A New Use for Beer: Beer Macaroni and Cheese

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Yes.  That’s bacon.  And cheese.  And the easiest macaroni and cheese sauce I will ever make in my life.  Counting the bacon (and yes, I wimped out and did the fully cooked real bacon bits), there are five ingredients.

No, it’s not really a recipe to make when the outside mercury soars into the hundreds, but, due to storms south of us, we won’t see temps above 90 this week.

And…Muffin likes the macaroni and cheese.  So much so that when we ate it for supper last Saturday night, he had the macaroni for breakfast Sunday morning.

Seriously, though, what made it so popular with me was its ease of making it.  Basically boiling the macaroni and shredding the cheese are the hardest parts.

I found this recipe again as I looked through my Dropbox recipe files that I had “printed as a PDF” and saved it to my Dropbox.

And this is one of the gems that I rediscovered.

Beer Mac and Cheese (with Bacon!)

Source:  A Spicy Perspective

1 pound macaroni noodles (would love to try it with shells next time), boiled and drained according to package directions

12 ounce bottle beer (I used a lager)

8 ounces cream cheese

1 pound shredded cheddar (as sharp as you can get it), off the block (not pre-shredded)

1 cup crumbled bacon

Pour a bottle of beer into a large pot.  Place it over medium heat, add the cream cheese and swirl it around with a whisk until it starts to melt.  Once it is about half melted start slowly and carefully whisking it into the beer until creamy and smooth.  Add the cheddar cheese a few handfuls at a time, whisking until smooth.

Pour the pasta into the cheese sauce.  Reduce the heat to low, then stir and cook another three minutes to thicken.  Salt and pepper to taste.

When serving, sprinkle the bacon over each serving.

Muffin Approved

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