There are some foods that are just meant to be paired together. Peanut butter and chocolate immediately jump to mind as do apples and cheese.
But beer…
Something about beer screams at me that it should be added to all kinds of recipes. I’ve already added it to bread, brownies, stew, bacon, pretzels, truffles and even lemonade but I keep looking for new ways to include it.
This beer macaroni and cheese reminded me of the time that my hubby and I spent in Germany last year. The beer could not be beat and it added such an incredible flavor to every meal that we enjoyed it with. And now it lends that same great taste to this easy homemade macaroni.
Now before you worry about not being able to feed this to your kiddos, let me assure you that the alcohol will cook out so there is no need for concern. Thankfully though, the flavor remains!
- 13.25 ounce box of elbow macaroni
- 4 Tbsp butter
- 3 Tbsp flour
- 1 cup whipping cream
- 1 cup beer of your choice
- 10 ounces mozzarella cheese, shredded
- 8 ounces cheddar cheese, shredded
- 3 ounces cream cheese
- Cook elbow macaroni according to package directions and drain.
- In a large saucepan melt the butter and add the flour. Whisk it until it becomes a thick paste or roux. Add the beer and the whipping cream and mix well. Bring to a boil then add the cream cheese, stirring constantly until it melts. Add both mozzarella and cheddar cheeses and allow it to melt.
- Add pasta to the cheese mixture and stir until it is all well covered.
I added some extra shredded cheddar to the top and put the whole thing into the oven on low broil to crisp the top up a bit.
This is a perfect comfort food for the fall and winter! There is nothing like the cheesy goodness of homemade macaroni and cheese to make a person happy!
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