BEER MAC N’ CHEESE
Mac N’ Cheese is the ultimate in comfort food. Pasta and cheese casseroles have been recorded as far back as the 14th century both in Italian and Medieval English cookbooks. Even Thomas Jefferson was a fan, he encountered it both in Paris and Northern Italy and became so enamored with it that he actually commissioned a machine to make it. The machine didn’t turn out so well so he imported it and actually served it at a state dinner in 1802. (1)
Today’s dish is a dish for all and is not held to such high approval. This week’s recipe spiked, with beer, is ultra creamy and oh so tasty…..Enjoy!
Serves 4-6
2 1/2 cups uncooked whole wheat elbow noodles
2 tablespoons butter
2 tablespoons flour
8 ounces milk
8 ounces beer (I used an amber beer – it was what I had on hand)
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
10 large basil leaves, chopped for garnish
Preheat oven to 375 degrees F.
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.
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. 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.
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.
(1) wikiedia
Original recipe and image courtesy of www.howsweeteats.com
