Mac and Cheese gets a make over with Mexican Beer and a Spicy Red Chile Buttermilk Ranch Dressing. Crisp and complex in flavor, you won’t believe your tastebuds.
I actually do know someone who doesn’t like Mac and Cheese! You? I think most of us can agree that Mac and Cheese is glorious. I’ll take it from that blue box, or homemade with a creamy bechamel sauce. Loaded up with Hatch Chile? You bet. Made with Swiss Cheese, you bet. Steak House Chipotle, heavenly. But made with beer?
The only thing that could be better is Mac and Cheese made with beer.
I simply could not resist trying this Spicy Mac and Cheese. Using Modelo Especial Mexican Beer to flavor the cheese sauce is genius. It’s crisp flavor blends wonderfully with the sharp cheddar and Monterey Jack cheeses. The addition of Red Chile Buttermilk Dressing kicks mac and cheese up even another notch. Absolutely delicious.
Mac and Cheese gets a make over with Mexican Beer and a Spicy Red Chile Buttermilk Ranch Dressing. Crisp and complex in flavor, you won't believe your tastebuds.
- 1 16 ounce package elbow macaroni
- 1/4 cup butter
- 1/4 cup + 1 tablespoon flour
- 1/2 cup Modelo Especial beer
- 1/2 cup milk
- 1/2 cup reserved water from the cooked pasta
- 3/4 cup Red Chile Buttermilk Dressing.
- 4 ounces sharp cheddar cheese shredded
- 6 ounces Monterey Jack cheese shredded
Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water. In the same pan, melt the butter and cook until bubbly. Add the flour and start stirring to form paste. Alternate adding the milk, beer, and pasta water. When smooth and creamy stir in the shredded cheeses and Red Chile Buttermilk Ranch Dressing. Add the pasta and stir until blended.
Looking for more unique Mac and Cheese Recipes? Take a look at
Beer Mac and Cheese … It’s what’s for a Side Dish