Best Jims Beer Mac And Cheese Gratin Recipes

JIM'S BEER MAC AND CHEESE GRATIN

Jim's Beer Mac and Cheese Gratin image

This mac and cheese is so delicious! It has beer as a secret ingredient. It honestly is the best mac and cheese I've ever had.

Provided by JimChicago52

Categories Baked Macaroni and Cheese

Time 1h15m

Yield 8

Number Of Ingredients 11

Ingredients

½ pound penne pasta
3 tablespoons butter
3 tablespoons all-purpose flour
⅛ teaspoon ground nutmeg
2 cups beer (such as Goose Island® Honkers Ale)
1 ½ cups whole milk
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ pound sharp Cheddar cheese, grated
½ pound Gruyere cheese, grated
½ cup panko bread crumbs

Steps:

Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a bowl.
Heat butter in a skillet over medium heat. Whisk flour into melted butter until a thick paste (roux) forms, about 2 minutes. Add nutmeg; cook and stir until incorporated, about 1 minute. Gradually pour beer and milk into roux, whisking constantly until smooth; bring to a boil. Reduce heat to medium low and simmer sauce for 5 minutes; season with salt and pepper.
Remove skillet from heat; stir 2/3 of the Cheddar cheese and 2/3 of the Gruyere cheese into the sauce until melted. Pour sauce over pasta and stir to coat; spoon into the prepared baking dish. Sprinkle remaining Cheddar cheese and Gruyere cheese over pasta mixture; top with bread crumbs.
Bake in the preheated oven until bubbling and cheese is melted, about 40 minutes.

Nutrition Facts : Calories 454.1 calories, Carbohydrate 32.4 g, Cholesterol 77 mg, Fat 25.3 g, Fiber 1.1 g, Protein 22.1 g, SaturatedFat 15.2 g, Sodium 412.6 mg, Sugar 3.3 g

BEER MACARONI & CHEESE

Beer Macaroni & Cheese image

Creamy with a hint of beer, this cheesy mac is one of our favorites for a big family dinner. -Lauren Petersen, Marysville, Washington

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1 package (16 ounces) elbow macaroni
1/4 cup butter
2 garlic cloves, minced
1/4 cup all-purpose flour
1 tablespoon ground mustard
1 teaspoon salt
3/4 teaspoon pepper
2-1/2 cups 2% milk
3/4 cup amber beer
1/4 cup heavy whipping cream
3 cups shredded cheddar cheese, divided
2 cups shredded fontina cheese
2 tablespoons grated Parmesan cheese, divided
2 tablespoons minced chives
5 bacon strips, cooked and crumbled

Steps:

Cook macaroni according to package directions for al dente. , Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 tablespoon Parmesan cheese until melted. Add chives., Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses., Bake, uncovered, at 400° for 15-20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 420 calories, Fat 23g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 641mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.