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Tuesday, March 20, 2018

Bock Beer and Pretzel Macaroni and Cheese


Author: Mac and Cheese Chick, adapted from Snyder's of Hanover
Recipe type: Main Course, Side Dish Cuisine: Mac & Cheese
Prep time:  10 mins Cook time:  60 mins Total time:  1 hour 10 mins
Serves: 6 as a side

Bock Beer and Pretzel Macaroni and Cheese

10 ounces Gemelli pasta
1 stick butter
2 tablespoons finely minced shallot
½ teaspoon salt
½ teaspoon pepper
½ teaspoon mustard powder
¼ teaspoon cayenne
¼ cup flour
½ cup Shiner Bock beer
2 cups fat-free half and half
4 ounces fat-free cream cheese, softened
4 ounces Beecher's Flagship extra-sharp cheddar cheese, shredded
4 ounces Parmesan cheese, shredded and divided
2 ounces Fontina cheese, shredded
2 ounces Beecher's Smoked Flagship cheddar cheese, shredded
1 cup Snyder's of Hanover pretzel sticks, crushed

Preheat oven to 350 degrees and Pam a 11x7 oven-safe baking dish. In a large pot, cook pasta for two minutes less than called for on package directions. Drain and set aside.
In the same large pot, melt butter over medium heat until foamy. Add minced shallot, salt, pepper, mustard powder and cayenne pepper and cook until fragrant (about one minute).
Add flour and whisk until smooth. Continue cooking and whisking constantly until the mixture is a light golden brown. Slowly add beer and half and half and whisk until smooth. Continue simmering the mixture until it is thickened. Add cream cheese and whisk until completely smooth.
Reduce heat to low and while continuing to whisk, add the cheeses (reserving ¾ cup of the Parmesan for topping your mac and cheese later). Once the cheeses are all melted and incorporated, stir in the cooked pasta.
Pour mac and cheese into Pammed baking dish and top with remaining Parmesan cheese; finish by sprinkling on the crushed pretzel pieces and bake for 45 minutes or until the mac and cheese is browned and bubbling. Let sit for five minutes prior to serving.
Serve and scarf down immediately!

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