Some foods are good foods. Some foods are fantastic. And some foods are proof that God loves us and wants us to be happy, to paraphrase Ben Franklin. Since Franklin said that about beer, then the same must hold true for beer macaroni and cheese.
I hate beer but I love to cook with it - so awhile ago, I thought about making beer macaroni and cheese, but I hadn't gotten around to it. I'm making mac & cheese for thanksgiving, so I thought for my friend's thanksgiving last night, I would do a different variation, and decided to try this out.
I looked around for recipes but a lot involved bacon. I found this one from Scrumptini and altered it a little.
- 1 lb penne pasta
- 3 tbsp butter
- 3 tbsp flour
- 2 leeks, chopped up (just the white and light green parts)
- 2 cloves garlic, minced
- 1 1/2 cups milk
- 12 oz bottle of beer (I used yuengling but Mr. Barefoot recommends a stout)
- 3 cups cheddar cheese
- 1 cup parmesean
- 1/2 cup parm (for topping)
- salt & pepper
- Tabasco sauce
- Saute leeks and garlic over medium-low heat in just a little bit of butter until soft and delicious smelling. Add 3 tbsp butter and stir until melted.
- Add in 3 tbsp flour slowly, allow to cook for 1-2 minutes.
- Pour in milk, allow to cook until thickened and bubbly.
- Add beer. Beer will bubble at first, and then calm down. Cook until entire mixture is thick, about 10 minutes.
- Meanwhile, cook pasta in a separate pot. Drain and put in a greased pyrex dish.
- Once beer - milk mixture is thickened, add cheese slowly. Once cheese is all melted in, add salt and pepper and a little bit of tabasco sauce (to taste - you can try it and see what you like).
- Pour sauce over pasta, stir to combine.
- Mix breadcrumbs, parmesean cheese, and some salt and pepper together, sprinkle on top.
- Bake at 350 for 20-30 minutes until top is brown and cheese bubbles.