Nothing says comfort food like some good ol’ mac ‘n cheese. This uber-cheesy recipe is made even better with the addition of chocolate stout.
- 1/2 cup butter (1 stick)
- 1/4 cup flour
- 1/4 cup chocolate stout (We suggest Young’s Double
- 1 cup half and half
- 1/4 lb. Brie cheese
- 8 oz. cream cheese
- 3/4 cup crumbled Gorgonzola cheese
- 1 ¼ cup shredded cheddar cheese
- 3/4 cup grated Parmesan cheese, divided
- 2 cups dry elbow pasta
- 1/2 cup panko or bread crumbs
- Salt and pepper
Heat oven to 350°F. Boil pasta in salted water until al dente, strain and put aside. In a medium-sized, heavy-bottom pot, melt butter over medium heat. Whisk in flour to form a light roux. Slowly whisk in the beer and half and half.
Add Brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the Gorgonzola, cheddar and half the Parmesan. Stir until cheese sauce is blended and add the pasta. Taste and adjust the seasonings as desired with salt and pepper.
Pour mixture into a baking pan, top with remaining Parmesan cheese and panko crumbs. Cook 30-40 minutes (until bubbling on the edges and browned on the top). Recipe serves 4-6.
Recipe created by Ashley Routson, a.k.a. The Beer Wench