Beer Baked Mac 'N Cheese

12-16
Servings
30m
Prep Time
1h
Cook Time
1h 30m
Ready In

Recipe: #2379

November 11, 2011



"My daughter found this recipe and shared it with me. I just had to share. I found the original credit should go to The Rack House Pub-Denver and was adapted by The L.A. Times Test Kitchen. The recipe serves 12-16 and can be halved, so read it through before you go to the store......."

Original recipe yields 12-16 servings
OK

Nutritional

  • Serving Size: 1 (206.1 g)
  • Calories 552.7
  • Total Fat - 44.2 g
  • Saturated Fat - 23.7 g
  • Cholesterol - 117.4 mg
  • Sodium - 791.8 mg
  • Total Carbohydrate - 16.9 g
  • Dietary Fiber - 0.6 g
  • Sugars - 3.2 g
  • Protein - 23.3 g
  • Calcium - 468.4 mg
  • Iron - 1.6 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.2 mg

Step 1

Heat the oven to 350 degrees.

Step 2

In a medium, heavy-bottom pot, melt the butter over medium heat. Whisk in the flour to form a light roux. Slowly whisk in the beer and half and half.

Step 3

Add the Brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the Gorgonzola, cheddar and 1 cup Parmesan cheese.

Step 4

Stir in the pasta, taste and adjust the seasonings as desired with salt and pepper (some of the cheese will be salty and the mixture may need only a little salt, if any).

Step 5

Pour the mixture into a 13-by-9-inch baking dish. Top the mixture by sprinkling over the remaining Parmesan cheese and panko crumbs. Place the dish in the oven and bake until the sauce is bubbly and the toppings are crisp and golden, about 1 hour.

Step 6

Cool slightly before serving. Variations: Chopped ham Fried bacon, crumbled Turkey sausage or brats, cooked, diced Diced roasted chicken, cooked

Step 7

Each of 16 servings: 566 calories; 20 grams protein; 29 grams carbohydrates; 1 gram fiber; 41 grams fat; 25 grams saturated fat; 123 mg. cholesterol; 2 grams sugar; 611 mg. sodium.

Tips & Variations


No special items needed.

Related

Felix4067

Oh my goodness, but this was RICH!! No way we'd get as many servings out of the pan as stated, but then we didn't serve anything with it. I did find it a touch bland, though, so I added about a half teaspoon each of onion powder and garlic powder. I also skipped the crumbs and just topped it with cheese, but it was almost burned by the time it was done baking, so I'd recommend waiting until about 15 minutes before it's done to add it on. Definitely glad I made it, and definitely all the cheesy richness I could ever have hoped to want. Just needed a bit of tweaking to be perfect for us.

review by:
(7 Feb 2012)

Galley_Wench

OMG . . . is was so good, and RICH! I cut the recipe down to serve 3 and glad I did as we'd be eating mac & cheese for a week. The only thing(s) I did different is added a little mustard powder to the sauce and pureed some crispy bacon and added to the panko. Thanks for a keeper!

review by:
(14 Jan 2012)