For whatever reason, I’d NEVER made truly homemade macaroni and cheese. Sure, I’d drool over photos and bookmark recipes, but still never attempted it myself. Until now – and I sure wish I’d done it sooner! This recipe is amazing – you break through the crisp breadcrumb topping to delicious layers of cheesy gooey goodness. And the addition of beer gives this Shiner lover something else to cheer about.
So if you’ve never made homemade mac and cheese before, go for it! I promise the extra prep work is well worth it. Also, try and use freshly grated cheese, rather than pre-packaged shredded cheese. The quality will be much better! Feel free to use different cheese combinations too – the delicious possibilities are endless! :)
Shiner Bock Mac & Cheese
8 oz elbow pasta
1 stick butter
1 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
2 Tbsp all-purpose flour
1/2 cup Shiner Bock beer
1 cup half and half
4 oz cream cheese, softened
1 1/2 cup extra sharp cheddar cheese, shredded
1 1/2 cup parmesan cheese, shredded
3/4 cup fontina cheese, shredded
3/4 cup provolone cheese, shredded
1 Tbsp butter, melted
1 cup panko bread crumbs
Preheat oven to 350 degrees F. Spray a casserole dish with non-stick cooking spray. (an 8×8 pan works well) Cook the pasta per the directions on the package, minus one minute. Drain the cooked pasta and rinse it under cool water to stop the cooking. Set pasta aside.
In a medium pan, melt stick of butter over medium heat. Add the onion powder, salt, pepper, and cayenne and cook for a minute. Add the flour and whisk it until smooth. Cook for two minutes, whisking constantly. Add the half and half and Shiner Bock and whisk constantly until smooth. Let the sauce simmer and add the cream cheese, whisking in until smooth.
Turn the heat to low and 1/3 at a time, add the cheddar, fontina, provolone, and half the parmesan. Once mixture is smooth, turn off the heat and add the cooked pasta. Spoon the mixture into the casserole dish and top it with the other half of the parmesan.
In a bowl, combine the melted butter and bread crumbs. Spread the mixture over the top of the macaroni and bake for 40-45 minutes, until the top is golden brown and the macaroni starts to bubble at the edges. Let it cool for 10 minutes before serving.
Source: Slightly adapted from Evil Shenanigans