Beer Macaroni and Cheese

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:

1. Cook the pasta according to the package directions and drain.
2. 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.
3. 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.
4. 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.