Beer Mac & Cheese

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Mangy absolutely loves Mac & Cheese. We’ve tried almost every version there is and frankly I was quite sick of both making and eating it. However, when I came across this ¬†grownup version, I couldn’t get the recipe out of my head and really really wanted to try it. It was well worth the effort. My version below:

You’ll need:

  • 2 pieces bacon (I used Turkey bacon – cut into bite sized pieces)
  • 2 tablespoons unsalted butter
  • 1/4 cup plain flour
  • 3 cloves roasted garlic (I always have some in my fridge – but can be replaced with finely chopped raw garlic)
  • 2 tablespoons smoked paprika
  • 1/2 teaspoon chili flakes (optional)
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried rosemary
  • 1/2 cup beer (I used Heineken, but I think a lighter flavoured beer would have worked better – of course Mangy disagrees)
  • 1 cup beef stock (or chicken stock)
  • 2 teaspoons Worcestershire sauce
  • 2 cups milk
  • 2 cups shredded cheese (I used a mixture of gruyere and aged cheddar)
  • salt to taste
  • pepper to taste
  • 2 tablespoons chopped parsley
  • 250g dried elbow pasta (cooked until al dente, drain and set aside)

Method:

In a dry hot pan, fry bacon pieces until crisp. Remove and set aside. Add butter to the bacon fat, add flour and whisk well. Cook on medium heat until the rawness goes off. Add garlic, paprika, chili flakes, dried basil & rosemary. Add beer & stock and whisk until a smooth thick mixture is formed. Once the mixture starts bubbling, add milk & Worcestershire sauce. Whisk well until smooth.

Remove from heat, add cheese, salt, pepper & parsley. Mix well. Add pasta and stir well. Place back over heat for about 5 minutes until the sauce thickens. Serve hot – Enjoy!

 

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