There’s something so comforting about eating a big bowl of Macaroni and Cheese. This mac and cheese recipe is not your ordinary version. We’ve taken it up a notch by adding beer, and dressed it up for the holidays by adding some heat with chorizo sausage and chipotle peppers. Adding veggies is totally optional, but we loved adding broccoli and red pepper to make it look festive and make it just a tad bit healthier. After all, cheese is healthy right? This gooey, decadent mac and cheese will satisfy both the kids and adults at your Christmas parties and holiday gatherings this year! Of course, we added beer to the mix, but the alcohol cooks out and you’re left with a creamy beer cheese. We chose Abnormal Brewing Company’s Jolly Good Pale Ale. The maltiness of this beer helps balance out the spices in this recipe as well as compliment the sharp cheeses like Fontina, aged Cheddar, and Parmesan.
We treated our friends at San Diego CW6, as part of the morning segment, to a batch of our homemade mac and they gobbled it right up! It was just the perfect thing for a chilly Friday morning, and we of course paired it with more beer! This recipe pairs wonderfully with this English pub-style ale, or you can serve it up with any of your favorite holiday beers.
For more info on the beer and to watch the video of us making this on San Diego CW6 LIVE TV, click the link: http://www.cw6sandiego.com/celebrate-holidays-beer/
Big Thank You to Baron’s Market for providing us with the quality ingredients to make this amazing mac and cheese. Definitely check them out to get the ingredients for this recipe and for all your craft beer needs!
On today’s segment, we also featured GIFTS for the craft beer lovers on your list! Find out more ways to help your friends and family enjoy their favorite brews by checking out our article here.
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 1 package elbow macaroni 16 ounces
- 1/4 cup butter
- 2 Garlic Cloves minced
- 1/4 cup all-purpose flour
- 1 tablespoon ground mustard
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 2-1/2 cups 2% milk
- 3/4 cup amber beer
- 1/4 cup heavy whipping cream
- 3 cups shredded cheddar cheese divided, 12 ounces
- 2 cups shredded fontina cheese 8 ounces
- 2 tablespoons grated parmesan cheese divided
- 2 tablespoons minced chives
- 1 cup red bell pepper chopped
- 1 cup broccoli chopped into bite-size pieces
- 1-2 tablespoons chipotle chillies in adobo chopped
- 1 chorizo sausage to taste
- 1/2 cup bread crumbs
Ingredients
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|
- Cook macaroni according to package directions for al dente.
- Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 tablespoon Parmesan cheese until melted. Add chives, bell pepper, and broccoli (if using).
- Drain macaroni and stir into sauce. Stir in chipotle chillies to taste. Transfer to a large greased baking dish. Add dollops of chorizo on top, to taste. Sprinkle with remaining cheddar, parmesan, and bread crumbs.
- Bake, uncovered, at 400° for 15-20 minutes or until golden brown and heated through. Let stand for 5 minutes before serving.
- Enjoy!
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