Beer Mac and Cheese
Mac and Cheese gets a make over with Mexican Beer and New Mexico chile powder. Crisp and complex in flavor, you won't believe your tastebuds.
Servings 12
Calories 352kcal
Ingredients
- 1 pound Elbow macaroni
- ¼ cup Butter
- ¼ cup Flour Plus 1 TABLESPOON
- 1 cup Modelo Especial beer
- 1 cup whole milk
- ¼ cup reserved water from the cooked pasta
- 8 ounces sharp cheddar cheese shredded
- 8 ounces Monterey Jack cheese shredded
- ½ teaspoon New Mexico Red Chile Powder
Instructions
- Cook pasta according to package directions in a Dutch oven.
- Drain, reserving ¼ 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. Let this cook for a couple of minutes until it starts to turn golden. Watch it close, don't let it burn.
- Alternate adding the milk, beer, and pasta water. Let the sauce bubble for a couple of minutes to temper the alcohol flavor.
- When smooth and creamy stir in the shredded cheeses and chile powder. Add the cooked macaroni and stir until blended. Taste and adjust flavors for saltiness.
Notes
Tips for Success:
- Cheese can carry a lot of salt. Once you've finished stirring the macaroni into the cheese sauce, taste before adding salt to season.
- Letting the cheese sauce bubble for a couple of minutes will temper the alcohol flavor in the beer.
- Pasta noodles will continue to soak up some liquid once they sit. Drizzle on a little milk to thin once they've been stored.
Nutrition
Calories: 352kcal | Carbohydrates: 32g | Protein: 15g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 280mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 511IU | Vitamin C: 0.001mg | Calcium: 310mg | Iron: 1mg