Monday, December 19, 2016

Beer Macaroni and Cheese

Beer Macaroni and Cheese: Savory Sweet and Satisfying

A few years ago I experienced beer cheese soup and made several at home. If you are interested in checking them out click here and here. After the great experience with beer in a soup I decided that beer in mac and cheese was a good idea.

After one bite of this mac and cheese there was no doubt it had beer in it. The beer flavor really came through, so make sure you choose a beer that you like and would drink straight from the bottle.

Beer Macaroni and Cheese
Ingredients:
1 pound cavatappi noodles
12 ounce bottled beer
8 ounces cream cheese
16 ounces sharp shredded cheddar cheese
black pepper, to taste
1 cup cooked and crumbled bacon

Directions:
Cook the pasta according to the package directions and drain.

While the pasta is cooking pour the whole bottle of beer into a large pot. Turn the heat onto high and then add the cream cheese. As the beer heats up break up the cream cheese into pieces and then whisk into the bear until completely smooth. Add in the cheddar cheese and whisk until completely smooth.

Add the cooked and drained pasta to the beer cheese sauce. Reduce the heat to low and cook stirring often for 3 minutes to thicken up the sauce. Season with black pepper.

Serve the macaroni and cheese and top with crumbled bacon.

Enjoy!!!


Nutrition Facts

Serves: 6

Amount Per Serving

Calories 710

Total Fat

33.1g

Saturated Fat

18.1g

Polyunsaturated Fat

0g

Monounsaturated Fat

0g

Trans Fat

0g

Cholesterol

108.3g

Sodium

908.3g

Potassium

0.2g

Total Carbohydrates

61.7g

Dietary Fiber

2.7g

Sugars

9.7g

Protein

33.7g

Vitamin A 5.4% Vitamin C 0%

Calcium 5.7% Iron 13.3%

*Nutritional information will vary depending on the brands you use.


*Adapted from A Spicy Perspective.

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