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German Beer Mac N’ Cheese

Total Time:
50 mins
Prep Time:
20 mins
Cook Time:
30 mins
Dish Size:
1.5 Quart
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January 25, 2016

Ingredients

  • 1/2 lb. elbow macaroni
  • 1/4 cup butter
  • 1/4 cup flour
  • 6 ounces German beer
  • 3/4 cup milk
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, soft
  • 4 ounces cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 1 tablespoon butter, melted
  • 1/2 cup Panko bread crumbs
  • 3 slices crisp bacon, crumbled (optional)

Directions

  1. Preheat oven to 325 degrees. 
  2. Fill a medium sauce pan 2/3 full with water. Bring to a boil and add pasta and a dash of salt. Boil to al dente; 11 - 13 minutes. Drain and rinse. Set aside. 
  3. In a large saucepan over medium-high heat melt 1/4 cup butter. Whisk in flour and allow to simmer for 3 minutes. 
  4. Whisk in beer, milk, dry mustard and pepper until smooth.
  5. Stir in cream cheese until completely melted. Whisk in remaining cheeses. 
  6. Remove from heat and stir in pasta. Pour into your temp-tations® 1.5 quart baker. 
  7. Combine melted butter and Panko in a small bowl. Sprinkle over the top of the mac n' cheese along with crumbled bacon, if desired. 
  8. Bake for 25 - 30 minutes or until bubbly. Serve hot. 
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