Four Cheese Beer Mac ‘n Cheese
How’s the diet going?
Actually, I don’t really want to talk about boring diets and resolutions that will last 4.8173 minutes. Let’s fall off that wagon before we ever get on. After all, isn’t beer cheese and macaroni a little more interesting?
I’m down with fresh starts and living right, but isn’t it all about balance? Try to remember to have a little fun and treat yourself to something gooey and cheesy in between kale salads and trips to the gym. You deserve it.
- 6 ounces brie, rind removed and cut into 1 inch pieces
- 4 ounces smoked gouda, shredded
- 4 ounces cream cheese
- 4 ounces parmesan, shredded, plus another 2 - 4 ounces shredded for topping
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 cup beer
- 1/2 pound corkscrew pasta
- Preheat oven to 350
- Cook pasta according to package directions until al dente
- In a large Dutch oven melt the butter over medium-high heat
- Add flour and whisk until smooth and starts to turn light brown in color, 1 - 2 minutes
- Slowly whisk in milk
- Slowly whisk in beer
- Cook over medium high heat another couple of minutes until mixture is smooth and thickens
- Stir in all the cheese except the reserved parmesan and continue stirring and cooking until all the cheese melts
- Add pasta to the cheese mixture and stir until all the pasta is coated completely
- Transfer pasta and cheese sauce to a casserole dish coated with cooking spray
- Top with reserved parmesan and bake for 25 - 35 minutes until top is golden
- I used brie cheese in this recipe because I had a bit of luck and happened upon a sale of 2.2 pounds of brie for $14.99 and needed to use the leftovers from this baked brie appetizer. Even I can only eat so much baked brie in one sitting.
- I think brie helps with a smooth texture, but feel free to leave it out and substitute cream cheese because brie can be pricey .
- If you don’t like smoked gouda just use the regular stuff.
- I used a Belgian style wit beer from Mother Earth Brewing