups of milk, continuing to stir as the sauce thickens. Bring the sauce to a boil. Add the nutmeg, dry mustard, cayenne pepper, salt and black pepper, to taste. Reduce the heat and cook, stirring for 2 to 3 minutes more.
  • Over low heat, gradually add the Cheddar, Gruyere (or Fontina) and 1 cup Parmesan cheese, stirring constantly until all of the cheese has melted. Add the remaining 1 cup of milk and 1/4 cup cream. Taste and adjust the seasonings, if needed. Add the cooked pasta to the sauce mixture and stir to coat evenly (it will be soupy, but will come together). Set aside.
  • To Make The Rest: Bring a pot of salted water to a boil and cook the pasta until nearing al dente, but not fully cooked; drain.
  • Preheat the oven to 400 degrees F.
  • In another large skillet, cook the bacon until crispy and golden brown. Remove the cooked bacon from the skillet, reserving 1 tablespoons rendered bacon fat. Crumble the bacon and set aside.
  • In a small bowl, combine the bread crumbs, chopped parsley and 1 tablespoons of the reserved bacon fat, stirring to coat the bread crumb mixture. Sprinkle the crumb mixture over the top of the macaroni then sprinkle over the crumbs the 1/2 cup Parmesan cheese.
  • Transfer macaroni to a large (12x14) buttered baking dish (I added the bacon on top at this point). Bake until the top is browned and the sauce is bubbling, 20 to 25 minutes. Top with crumbled cooked bacon. Let sit 5 minutes before serving.

Nutrition Facts : Calories 568, Fat 28.8, SaturatedFat 16.5, Cholesterol 82.2, Sodium 613, Carbohydrate 50.2, Fiber 2.1, Sugar 7.2, Protein 26.2

DRUNK MAC AND CHEESE



Drunk Mac and Cheese image

You may think it sounds strange to add beer to macaroni and cheese but I promise you this version is simply amazing.

Provided by ScottySauce

Categories     Penne

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 17

1 1/2 cups large macaroni
2 teaspoons salt, divided
2 tablespoons butter
1 tablespoon light flavor olive oil
1 large shallot, finely minced
3 tablespoons all-purpose flour
2 cups whole milk
4 ounces tillamook sharp cheddar cheese, shredded
4 ounces smoked gouda cheese, shredded
2 ounces Velveeta cheese
1/2 cup dark beer
6 slices precooked bacon, sliced into 1-inch pieces
2 teaspoons full strength prepared stone ground mustard
1 teaspoon garlic powder
1 teaspoon nutmeg
1 teaspoon black pepper, freshly ground
1 dash hot sauce

Steps:

  • Preheat oven to 350 degrees.
  • In a large pot, over medium-high heat, bring two quarts water and 1 teaspoon salt to a full rolling boil. Gradually add macaroni and boil approximately 15 minutes or until pasta reaches desired tenderness. Drain.
  • Melt butter and olive oil in a saucepan over medium heat. Sauté shallots in butter and olive oil for approximately 2 minutes or until they begin to turn transparent. Add flour to the pan, stirring constantly until a smooth paste forms. Stirring constantly, gradually add milk and continue cooking until mixture is thick and bubbly (mixture should coat the back of a spoon). Add 6 ounces of the cheese and stir until completely melted. Remove from heat and add beer, bacon, mustard, garlic powder, pepper and remaining salt. Stir well.
  • Spray a 9" x 9" square glass pan with non-stick cooking spray. In the large pot, combine macaroni and cheese sauce and stir. Pour into 9" x 9" baking dish, cover with foil and place into preheated oven and bake for 15 minutes. After 15 minutes, remove foil and sprinkle the remaining 2 ounces of the shredded cheese and continue cooking, uncovered for another 15 minutes.
  • Remove macaroni and cheese from the oven. Allow to cool for approximately 5 minutes before serving.

Nutrition Facts : Calories 329.9, Fat 19.9, SaturatedFat 10.7, Cholesterol 54.5, Sodium 1009.2, Carbohydrate 22.6, Fiber 0.9, Sugar 4.7, Protein 14

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