Beer Baked Mac 'N Cheese
"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......."
Ingredients
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 by Step Method
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
No special items needed.