ISO T&T Mac & Cheese w/beer

15 years ago

My request got lost on the other Beer thread, so I'm reposting...I've been craving a Mac/cheese/beer combo. I can probably modify my CI/Alton Brown recipe, but I'm curious if anyone else has any good recipes out there.

Thanks!

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Comments (8)

jessyf
Original Author
15 years ago
OK....I liked it, DH liked, it the kids didn't! LOL! Standard mac and cheese with some lager added.

Scrolling this one down...hey, 'Adventures in Food'!
mustangs81
15 years ago
Well crud, I've been waiting all day for this as I am ready with my one stinking beer.
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jessyf
Original Author
15 years ago
LOL OK I'll post. I used this recipe - with a few modifications, in parenthesis

Tillamook, Beer and Bacon Mac and CheeseDescription: 2006 Tillamook Macaroni and Cheese Contest, Karen Harris - Denver, CO Regional Finalist

Ingredients:
1 1/2 cups large macaroni
2 teaspoons salt, divided
2 tablespoons TillamookÃÂ® Butter (whatever I had in the fridge)
1 tablespoon light flavor olive oil
1 large shallot, finely minced (onion)
3 tablespoons all purpose flour
2 cups whole milk (one can evap milk, topped off with lager)
8 ounces TillamookÃÂ® Sharp Cheddar Cheese, shredded (Trader Joe's extra sharp shredded Cheddar)
1/2 cup dark beer (in addition to the 'topped off' evap milk)
6 slices precooked bacon, sliced into 1" pieces (not in this house)
2 teaspoons full strength, prepared stone ground mustard (YES I have a Sierra Nevada beer mustard!!!)
1 teaspoon garlic powder (fresh)
1 teaspoon black pepper, freshly ground

Instructions:

Preheat oven to 350 degrees. (nope, I just mixed the macaroni into the cheese sauce)

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. SautÃÂ© 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 (I dumped all eight ounces). Remove from heat and add beer, bacon, mustard, garlic powder, pepper and remaining salt. Stir well.

(I skipped this step as mentioned) Spray a 9Ã¢ÂÂ x 9" square glass pan with non-stick cooking spray. In the large pot, combine macaroni and cheese sauce and stir. Pour into 9Ã¢ÂÂ 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.

Here is a link that might be useful: original recipe
caliloo
15 years ago
Cathy, if you are looking for another use for your single beer, we like this recipe. Well, DH and I like it, like at Jessy's house the kids didn't like it.

Alexa

************************************************************
Otto's Beer Cheese Soup
Recipe courtesy Heidi Eichentopf, daughter of owners Jerry and Gretchen Eichentopf, of Otto's Sausage Kitchen and Meat Market in Portland, OR .

.Prep Time:15 minInactive Prep Time:--Cook Time:30 minLevel:
EasyServes:
8 to 10 servings.Ingredients
Ã¢ÂÂ¢1/2 cup butter
Ã¢ÂÂ¢1 chopped medium sized yellow onion
Ã¢ÂÂ¢At least 1/2 cup chopped carrot
Ã¢ÂÂ¢At least 1/2 cup chopped celery
Ã¢ÂÂ¢1 cup all-purpose flour
Ã¢ÂÂ¢2 cups chicken broth
Ã¢ÂÂ¢1 (12-ounce) beer of choice (recommended: Sierra Nevada Pale Ale or Blind Pig)
Ã¢ÂÂ¢7 ounces extra-sharp Cheddar, shredded
Ã¢ÂÂ¢7 ounces processed Swiss cheese, shredded
Ã¢ÂÂ¢2 cups half-and-half
Ã¢ÂÂ¢1/2 teaspoon salt
Ã¢ÂÂ¢1/2 teaspoon dry mustard
Ã¢ÂÂ¢1/2 teaspoon Worcestershire sauce
Ã¢ÂÂ¢1 pound smoked sausage (recommended: Otto's Smoked Polish Ring)
Directions
Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add flour. Cook for about 5 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened. Cut smoked sausage into 1/2-inch pieces and place in a saucepan. Saute sausage over medium heat until heated through. It will probably take about 5 to 7 minutes. Add sausage to the soup, transfer to a large serving bowl and serve hot.
mustangs81
15 years ago
Thanks, the beer cheese recipe, sounds like it's up my alley. I do have that 1 beer and a link of smoked sausage so I'm good to go.
kayskats
15 years ago
I was going to post the Tillamook recipe ...

but here's another with so many options you could pick and choose and make it Jesse's Own. (I haven't tried either, because the heathens in the house won't eat anything but Kraft... they do add a bit of extra cheese..American)
:-( ugh

kay

http://lunchatsixpoint.com/2010/06/22/beer-mac-and-cheese/
jessyf
Original Author
15 years ago
(kayskats: I consider Blue Box one of my childhood comfort foods. I reach for it when I need a major salt fix! These days I'm using Trader Joe's organic brand, but I don't mind a few blue chemicals once in a while. Everything in moderation!)
cynic
15 years ago
I can skip the mac & cheese, but beer and bacon... You got me there!

ISO T&T Mac & Cheese w/beer

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jessyf
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mustangs81

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ISO T&T Mac & Cheese w/beer

Comments (8)

jessyfOriginal Author

mustangs81

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jessyfOriginal Author

caliloo

mustangs81

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jessyfOriginal Author

cynic

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jessyf
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