The week before a race is supposed to be a “healthy week” for me. But you see, I’m running a half marathon in New Orleans this Sunday (a.k.a the land of beignets and fried foods) and I’m on a reading break from college with family visiting, so this week has turned out to be not so healthy.

Beer Macaroni and Cheese

Enter: Beer Macaroni and Cheese. No regrets. Just pure, cheesy, awesomeness…with beer! I love this recipe, and am so happy I decided to try it. I can be healthy later!

Beer Macaroni and Cheese

Shall we get started?! Prepare water for pasta and boil according to directions, shaving 1-2 minutes off of cooking time since pasta will continue to cook in the oven.

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Get your roux going and add milk and beer into saucepan. Then add cheeses and stir until melted and mixture thickens. Stir in pepper, paprika and nutmeg.

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Add noodles (once cooked and drained) to a casserole dish, then pour cheese sauce over top, mixing gently to combine.

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Top with panko bread crumbs and an additional sprinkle of cheese if desired. Bake for 25-30 minutes or until bubbly and golden on top.

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Remove from oven and let cool for 5 minutes. Dig in!!

Beer Macaroni and Cheese

Beer Macaroni and Cheese

Serving Size: 4-6

Ingredients

  • 2 1/2 cups uncooked elbow noodles
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 8 ounces milk
  • 8 ounces beer (I used an India pale ale)
  • 8 ounces freshly grated cheddar cheese
  • 4 ounces freshly grated parmesan cheese
  • 1/4 teaspoon smoked paprika
  • pinch of black pepper
  • pinch of nutmeg
  • 1/2 cup panko bread crumbs

Instructions

  1. Preheat oven to 375 degrees F.
  2. Prepare water for pasta and boil according to directions, shaving 1-2 minutes off of cooking time since pasta will continue to cook in the oven.
  3. Heat a saucepan over medium high heat and add butter. Once melted and sizzling, whisk in flour to create a roux and cook until bubbly and golden in color, about 2 minutes. Add milk and beer into saucepan whisking constantly, then add cheeses and stir until melted. Turn heat down to medium and continue to stir, cooking for 5-6 minutes while mixture thickens. NOTE: It will most likely not thicken like regular mac and cheese because of the beer, but you want it to thicken a little bit. Stir in pepper, paprika and nutmeg.
  4. Add noodles (once cooked and drained) to a casserole dish, then pour cheese over top, mixing gently to combine. Top with panko bread crumbs and an additional sprinkle of cheese if desired. Bake for 25-30 minutes or until bubbly and golden on top.
  5. Remove from oven and let cool for 5 minutes.

Notes

Recipe taken from How Sweet It Is

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http://warmvanillasugar.com/2013/02/19/beer-macaroni-and-cheese/

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27 Responses to Beer Macaroni and Cheese

  1. You had me a beer and pasta and cheese!! This sounds delicious!!

    Good luck on your race down here next weekend and I hope you love your visit to New Orleans!! It’s a great (food) town!!

  2. Best recipe ever…thanks for sharing!!

  3. Wow, there is definitely no reason to ever regret this

  4. hammer fall says:

    Subscribed to your blog, thank you

  5. Wonderful! I think I’ll try it with Guinness for St Paddy’s Day!

  6. Oh man…my fiance would love this!

  7. Tracey says:

    Good luck with your race – so fun to do one in New Orleans! This mac and cheese sounds fantastic, my husband would go crazy for it :)

  8. Oh. My. God. Need to make ASAP. I will enter a half marathon if I need to.

  9. this looks like the perfect way to fuel for a half marathon!

  10. Sues says:

    The only thing better than mac and cheese is beer mac and cheese!! This looks amazing. And you’re running a half marathon, so the calories don’t count :)

  11. Nanny says:

    Novel idea. GOOD LUCK on your marathon in New Orleans, we know you’ll have a great time . Wish we could be there for the race and sample some of the down home cooking. <3

  12. heehee if it were me I’d just be running straight to the beignets ;) Good luck with your race though! This beer mac and cheese is dynamite too!

  13. I just recently started wanting to add beer to prettttty much everything. Perfect timing, sounds delicious!

  14. Good luck with your race! And thank you for sharing this amazing concoction with the world. Beer & Mac and Cheese are two of my fave things, and combined I’m sure they’re even better!

  15. oooh, sooo cheesy! Yum…

  16. Monet says:

    This has to be one of the most unique and delicious macaroni and cheese recipes I’ve seen! Thank you for sharing sweet friend. I’m nursing a bit of a cold, and this post warmed me right up. I hope you are having a happy end to your week!

  17. Tracy says:

    I love making macaroni & cheese with beer. It doesn’t get better! :-)

  18. Lindsay says:

    I’m not sure why I haven’t already thought about this, but LOVE it! Definitely going to try this one out. Beer+Food = love as I always say :-)

  19. [...] it’s beer mac and cheese or beer bread, I am definitely enjoying cooking and baking with beer this week in preparation for [...]

  20. one of hubby’s favorites! Looks good!

  21. […] a dish to pass. For the latest BBQ, I made a beer mac and cheese and adapted the recipe from Warm Vanilla Sugar. I made it the night before, and the next day, I just warmed it up in the oven. It was awesome and […]

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