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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The malt used in Alaskan Smoked Porter is smoked over alder wood, the same wood used for centuries by the local Tlingit people for smoking salmon and the only indigenous hardwood in Southeast Alaska.
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