Honey Ale Mac n Cheese
Mac 'n' Cheese is by far and away my favourite comfort food. You only need to look at my weekly meal plan posts to realise how often it features. Recently I've been trying some variations to my usual recipe, including a very tasty Sweet Potato Mac n Cheese and a cauliflower and broccoli one too. I've also spied a yummy looking Chorizo and Butternut Squash version over on Farmersgirl Cooks which has gone on my list to make soon!
I usually use the roux method for making my cheese sauce, cooking the macaroni separately before stirring it in at the end. This recipe however uses a completely different method, with the macaroni pasta cooking in the milk and ale sauce before stirring in the grated cheese and placing under the grill to give it a bit of colour. It's a truly one pan meal, which makes cleaning up afterwards nice and easy!
The ale I used in this was a Hiver Honey Ale and it gave the dish a welsh rarebit kind of flavour. It's really rich (just the way I like it) and uses extra strong cheddar and mozzarella cheese for some extra lovely gooeyness! You just want to dive straight into the pan, it's that good.
TIPS FOR MAKING HONEY ALE MACARONI CHEESE
- Try using a combination of different cheeses. Blue Cheese would work well
- Add some breadcrumbs on top before grilling to give it extra crunch
- Serve with a crisp green salad and glass of wine
OTHER MAC N CHEESE RECIPES YOU MIGHT LIKE
- Gooey Macaroni Cheese with Gammon from Jam and Clotted Cream archives
- Creamy Cauliflower Macaroni Cheese from Tinned Tomatoes
- Slow Cooked Spinach and Tomato Macaroni Cheese from A Mummy Too
HONEY ALE MAC N CHEESE
A gooey and creamy Mac n Cheese recipe made with Honey Ale....a bit like welsh rarebit in taste.
- 2 Garlic cloves, chopped
- 50g Butter
- 500ml Milk
- 250ml Ale
- 1 TSP Dijon Mustard
- 200g Mozzarella Cheese, grated
- 100g Mature Cheddar, grated
- 1 TBSP Italian Seasoning
- 220g Macaroni
Step 1: In a large frying plan or oven proof shallow casserole, melt the butter over a medium heat and gently fry the garlic for 2 minutes.Step 2: Stir in the milk and ale until combined then tip in the macaroni. Stir every now and then until macaroni is cooked through - it takes about 20 minutes. Step 3: Preheat the grill. Stir through the mustard and grated cheeses then place under the grill for 5 minutes until bubbling. Sprinkle with Italian seasoning and serve.
Yield: 4 servings
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Disclosure: I was sent some bottles of Hiver Ale for recipe development purposes. All thoughts are my own.
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