Baked Beer Cheese Mac
Spicin' and Dicin'
Flavoring your world - one spice blend at a time.
The best of both worlds: Beer and Mac n Cheese. Nuff said…
Total Time: 35 mins
Servings: 6-8
INGREDIENTS
12oz corkscrew shaped noodles
1-1.5 cups whole milk
1.5 cups shredded mac n cheese blend cheese (colby jack or cheddar blends work as well)
1/4 cup light beer (Stella Artois used here)
1-2 Tbsp Onion Salt
1 Tbsp all-purpose flour
1 Tbsp butter
1 tsp minced garlic
1 tsp olive oil
pinch of 5-Peppercorn seasoning (optional)
cooking spray or olive oil for greasing pan
PREPARATION
Preheat oven to 400 degrees F. Grease baking pan (9x13” used here) with cooking spray or olive oil.
Pour 5-6 cups of water in a large pot. Add 1 tsp olive oil and about 1.5 Tbsp Onion Salt. Heat to a rapid boil and pour in noodles. Cook until al-dente (almost done), about 8 minutes.
While noodles are boiling, heat medium sized saucepan on med-hi. Melt butter. Add garlic, remainder of salt, and pinch of pepper (optional). Stir. Whisk flour in for about 1 minute.
While whisking, slowly pour in 1 cup of milk. Heat to a low simmer, frequently whisking so bottom doesn’t burn. Add beer. Stir.
Add cheese. Whisk until sauce is smooth. Turn off heat. If sauce is too thick add more milk in 1 Tbsp increments.
Drain pasta in colander then put back in pot. Pour in cheese sauce and stir until combined. Pour noodles into baking dish. Top with remaining shredded cheese. Cover with foil and bake for 20 minutes.
Remove foil and bake for another 5-7 minutes, until cheese on top is slightly browned. Serve immediately.
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