Smokin' Hot Mac n' Cheese
Description
A smoky, spicy take on a home-style favorite.
Ingredients
Pasta & Rice Dishes
Serves
5 (as an entree)
- 1 red pepper
- 1 green pepper
- 1 lb elbow macaroni
- 14 oz Alaskan Smoked Porter, then 1 cup (reduced)
- 1/2 stick salted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup grated Asiago chees
- 1 cup Monterey Jack cheese
- 1/2 cup smoked cheddar
- 1/2 cup smoked pepper white cheddar (or white cheddar)
- 1/2 cup Parmesiano-Reggiano
- 1 cup yellow sharp cheddar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper, plus 1/2 teaspoon
- 1/2 jalapeno pepper, thinly sliced
- 1/4 cup seasoned bread crumbs
Methods/steps
Directions:
- Preheast oven to 350 degree F.
- Quarter red and green peppers, then place on the grill, cooking until tender.
- Once grill marks are formed, remove from grill and set aside.
- Boil elbow macaroni in equal parts salted boiling water and Alaskan Smoked Porter until al dente - drain and set aside (do not rinse).
- In a large saucepan over medium heat, melt butter and whisk in flour to thicken for about 1 minute.
- Add 1/2 cup milk and whisk
- Begin adding cheeses one at a time, thoroughly whisking each cheese before adding the next.
- Add one cup reduced Smoked Porter (if sauce becomes too think, also add remaining 1/2 cup milk)
- Once all cheeses have been added, add salt, black pepper, cayenne pepper, grilled peppers (diced), jalapeno pepper and stir to combine.
- Add elbows to mixture and stir again.
- Once combined well, add to a cast iron 9 x 13 inch rectangle casserole dish and sprinkle bread crumbs and an additional 1/2 teaspoon cayenne pepper.
- Place in oven for 12-15 minutes.
- Let stand a few minutes before serving.
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