Who does not like Mac & Cheese, anyway?
So, sure, people make gourmet versions of simple comfort foods all the time and adding Beer to the recipe is no big new thing... we are in agreement there, friend. But a Mac & Cheese made with Beer! Come on, that is always something to get excited about! And so far the best one I have ever eaten is Bridgeport's Kingpin Mac 'N Cheese at their Hawthorne Alehouse. It was simple: Macaroni, Cheese, Kingpin Double Red Ale (you know I'm a fan of this one), and a topping of Crumbled Kettle Chips; De-fucking-lightfully Tasty - creamy, with a subtle maltiness, and perfectly satisfying.
Of course I wanted to have something like this at home so I started experimenting with creamy Mac & Cheese recipes. I discovered that a solid Roux was the key. The first one I made was too thick however and I started using more cheese and less flour... it's gonna clog yr arteries either way, so might as well just make it better, eh?
There is no hard and fast recipe for this thing that I do, but I do
follow a set of guidelines that doesn't change much, and if you are
interested, here it is:Roux: 5 Tbsp Butter (melt over low-to med. heat)
5 Tbsp Flour (mix with other dry seasonings, whisk in when butter is melted, at med. heat)
1 tsp Mushi Curry (or less, if using Cheese with strong, unique flavors like herb cheeses or such.)
4 cups of Milk (whisk in evenly after flour mix)1 cup of Beer (whisk in after milk, bring it all to a boil, then let simmer for 10-15 min to let thicken a bit, then turn off heat)
18 oz of Cheese (Any ratio you wish) Yeah, I know that is a lot of cheese, what of it?
(stir in until melted)
Pasta: Water (I never measure this, honestly, I just fill a Large Pot about half-full of water.
1 1/2 cups of Beer (same source) (add to water and boil, Be ready to scoop a lot of foam)
16 oz of pasta (cook to desired tenderness, but you knew this already, right?)
Topping: 4 oz Kettle Chips (Unsalted, or any Salt and/or Pepper variety)
8 Strips of Bacon (I use Veggie Bacon, you can use whatever you want)
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| Why bake it, you could just dig in now! |
Bake for, what, maybe 15-20 minutes at 350-375 degrees? Sure, why not?
Let sit for 5 min. or so and then dig in. And that is it.
I have used both Red Ale (Ninkasi Believer and Bridgeport Kingpin are excellent) and Wheat Ale in the sauce as well and both are good. The Red adds more of a malty bite than the wheat ale. Next time I think I'm going to use a strong, flavorful stout and see how it compares.Tillamook Medium Cheddar usually forms the backbone of these recipes, but I include at least two or three specialty cheeses each time. Smoky and tangy cheeses are particularly excellent for this kind of dish. Gruyere, Gouda, English Cheddar, Swiss, Stilton, Whatever... I usually don't use Blues because of my unfortunate reaction to such things. But I think the key elements here are Bite, Depth of Character, and Flavor Compatibility. My ideal mix would be a well-aged English Cheddar, a Smoked Gouda, and Gruyere in even amounts , with cheddar making up whatever balance may be necessary.
The Curry adds a lot of flavor beyond just regular cayenne and/or mustard powder, and if you want to dial it back it is all good. It can really stand out against the Cheese. Make a judgement call... but the curry is terrific against a cheddar, gruyere, smoked/sharp cheese combo.
How does it Pair up with Beer? Other than the obvious choice of "whatever Beer went into the recipe" I think it goes well with a darker, malty Beer that isn't too rich or high alcohol and without too much hoppiness... the Beer should compliment, not contrast with the Mac & Cheese. Of course, this is just my opinion... I am no culinary expert. I am, at the end of the meal, just a well-fed and satisfied lover of Beer and Mac & Cheese. MMmmm.
Cheers!
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