BEER-CHEESE MAC AND SAUSAGES
Comforting mac and cheese becomes even heartier with cocktail sausages. Topping servings with popcorn adds fun crunch.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. Cook and drain macaroni as directed on package using minimum cook time. Rinse and return to saucepan.
- While macaroni is cooking, in 3-quart saucepan, melt butter over medium heat. Cook and stir onion in butter 2 to 3 minutes or until softened. Stir in flour; cook and stir 1 minute. Gradually stir in half-and-half, mustard, pepper sauce and salt; heat until thickened and bubbly, stirring constantly, about 5 minutes. Stir in beer. Remove from heat; let stand 2 to 3 minutes. Stir in cheese until melted. Add sausages to cooked macaroni. Stir in cheese sauce. Spoon macaroni mixture into casserole.
- Bake 30 to 40 minutes or until bubbly and top begins to brown. Top with popcorn just before serving.
Nutrition Facts : Calories 500, Carbohydrate 30 g, Cholesterol 80 mg, Fat 4, Fiber 1 g, Protein 16 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 5 g, TransFat 1 g
BEER MACARONI & CHEESE
Creamy with a hint of beer, this cheesy mac is one of our favorites for a big family dinner. -Lauren Petersen, Marysville, Washington
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Cook macaroni according to package directions for al dente. , Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 tablespoon Parmesan cheese until melted. Add chives., Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses., Bake, uncovered, at 400° for 15-20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 420 calories, Fat 23g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 641mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
BEER MACARONI AND CHEESE
Provided by Angie
Categories Entree, Pasta
Time 55m
Yield fills a 9x13 baking dish
Number Of Ingredients 11
Steps:
- Cook Bacon, Drain Bacon Fat, and Chop into bacon Bits. Set Aside.
- Preheat oven to 375 F.
- Cook pasta according to directions on box until just al dente. Drain and Set aside. (Pasta will finish cooking in the oven)
- In a large saucepan, melt the butter over medium-high heat.
- Once the butter is melted whisk in flour
- Cook until the mixture is bubbly and golden in color, should take about 2-3 minutes.
- Add milk and beer into the saucepan. Whisk the mixture while adding the milk and beer.
- Add the cheese and stir until melted.
- To thicken the cheese sauce a bit, I let the mixture come to a low boil and while stirring it every so often, I let it simmer for about 5 minutes.
- Stir in pepper & paprika.
- Add the cooked noodles to a casserole dish.
- Pour cheese over the noodles and stir to combine.
- Once all noodles are coated, sprinkle in the bacon and stir.
- Top the cheesy noodles with bread crumbs.
- Bake for 30 minutes at 375F.
- Once Cooked, Remove from oven, Sprinkle Top of the Beer Macaroni and Cheese with any leftover bacon and sprinkle with dried parsley.
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