Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup beer (preferably a light ale or lager)
- 2 cups shredded cheddar cheese
- 1 cup shredded Gouda cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup panko bread crumbs
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until mixture turns golden brown.
4. Slowly whisk in milk and beer, stirring constantly until mixture thickens and begins to boil.
5. Reduce heat to low and stir in cheddar and Gouda cheese until melted and smooth.
6. Add garlic powder, salt, and pepper to taste.
7. In a large mixing bowl, combine cooked macaroni and cheese sauce. Mix well.
8. Pour mixture into a greased 9x13 inch baking dish.
9. Sprinkle panko bread crumbs over the top of the mac and cheese.
10. Cover dish with aluminum foil and bake for 20 minutes.
11. Remove foil and bake for an additional 10-15 minutes until bread crumbs are golden brown and crispy.
12. Let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 550
Total fat: 28g
Saturated fat: 17g
Cholesterol: 85mg
Sodium: 550mg
Total carbohydrates: 45g
Dietary fiber: 2g
Sugars: 5g
Protein: 24g
Substitutions for ingredients:
- Any type of pasta can be used instead of elbow macaroni.
- Any type of beer can be used, but a light ale or lager is recommended.
- Other types of cheese can be used instead of cheddar and Gouda, such as Swiss or Parmesan.
Variations:
- Add cooked bacon or diced ham for a meatier version.
- Add chopped jalapeños or hot sauce for a spicy kick.
- Use different types of beer for different flavor profiles.
Tips and tricks:
- Be sure to stir the cheese sauce constantly to prevent it from burning or sticking to the bottom of the pan.
- For a creamier texture, add more milk or cheese.
- To make ahead, prepare the mac and cheese up until the baking step, cover with foil, and refrigerate until ready to bake.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve in individual ramekins or garnish with chopped parsley or green onions.
Garnishes:
Chopped parsley or green onions.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
Side salad or garlic bread.
Troubleshooting advice:
If the cheese sauce is too thick, add more milk. If it's too thin, add more cheese.
Food safety advice:
Be sure to cook the macaroni until al dente to prevent it from becoming mushy.
Food history:
Mac and cheese originated in Italy and was brought to the United States by Thomas Jefferson. Beer cheese is a popular dip in Kentucky and was originally made with aged cheddar cheese and beer.
Flavor profiles:
Creamy, cheesy, and slightly tangy from the beer.
Serving suggestions:
Serve as a main dish or side dish.
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