Rackhouse Pub's Beer-Baked Mac 'n' Cheese
photo by Fraser
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Serves:
-
16
ingredients
- 1⁄2 cup butter (2 sticks)
- 1⁄2 cup flour
- 1⁄2 cup amber beer
- 2 cups half-and-half
- 1⁄2 lb brie cheese
- 16 ounces cream cheese (2 packages)
- 1 1⁄2 cups crumbled gorgonzola
- 2 1⁄2 cups shredded cheddar cheese
- 1 1⁄2 cups grated parmesan cheese, divided
- 1 (16 ounce) box penne pasta, cooked and drained
- salt and pepper
- 1⁄2 cup panko breadcrumbs or 1/2 cup breadcrumbs
directions
- In a medium, heavy-bottom pot, melt the butter over medium heat. Whisk in the flour to form a light roux. Slowly whisk in the beer and half and half.
- Add the Brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the Gorgonzola, cheddar and 1 cup Parmesan cheese.
- Stir in the pasta, taste and adjust the seasonings as desired with salt and pepper (some of the cheese will be salty and the mixture may need only a little salt, if any).
- Pour the mixture into a 13-by-9-inch baking dish. Top the mixture by sprinkling over the remaining Parmesan cheese and panko crumbs. Place the dish in the oven and bake until the sauce is bubbly and the toppings are crisp and golden, about 1 hour. Cool slightly before serving.
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Reviews
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Hope this gets to FRASER: At first glance the problem appears to be with the butter quantity ... 2 sticks is 1/2 cup. As a general rule, a roux is made from equal parts fat and flour ... so it should either be 1 C. butter (4 sticks) and 1 C. flour OR 1/2 C. butter (2 sticks) and 1/2 C. flour. It seems the "smaller" roux is the appropriate amount for this recipe.
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The reason I gave the recipe 5 stars is due to my husband absolutely LOVING this mac n cheese. That being said, I took all the comments and tweaked the spices quite a bit. Adding about 1T. dry Italian spices, 1 t. garlic powder, and 6 big drops of Frank's Hot Sauce really rounded out the different cheeses. If the meal wasn't also being served to a toddler I would have added plenty more hot sauce. That did the trick! (By the way, the roux that worked for me was 1 stick of butter, 1/2 c flour.) Good recipe, and one my husband will def ask for again!
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I believe the butter quantities may be wrong in this recipe. I made this last weekend and ended up with a casserole dish swimming in liquid grease. Using a turkey baster, I syphoned off over a 1/4 cup of liquid oil. Also the recipe calls for using a medium sized pot. The quantities are such that this requires a very large pot.
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