Sometimes my titles are the hardest parts of the post… Beer Breadcrumb Mac and Cheese. Does that even sound good? Do you want to eat it?
I would like to say that I am on the mend and getting better from the little bug I’ve had. Not 100% yet. The one good thing about getting sick is how grateful and wonderful you feel as you start to get better. Feel me?
Even so that I feel like maybe eating some soup tonight (vs. Saltines, two bites of oatmeal, or three bites of a baked potato). Baby steps.
I adapted this recipe from How Sweet Eats. You see I didn’t eat cheese and ESPECIALLY mac and cheese for so long so it doesn’t come naturally to me to just whip it together.
When I was a kid and would go over to friends’ houses, parents always made mac and cheese. All kids love it… duh. Not this one. It made for so many awkward times.
I love this pasta though (calling it pasta makes me like it better)! It really isn’t too “cheesy”, the noodles still have bite to them (aren’t soggy), the beer adds a tangy and hoppy taste, and the breadcrumbs add the texture that it needs for me.
- 16 oz (1 box) uncooked pasta, I used shells
- 2 tbs butter
- 2 tbs all-purpose flour
- 1 cup milk
- 12 oz beer - whatever you have on hand, I used a blonde beer
- 7-8 oz freshly grated cheddar cheese
- 3 oz freshly grated parmesan cheese
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 cup whole wheat bread crumbs - I used seasoned
- Preheat oven to 375 degrees.
- Cook pasta according to directions in salted water, but leave off 1-2 minutes as pasta will continue to cook when baked.
- In a dutch oven, melt butter. Once melted, add flour and let cook out about 1-2 minutes.
- Using a whisk, add in milk and beer and whisk constantly. Let cook with flour and butter about 2 minutes. Add cheeses and let all cook together until melted and thickening, about 6-7 minutes.
- Add spices and mix well.
- Add pasta to the dutch oven and mix all together with the sauce well. Top with breadcrumbs and bake in the oven for about 30 minutes. Alternatively, you can do this in a casserole dish if you don't have a dutch oven.
- Serve hot.
Recipe from How Sweet Eats