Mac N’ Cheese is a classic. There are so many imaginative ways to craft the gooey dish. But we’ve taken it to another level: Add some delicious craft beer. With Memorial Day Weekend coming up, bring this mac along and you will be the MVP of any barbecue you attend. Take some 3 Daughters Brewing craft beers with you and you’re set.
What craft beer you choose is completely up to you, but try to avoid hoppy brews as those flavors tend to overpower anything else. We experimented with different cheese and craft beer combinations like: cheddar and Rod Bender Red Ale, and swiss with cheddar and Stern Line Oatmeal Stout. Ultimately we found the perfect mixture of cheddar and monterey jack with our Beach Blonde Ale. The Beach Blonde Ale cheese mixture was just the right creamy consistency and the citrus notes from the ale complements the spice of the jalapeños. We also had a version with a notorious cheese that starts with a “V” and rhymes with pita, but you can decide what to use. Just don’t forget the craft beer.
You’re not going to want leave the house without this. Or maybe you won’t leave the house at all because this is seriously precious gold. Try this recipe out and tag us on instagram (@3DaughtersBrewing) with your cheesiest creations.
Beach Blonde Mac n’ Cheese
2 cups dry macaroni or small pasta of choice
1 cup broccoli
2 tablespoons butter
1/4 cup flour
2 cups milk
1/2 cup of Beach Blonde Ale
2 cups grated cheese of choice (We like Monterey Jack and Cheddar or that “V” stuff)
3 Strips Bacon, cooked and crumbled (optional)
salt & pepper to taste
1 diced jalapeño, or to taste
1. Boil your macaroni until desired, according the package. When there is 30 seconds- 1 minute left on the cooking time, add the broccoli to the boiling water with the macaroni. Take the macaroni and broccoli out, drain, rinse with cold water and set aside until your sauce is finished.
2. In the same pot or a large skillet or pan, melt the butter over medium heat. Add the flour and stir constantly for about three minutes, until completely smooth and incorporated.
3. Pour in 1 cup of the milk in a thin stream while whisking. It may be begin lumpy, but keep whisking and it will smooth out into a thick paste. Add the Beach Blonde Ale and rest of the milk and whisk until smooth. Keep on medium heat, stirring occasionally, for about 10 minutes, until sauce thickens.
4. Enjoy the Beach Blonde Ale.
5. Remove from the heat and add the salt and pepper, diced jalapeños, and cheese. Stir until cheese is melted. Add the drained pasta and broccoli and gently mix.
6. (Optional) Top with crumbled bacon. Let stand for 5 minutes before serving.
6. Taste and adjust seasonings if needed and enjoy while hot and gooey.