beer mac n’ cheese

I saw this recipe on Food Gawker…and had to repost it. While this is not a skinny recipe, I am dying to make this. Mac and cheese is one of my favorite comfort foods, especially when I’m not feeling well.


  • 2 ½ cups uncooked small pasta (whole wheat orecchiette)
  • 2 tablespoons margarine/butter
  • 2 tablespoons flour
  • 8 ounces milk
  • 8 ounces beer (an amber beer )
  • 8 ounces freshly grated sharp cheddar cheese
  • 4 ounces gouda, grated
  • ½ cup romano cheese, grated
  • ¼ teaspoon paprika
  • pinch of black pepper
  • pinch of nutmeg
  • ½ cup Panko bread crumbs
  • handful chopped parsley, for garnish

Preheat oven to 375 degrees F. Prepare water for pasta and boil according to directions, cutting 1-2 minutes off of cooking time since pasta will continue to cook in the oven.

Heat a saucepan over medium high heat and add butter. Once melted and sizzling, whisk in flour to create a roux and cook until bubbly and golden in color, about 2 minutes. Add milk and beer into saucepan whisking constantly, then add gouda and cheddar cheeses and stir until melted. Turn heat down to medium and continue to stir, cooking for 5-6 minutes while mixture thickens. It will most likely NOT thicken like regular mac n’ cheese because of the beer, but you want it to thicken a little bit. Stir in pepper, paprika and nutmeg.

Add cooked and drained pasta to a casserole dish and pour cheese over top, mixing gently to combine. Top with Panko bread crumbs, some more pepper and sprinkle with romano cheese. Bake for 25-30 minutes, or until bubbly and golden on top.

Remove from oven and let cool for 5 minutes, top with fresh parsley.

Source: Live Love Pasta via Food Gawker


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