Beer Mac and Cheese
Beer Mac and Cheese might be just the main course you are searching for. This recipe makes 4 servings with 848 calories, 37g of protein, and 35g of fat each. For $1.28 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 859 people have made this recipe and would make it again. It is perfect for Father's Day. It is brought to you by Life as a Strawberry. It is a rather inexpensive recipe for fans of American food. If you have butter, sharp cheddar cheese, green onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 25 minutes. With a spoonacular score of 85%, this dish is awesome. If you like this recipe, you might also like recipes such as Beer Mac and Cheese, Beer Mac and Cheese, and Mac and Beer Cheese Cups.
Servings: 4
Cooking duration: 25 minutes
Ingredients:
2 Tbsp. butter
3 Tbsp. flour
1/4 cup chopped green onion, plus extra for garnish
1/2 tsp fresh ground black pepper
1 1/3 cups milk (I used skim)
1 lb. pasta (I used elbow macaroni)
2 2/3 cups sharp cheddar cheese, shredded
Equipment:
sauce pan
whisk
Cooking instruction summary:
Cook pasta in very salty water until al dente.In a large saucepan, melt butter over medium-high heat. Add green onions and saute for 1 minute.Whisk flour into the butter to form a roux and cook for 1 minute.Whisk beer into roux a little at a time until you’ve worked out all the lumps.Whisk milk into sauce. Bring sauce to a simmer and cook, stirring frequently, until mixture has thickened, about 6-8 minutes.Remove sauce from heat. Stir in sharp cheddar cheese and pepper. Mix until cheese has melted. Add pasta to sauce and toss until pasta is evenly coated.Top with chopped green onions and serve immediately.
Step by step:
1. Cook pasta in very salty water until al dente.In a large saucepan, melt butter over medium-high heat.
2. Add green onions and saute for 1 minute.
3. Whisk flour into the butter to form a roux and cook for 1 minute.
4. Whisk beer into roux a little at a time until you’ve worked out all the lumps.
5. Whisk milk into sauce. Bring sauce to a simmer and cook, stirring frequently, until mixture has thickened, about 6-8 minutes.
6. Remove sauce from heat. Stir in sharp cheddar cheese and pepper.
7. Mix until cheese has melted.
8. Add pasta to sauce and toss until pasta is evenly coated.Top with chopped green onions and serve immediately.
Nutrition Information:
covered percent of daily need
