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  • Antoinette

Oktoberfest is HERE!

I’m gonna kick off this festive week with a light crisp German beer without the glass! 😜 🍺

German Beer Cheesy Mac N Cheese


Ingredients

1 lb. elbow macaroni noodles

1/2 cup butter

1/2 cup all purpose flour

2 cups half and half

1/2 cup light German beer (I used Kölsch)

1 cup whole milk

1 tsp. salt

1/2 tsp. black pepper

1/4 tsp. paprika

4 cups sharp cheddar cheese, shredded and divided

2 cups Gruyere cheese, grated and divided

Instructions

Preheat oven to 325 degrees F.

Grease a 9x13 baking dish and set aside. Bring a large pot of salted water to a boil. Add macaroni noodles and cook until al dente. Drain and then drizzle with a bit of olive oil. Set aside. Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Cook for about 1 minute. Slowly pour in the 2 cups of half and half, whisking constantly until smooth. Whisk in the beer and the remaining 1 cup whole milk until totally combined and smooth.

Continue to cook over medium heat, whisking often, until thickened to a thick consistency.  It should resemble thinned out condensed soup. Remove from the heat and stir in salt, pepper and paprika. Add the 2 cups of the cheddar cheese and 1 cup of the gruyere cheese, stirring well until melted and combined.   In a large bowl combine the drained pasta with the cheese sauce and stir until all noodles coated. Pour half of the pasta mixture into the prepared baking dish. Top with 1 cup of cheddar cheeses and remaining cup of gruyere. Next add remaining pasta mixture. Sprinkle the top with the remaining cup of cheddar cheese and bake for approx. 20 minutes or until cheese is bubbly and lightly golden brown.  

Enjoy! 😉

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