Beer Mac&Cheese

September 15, 2015

There is no other way to say this. 

 

By that I mean a fancy title. I could call this Guinness Mac and Cheese.

Or..   4 cheese guinness mac

 

Or 4 cheese beer mac and cheese

 

I could go on and on so I went right to the point.

 

Beer Mac&Cheese.

So here's the thing.

 

I had to borrow this beer from my brother. 

And when I mean borrow - we both know I clearly didn't give it back. 

 

But it was between Summer Shandy or....some weird beer in the fridge that I found that my boyfriend threw in. It had a cork. Cool but it made me second guess what flavor it would be. 

 

I didn't want to take a chance picking a devilish hoppy beer. I didn't want to waste a beer either!

 

So luckily, I got some Guiness. And not just Guiness. Guiness Blonde.

 

Which actually tastes pretty good. And I don't like Guiness. The darkness of the beer isn't too too dark, but it blends soooo well with the cheeses in this.

You can use whatever beer you have on hand or any kind you like.

 

This also goes for the pasta. Any short pasta will do.

 

I went and used a pipette. They carry more cheese. Mmmmmmm

 

And then cheese. I did 4 bold cheeses. You can use straight cheddar, straight velveeta if you must....

 

I'm not judging.

 

No cheese melts like velveeta. NONE. 

But this is a sure fact. 

 

This mac will be a huge hit at any football party. 
Considering everyone's freaking out already over football.

 

Hey I don't mind. Falls my favorite remember!

 

Plus it gives me a reason to eat food like this!

 

Bring it on Fall.

 

 

Cook Time: 30 minutes

Prep Time: 10 minutes

Servings: 5-6

 

 

Ingredients:

  • 1 box dry short pasta - cooked and drained

  • 4 Tbs butter

  • 3 Tbs flour

  • 2 Tbs corn starch

  • 4 cloves minced garlic

  • salt and pepper to taste

  • 2 c milk

  • 1 bottle of beer (12 oz)

  • 8 oz sharp cheddar cheese shredded

  • 8 oz meunster cheese shredded

  • 1/8 c gorgonzola cheese crumbles

  • 1/4 c sharp parmesan cheese grated

  • 1 Tbs garlic powder

 

Directions:

  1. Cook your pasta according to directions. Drain and cool.

  2. In a large pot, over medium heat let butter melt. Whisk in the flours and cornstarch - cook and whisk for about 3-4 minutes until flour flavor is cooked out. 

  3. Whisk in the milk and beer and bring to a boil until thick. 

  4. Add in the all the cheeses and garlic powder and whisk until smooth.

  5. Add salt and pepper to taste

  6. Add in the cooked pasta and mix, serve immediately! 

  7. ENJOY!

 

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