Beer cheese is a classic dip to serve with cocktails, but with the recipe below, it comes to the main course. A beer cheese sauce tossed with noodles makes for a delicious play on classic mac and cheese.
When choosing the beer for this casserole, the sky's the limit. A hoppy IPA will add a nice bitterness to the dish, whereas an amber beer is a bit sweeter and will add a nice, rich roundness to it. Whichever beer you choose will make a nice accompaniment to the dish.
Beer Mac and Cheese Casserole
8
25 minutes
30 minutes
55 minutes
16 ounces macaroni pasta
8 ounces beer
8 ounces half-and-half
16 ounces cream cheese
1/2 teaspoon mustard powder
16 ounces sharp cheddar cheese, shredded
Preheat the oven to 300 degrees.
Cook the pasta al dente, according to package directions.
Meanwhile, combine the beer, half-and-half, and cream cheese in a large saucepan. Whisk together until smooth.
Add the mustard powder, remove from the heat, and add the cheese, reserving about a cup. Whisk until smooth.
Toss the sauce and pasta together, and place in a baking dish. Sprinkle with the remaining cheese, and bake for about 20 minutes, or until bubbly on top. Serve.
