This is the result of an aha! moment that I had last week. Beer cheese dip is wonderful. Mac and cheese is wonderful. Why not combine them both? I haven't quite perfected this yet, but it's still pretty darned good for a first attempt!Ingredients
5 cups shredded cheese, approximately 80% cheddar and 20% swiss
1 bottle of beer, preferably Alaskan Amber
2 T butter
2 T flour
Worcestershire sauce
Dijon mustard
Horseradish sauce
Garlic and Wine seasoning
Salt and Pepper
1 box of macaroni
Preheat the oven to 400. Cook pasta as directed, drain, pour into an oven safe pan and set aside. Set the beer simmering in a large saucepan while melting butter and flour together in a small pan. Add Worcestershire, Dijon, horseradish, garlic, salt and pepper to the beer to taste. Blend in the flour and butter mixture and slowly stir in 3 cups of the cheese shreds. Pour the cheese sauce over the pasta, stirring to mix well. Toss pasta with the remaining cheese shreds and top with bread crumbs. Bake 20 minutes.
5 cups shredded cheese, approximately 80% cheddar and 20% swiss
1 bottle of beer, preferably Alaskan Amber
2 T butter
2 T flour
Worcestershire sauce
Dijon mustard
Horseradish sauce
Garlic and Wine seasoning
Salt and Pepper
1 box of macaroni
Preheat the oven to 400. Cook pasta as directed, drain, pour into an oven safe pan and set aside. Set the beer simmering in a large saucepan while melting butter and flour together in a small pan. Add Worcestershire, Dijon, horseradish, garlic, salt and pepper to the beer to taste. Blend in the flour and butter mixture and slowly stir in 3 cups of the cheese shreds. Pour the cheese sauce over the pasta, stirring to mix well. Toss pasta with the remaining cheese shreds and top with bread crumbs. Bake 20 minutes.
No comments:
Post a Comment