I always like to mix things up. You guys know that.
One thing I love to do is go out with friends to places like Bar Louie’s or Applebees, but as I get older, I slowed down on the outings. More or less it’s money, and just not a priority anymore. I’m love having friends over and cooking different things we pay a zillions dollars for. I guess that’s me saying, “Hi I’m 34”. LOL
Doesn’t mean I don’t like the food, desserts and drinks!
Which means we recreate it at home. I’m really glad I thought of the idea, but I knew my crew wouldn’t like beer cheese dip.
What is a girl to do????
Make beer macaroni and cheese.
Wha????? Oh yeah.
Now, I love ordering beer cheese and preztels. It’s so good. I never cooked it before though. It’s actually easier than I thought. Basically, it’s a little on the fattening side, so it will be reserved for the special occasion list, but really easy.
The method is just like making a rue, but you added beer, and watch closely so you don’t burn it. Just made with flour, milk, cheddar cheese, butter, beer. Since I was making a high fat content sauce, I wanted to even it out some way.
I decided on adding mushrooms, and green onions. Why? Well, I bought and used Veggie Pasta produced by Barilla. I’m been a fan of their product for a while now. It was a great way to get the crew to eat veggies without them knowing. Not the typical stuff, but zucchini, veggies like that. I bought their rotini made with spinach and zucchini. This beer mac and cheese wasn’t your typical comfort food, but it was delicious!
We paired it with a salad and Honey Jack Mustard Chicken, and these kids loved it, but the dinner was big, so leftovers are in the refrigerator, so I go the night off.
In part two of this weeks entries in the secret to cooking with liquor. You have some rules, and you have to abide by them, or you may end up like my brother and father on thanksgiving. Drunk off your ass, passed out sleep. LOL. Especially if you are serving this to children or anyone with health issues, you have rules to follow, because at the end of the day, you don’t want the alcohol, just the illusion of it.
Yes, it sounds confusing, but trust me, Saturday night, you’ll understand after I give part two to this process.
In this post, I’m giving the recipe! Ready?
Beer Macaroni and Cheese
1 stick butter or margarine
8 Tablespoons Flour
6 cups milk
2 Pounds of shredded cheese(your choice)
1 bottle beer(if flat it’s ok)
1 cup green onions diced
1 can mushrooms, drained
2 boxes Barilla Veggie Rotini Pasta
1.5 cups breadcrumbs
Heat oven to 350.
Cook pasta as directed, and set aside.
In another pot, melt butter completely. Remove from heat.
In a microwavable container or in another pot, begin to heat beer for 15 minutes. You want to make sure it doesn’t overflow or evaporate. Cook for 15 minutes, then remove from heat.
Go back to melted butter, and begin rue process with butter, flour, and whisk. Adding gradually to make sure it’s not lumpy or burning. It should be a tannish color. Add milk slowly, it will thicken as you add and whisk together. once that is completely added, add beer slowly. Continue to whisk. This should be smooth not lumpy.
Turn down heat, as you add cheese and stir together. Lastly added spices and veggies to your taste. Let simmer for 20 minutes, occasionally stirring to make sure the cheese doesn’t burn.
Add to pasta, and mix together.
Now, you could serve it just like this, or add the other directions I’m giving under this
In a casserole dish, pour contents, and top with breadcrumbs. Bake for 20 minutes or until breadcrumbs are golden brown to your liking.
Pretty simple in a sense. You can prep this early too and reheat later! Try it out and let me know what happened. Let a comment or drop a line on the facebook page!
Saturday Bar Lab: how exactly to cook with liquor/beer pt 2.