Rave Reviews

Pub Mac and Cheese (with Beer!) Will Be Your Go-To Mac From Now On

A recipe from Parade.com

INGREDIENTS

  • 1 lb elbow macaroni
  • 1 cup evaporated milk
  • 1 cup light beer
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey jack cheese
  • ¼ tsp paprika
  • ½ cup panko breadcrumbs
  • ¼ cup butter
  • ¼ cup flour
  • 2 tsp dried parsley
  • salt and pepper

DIRECTIONS

  1. Preheat oven to 375.
  2. Grease 9×13 baking dish.
  3. Boil macaroni in salted water according to directions.
  4. In a medium pot melt butter over low heat.
  5. Whisk in flour and cook for 2-3 minutes until no lumps remain and a light brown roux has formed.
  6. Slowly whisk in milk and beer.
  7. Increase heat to medium and bring to a slight boil.
  8. Reduce heat down to low and cook for 5-7 minutes until thickened, stirring often.
  9. Add both cheeses, stirring constantly until melted and smooth.
  10. Cook 3-5 minutes until thick and incorporated.
  11. Season with paprika, salt and pepper.
  12. When macaroni is cooked, drain well.
  13. Add to cheese sauce and mix well.
  14. In a small bowl combine bread crumbs and parsley.
  15. Transfer pasta to baking dish and top with breadcrumbs.
  16. Bake for 30 minutes until browned and bubbly.
  17. Allow to sit for 5 minutes before serving.

KITCHEN COUNTER

Serves 4-6.

Subscribe to Draught Lines


Select list(s) to subscribe to


By submitting this form, you are consenting to receive marketing emails from: Origlio Beverage, 3000 Meetinghouse Road, Philadelphia, PA, 19154, http://www.origlio.com. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

Draught Lines

Draught Lines is a seasonal magazine dedicated to the craft beer experience.