Best Jims Beer Mac And Cheese Gratin Recipes

Rackhouse Pub's Beer-Baked Mac 'n' Cheese image

Provided by blucoat

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 12

1/2 cup butter (2 sticks)
1/2 cup flour
1/2 cup amber beer
2 cups half-and-half
1/2 lb brie cheese
16 ounces cream cheese (2 packages)
1 1/2 cups crumbled gorgonzola
2 1/2 cups shredded cheddar cheese
1 1/2 cups grated parmesan cheese, divided
1 (16 ounce) box penne pasta, cooked and drained
salt and pepper
1/2 cup panko breadcrumbs or 1/2 cup breadcrumbs

Steps:

In a medium, heavy-bottom pot, melt the butter over medium heat. Whisk in the flour to form a light roux. Slowly whisk in the beer and half and half.
Add the Brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the Gorgonzola, cheddar and 1 cup Parmesan cheese.
Stir in the pasta, taste and adjust the seasonings as desired with salt and pepper (some of the cheese will be salty and the mixture may need only a little salt, if any).
Pour the mixture into a 13-by-9-inch baking dish. Top the mixture by sprinkling over the remaining Parmesan cheese and panko crumbs. Place the dish in the oven and bake until the sauce is bubbly and the toppings are crisp and golden, about 1 hour. Cool slightly before serving.

Nutrition Facts : Calories 452.3, Fat 30, SaturatedFat 17.9, Cholesterol 89.6, Sodium 589.4, Carbohydrate 31.5, Fiber 3.4, Sugar 1.4, Protein 14.9

Beer Mac and Cheese image

Provided by Flautatime

Categories Cheese

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 12

1 1/2 cups elbow macaroni
1 teaspoon and 1/2 tsp salt, divided
2 tablespoons butter
1 tablespoon light flavor olive oil
1 large shallot, finely minced
3 tablespoons all-purpose flour
2 cups whole milk
8 ounces sharp cheddar cheese, shredded
1/2 cup dark beer
2 teaspoons full strength prepared stone ground mustard
1 teaspoon garlic powder
1/2 teaspoon black pepper, freshly ground

Steps:

Preheat oven to 350 degrees.
In a large pot, over medium-high heat, bring two quarts water and 1 teaspoon salt to a full rolling boil. Gradually add macaroni and boil approximately 10 minutes or until pasta reaches desired tenderness. Drain.
Melt butter and olive oil in a saucepan over medium heat. Sauté shallots in butter and olive oil for approximately 2 minutes or until they begin to turn transparent. Add flour to the pan, stirring constantly until a smooth paste forms. Stirring constantly, gradually add milk and continue cooking until mixture is thick and bubbly (mixture should coat the back of a spoon). Add 8 ounces of cheese and stir until completely melted. Remove from heat and add beer, mustard, garlic powder, pepper and remaining salt. Stir well.
Spray a 9" x 9" square glass pan with non-stick cooking spray. In the large pot, combine macaroni and cheese sauce and stir. Pour into 9" x 9" baking dish, cover with foil and place into preheated oven and bake for 15 minutes. After 15 minutes, remove foil and continue cooking, uncovered for another 15 minutes.
Remove macaroni and cheese from the oven. Allow to cool for approximately 5 minutes before serving.

Nutrition Facts : Calories 1140, Fat 65.3, SaturatedFat 37, Cholesterol 174, Sodium 2110.8, Carbohydrate 85.4, Fiber 3.3, Sugar 15.3, Protein 48.7