Mac And Beer Cheese Recipes

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MAC AND CHEESE AND BEER



Mac and Cheese and Beer image

Inspired by cheddar beer soup and mac and cheese. Use a beer that isn't too hoppy, and remember the quality of the beer influences the quality of the final dish.

Provided by Jan

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h

Yield 12

Number Of Ingredients 16

3 sourdough pretzels, crushed
2 tablespoons grated Parmesan cheese
1 (16 ounce) package whole wheat elbow macaroni
6 slices bacon, chopped
1 tablespoon butter
1 onion, diced
2 stalks celery, diced
2 carrots, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 tablespoons Dijon mustard
1 (12 fluid ounce) bottle beer
2 ½ cups milk
3 cups shredded sharp Cheddar cheese
½ teaspoon ground red pepper
salt and pepper, to taste

Steps:

  • Combine the crushed pretzels and parmesan cheese in a small bowl. Set aside.
  • Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
  • Place the bacon in a large, deep pot, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Place the bacon slices on a paper towel-lined plate. Pour off the bacon fat, reserving 2 tablespoons of the fat.
  • Melt the butter in the saucepan with the reserved bacon fat over medium heat. Stir in the onion, celery, carrots, and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the flour, and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk the mustard, the beer, and finally the milk into the flour mixture; bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 5 to 10 minutes.
  • Stir in the cheese, bacon, red pepper, salt, and pepper. Turn off the heat, and stir in the cooked macaroni. Sprinkle with the pretzel and cheese mixture before serving.

Nutrition Facts : Calories 341.8 calories, Carbohydrate 36.6 g, Cholesterol 42 mg, Fat 14.1 g, Fiber 3.4 g, Protein 16.8 g, SaturatedFat 8.1 g, Sodium 427.8 mg, Sugar 4.4 g

BEER MAC 'N' CHEESE



Beer mac 'n' cheese image

A staple of Manhattan's East Village, Emma Freud's cheddar and pale ale pasta dish is the ultimate comfort food

Provided by Emma Freud

Categories     Dinner, Main course, Pasta, Supper

Time 45m

Number Of Ingredients 8

50g butter
2 garlic cloves, grated
50g spinach
500ml milk
250ml pale ale
220g macaroni
100g cheddar, grated
200g mozzarella, grated

Steps:

  • Heat the grill to its highest setting. In a flameproof casserole dish or metal frying pan, melt the butter and fry the garlic for 2 mins. Add the spinach and cook until it wilts, about 2 mins. Pour in the milk and beer and bring to a gentle bubble. Add the macaroni and stir intermittently for around 20 mins until the pasta is cooked and covered in sauce.
  • Stir in the cheddar and half the mozzarella. When it starts to melt, sprinkle the remaining mozzarella on top and put it in the oven for around 7-10 mins or until browned on top and sensational underneath.

Nutrition Facts : Calories 589 calories, Fat 35 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 1.4 milligram of sodium

BEER MAC AND CHEESE RECIPE



Beer Mac and Cheese Recipe image

Easy and addictive Beer Mac and Cheese! A Mac and Cheese Recipe so simple, yet so complex in flavor, you'll find every possible occasion to make it.

Provided by Sommer Collier

Categories     Main Course     Pasta

Time 25m

Number Of Ingredients 5

1 pound DeLallo macaroni noodles
12 ounces bottled beer (I used an IPA)
8 ounces cream cheese
1 pound shredded cheddar (off the block (not pre-shredded))
1 cup crumbled bacon

Steps:

  • Place a large pot of salted water on the stove to boil. Once boiling, cook the macaroni according to package instructions. Drain and set aside.
  • Meanwhile, pour a bottle of beer in a second large pot. (Choose a light crisp beer that you like to drink.) Place the pot over high heat, and add the cream cheese. As the beer starts to simmer, break the cream cheese into pieces with a whisk and whisk into the beer. Add the shredded cheddar. Warm and whisk until completely smooth.
  • Once the pasta is cooked and drained, pour it into the cheese sauce. Reduce the heat to low, then stir and cook another 3 minutes to thicken. Salt and pepper to taste.
  • To serve, scoop the beer mac and cheese into bowls and sprinkle with crumbled bacon.

Nutrition Facts : ServingSize 1 serving, Calories 581 kcal, Carbohydrate 47 g, Protein 29 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 89 mg, Sodium 733 mg, Fiber 2 g, Sugar 3 g

BEER CHEESE AND MAC



Beer Cheese and Mac image

Provided by Damaris Phillips

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12

16 ounces shell pasta noodles, such as conchiglie
8 ounces amber beer
8 ounces half-and-half
16 ounces cream cheese
3 tablespoons wet harissa
1/2 teaspoon mustard powder
Salt and freshly ground black pepper
8 ounces extra-sharp Cheddar, shredded (about 2 1/2 cups)
6 ounces smoked gouda, shredded (about 2 cups)
2 ounces super-aged gouda, shredded (about 1/2 cup)
1/3 cup breadcrumbs
1 tablespoon vegetable oil

Steps:

  • Preheat the oven to 300 degrees F.
  • Bring a large pot of salted water to a boil and cook the pasta to al dente according the package direction.
  • Combine the beer, half-and-half and cream cheese in a large saucepan over medium-low heat and cook, whisking, until the cream cheese is melted and well incorporated, about 5 minutes.
  • Add the harissa and mustard powder to the saucepan. Season with salt and pepper and whisk to incorporate. Stir in the Cheddar and smoked gouda and cook, stirring, over low heat until all the cheese is melted.
  • Add the pasta and toss to combine. Pour into an 8-inch square baking dish. Combine the super-aged gouda, breadcrumbs and oil in a small bowl and sprinkle over the top of the pasta. Bake until golden brown and bubbly, 20 to 25 minutes.

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.

OHIO-STYLE BEER CHEESE



Ohio-Style Beer Cheese image

Provided by Katie Lee Biegel

Categories     appetizer

Time 20m

Yield 2 cups

Number Of Ingredients 9

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cloves garlic, grated
One 12-ounce bottle beer, preferably lager, at room temperature
1 tablespoon Dijon mustard
One 8-ounce block sharp Cheddar, grated
1/4 cup heavy cream
Kosher salt and freshly cracked black pepper
Soft or hard pretzels, for serving

Steps:

  • Melt the butter in a medium pot over medium heat. Whisk in the flour and saute for 1 minute. Stir in the garlic and cook for about 1 minute. Whisk in the beer and mustard and cook, stirring, for a few minutes until the mixture begins to simmer and thicken. Whisk in the grated cheese a little at a time. Once all the cheese has been added, continue to cook, whisking, until the sauce is smooth and just beginning to bubble, another 5 to 7 minutes. Whisk in the heavy cream and season with salt and pepper. Transfer to serving bowl and serve with soft or hard pretzels.

BEER MACARONI AND CHEESE



Beer Macaroni and Cheese image

Provided by Angie

Categories     Entree, Pasta

Time 55m

Yield fills a 9x13 baking dish

Number Of Ingredients 11

4 cups uncooked pasta (I used Tiny Tiny Bow Pasta)
14 pieces of cooked bacon, chopped into bacon bits
1/2 cup italian bread crumbs
1/8 teaspoon black pepper
1/2 teaspoon paprika
24 ounces shredded cheddar cheese or Colby jack cheese
12 ounces of bud light (or your favorite beer)
2 cups milk
4 tablespoons flour
4 tablespoons butter
Dried Parsley for sprinkling on top if desired

Steps:

  • Cook Bacon, Drain Bacon Fat, and Chop into bacon Bits. Set Aside.
  • Preheat oven to 375 F.
  • Cook pasta according to directions on box until just al dente. Drain and Set aside. (Pasta will finish cooking in the oven)
  • In a large saucepan, melt the butter over medium-high heat.
  • Once the butter is melted whisk in flour
  • Cook until the mixture is bubbly and golden in color, should take about 2-3 minutes.
  • Add milk and beer into the saucepan. Whisk the mixture while adding the milk and beer.
  • Add the cheese and stir until melted.
  • To thicken the cheese sauce a bit, I let the mixture come to a low boil and while stirring it every so often, I let it simmer for about 5 minutes.
  • Stir in pepper & paprika.
  • Add the cooked noodles to a casserole dish.
  • Pour cheese over the noodles and stir to combine.
  • Once all noodles are coated, sprinkle in the bacon and stir.
  • Top the cheesy noodles with bread crumbs.
  • Bake for 30 minutes at 375F.
  • Once Cooked, Remove from oven, Sprinkle Top of the Beer Macaroni and Cheese with any leftover bacon and sprinkle with dried parsley.

JIM'S BEER MAC AND CHEESE GRATIN



Jim's Beer Mac and Cheese Gratin image

This mac and cheese is so delicious! It has beer as a secret ingredient. It honestly is the best mac and cheese I've ever had.

Provided by JimChicago52

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

½ pound penne pasta
3 tablespoons butter
3 tablespoons all-purpose flour
⅛ teaspoon ground nutmeg
2 cups beer (such as Goose Island® Honkers Ale)
1 ½ cups whole milk
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ pound sharp Cheddar cheese, grated
½ pound Gruyere cheese, grated
½ cup panko bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a bowl.
  • Heat butter in a skillet over medium heat. Whisk flour into melted butter until a thick paste (roux) forms, about 2 minutes. Add nutmeg; cook and stir until incorporated, about 1 minute. Gradually pour beer and milk into roux, whisking constantly until smooth; bring to a boil. Reduce heat to medium low and simmer sauce for 5 minutes; season with salt and pepper.
  • Remove skillet from heat; stir 2/3 of the Cheddar cheese and 2/3 of the Gruyere cheese into the sauce until melted. Pour sauce over pasta and stir to coat; spoon into the prepared baking dish. Sprinkle remaining Cheddar cheese and Gruyere cheese over pasta mixture; top with bread crumbs.
  • Bake in the preheated oven until bubbling and cheese is melted, about 40 minutes.

Nutrition Facts : Calories 454.1 calories, Carbohydrate 32.4 g, Cholesterol 77 mg, Fat 25.3 g, Fiber 1.1 g, Protein 22.1 g, SaturatedFat 15.2 g, Sodium 412.6 mg, Sugar 3.3 g

BEER MAC AND CHEESE



Beer Mac and Cheese image

I had a beer and cheese dip at the Melting Pot last Christmas and it was amazing. So when I came across this recipe, I knew it would be a winner. This is one of my husbands favorite dishes.

Provided by Flautatime

Categories     Cheese

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 12

1 1/2 cups elbow macaroni
1 teaspoon and 1/2 tsp 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
8 ounces sharp cheddar cheese, shredded
1/2 cup dark beer
2 teaspoons full strength prepared stone ground mustard
1 teaspoon garlic powder
1/2 teaspoon black pepper, freshly ground

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 10 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 8 ounces of cheese and stir until completely melted. Remove from heat and add beer, 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 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 1140, Fat 65.3, SaturatedFat 37, Cholesterol 174, Sodium 2110.8, Carbohydrate 85.4, Fiber 3.3, Sugar 15.3, Protein 48.7

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.

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