Thanksgiving recipe
Mac and Beer Cheese (alteration of Alton Brown's Mac & Cheese)
Preheat oven to 350 degrees F.
Cook the pasta al dente in a pot of boiling water.
In a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Stir in beer. Season with salt and pepper. Fold the macaroni into the mix and pour into a casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest before serving.
- 1/2 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon powdered mustard
- 3 cups whole milk
- 1/2 cup yellow onion, finely diced
- 1 bay leaf
- 1/2 tsp paprika
- 1 large egg
- 12 ounces sharp cheddar, shredded
- 1 tsp kosher salt
- Fresh black pepper
- 1/2 cup of dark beer
- 3 tablespoons butter
- 1 cup fresh bread crumbs
Preheat oven to 350 degrees F.
Cook the pasta al dente in a pot of boiling water.
In a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Stir in beer. Season with salt and pepper. Fold the macaroni into the mix and pour into a casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest before serving.