Beer Cheese Spaghetti Sauce Recipes

SPAGHETTI A LA PHILLY

Steps:

• COOK spaghetti as directed on package.
• MEANWHILE, brown meat in large skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently.
• DRAIN spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.

BEER MAC AND CHEESE RECIPE

Steps:

• Place a large pot of salted water on the stove to boil. Once boiling, cook the macaroni according to package instructions. Drain and set aside.
• Meanwhile, pour a bottle of beer in a second large pot. (Choose a light crisp beer that you like to drink.) Place the pot over high heat, and add the cream cheese. As the beer starts to simmer, break the cream cheese into pieces with a whisk and whisk into the beer. Add the shredded cheddar. Warm and whisk until completely smooth.
• Once the pasta is cooked and drained, pour it into the cheese sauce. Reduce the heat to low, then stir and cook another 3 minutes to thicken. Salt and pepper to taste.
• To serve, scoop the beer mac and cheese into bowls and sprinkle with crumbled bacon.

BEER CHEESE PASTA SAUCE

Steps:

• In a small pan, melt butter for about 2 minutes. Don't let it brown. Add in flour to form a roux.
• In a medium sized sauce pan, over medium heat, heat half & half, Cheez Whiz, beer and beef broth, stirring constantly. When sauce reaches approximately 140 degrees F. add the roux. Continue cooking, stirring constantly until sauce reaches 160 degrees F. Don't let it come to a boil, you don't want it to curdle.
• Serve immediately over prepared pasta, topped with bacon if desired.

OHIO-STYLE BEER CHEESE

Steps:

• Melt the butter in a medium pot over medium heat. Whisk in the flour and saute for 1 minute. Stir in the garlic and cook for about 1 minute. Whisk in the beer and mustard and cook, stirring, for a few minutes until the mixture begins to simmer and thicken. Whisk in the grated cheese a little at a time. Once all the cheese has been added, continue to cook, whisking, until the sauce is smooth and just beginning to bubble, another 5 to 7 minutes. Whisk in the heavy cream and season with salt and pepper. Transfer to serving bowl and serve with soft or hard pretzels.

BEST CHEESE SAUCE

Steps:

• Melt butter in a saucepan over low heat. Blend in flour and cook until mixture is smooth and bubbly, 2 to 3 minutes. Remove from heat; stir in half-and-half, Cheddar cheese, salt, pepper, and cayenne. Return to heat and cook, stirring constantly, until sauce is smooth, about 5 minutes. Keep warm until serving.

BEER CHEESE SPAGHETTI SAUCE

Steps:

• 1. (For ease, use the Cheese Whiz jar to measure milk, beer, and broth.)
• 2. Heat cheese, milk, beer and broth to 140 degrees, stirring constantly. Melt butter in saucepan and add flour. Stir until blended. Cook 2 minutes but do not brown. Stir into cheese mixture and heat to 160 degrees stirring constantly. Remove from heat and add bacon bits. Serve over favorite pasta. This freezes very well. Add small amounts of milk to desired consistency when reheating.

PASTA WITH BACON, BEER AND CHEESE SAUCE

Steps:

• To start your mise en place, first bring a pot of cold water to a boil to cook the pasta. Dice the onion and émincé the garlic. Finely dice the red pepper and roughly chop the thyme. Next, dice the bacon or cut it into lardons. Lastly, measure out the butter, flour, milk and beer, and gather the seasonings
• Heat a heavy sauce pan over medium heat and add the butter and bacon. Let the bacon cook until the fat renders (melts). The bacon should almost be cooked but not browned. Then add the onion, garlic and red pepper and gently cook, turning the heat down to medium-low to avoid any browning. Cook until the onion and garlic begin to soften and release their flavors. Then season with the paprika and a pinch of cayenne pepper for extra heat, if desired. Next, sprinkle the mixture with the flour and stir to form a roux. Let this cook gently for about 2 minutes, being careful not to let the bottom scorch or burn. Then add the beer and stir to combine. Add the milk a bit at a time to temper it. This will prevent lumps from forming. Continue until all of the milk has been incorporated. Finally, add the thyme. Turn the heat up to medium, if needed, to bring the sauce up to a gentle simmer. Once the mixture starts to bubble, reduce the heat to low. Stir occasionally and let cook for about 10 minutes or so. While the sauce cooks, go ahead and cook the pasta. You now have a flavored variation of a classic béchamel sauce.
• To cook the pasta, add the salt to the boiling water and stir. Then add the pasta and stir to prevent it from sticking together. Cook for about 10-12 minutes, or according to the instructions on the package. For this dish, the pasta should not be al dente, as you want a soft texture. While the pasta cooks, grate the cheese and stir the sauce occasionally. Test the pasta and once it is just cooked through, reserve a bit of the cooking water (in case you need to thin the sauce out later). Next, turn off the heat and add some cold water to the pot of pasta. This will slow the cooking process so you can finish the sauce.
• To finish the sauce, turn off the heat and temper in the grated cheddar by adding it a little bit at a time. Stir each time until the cheese melts. By adding a bit of cheese at a time, you prevent the sauce from splitting. Season the sauce with salt and pepper to taste.
• To finish the dish, drain the pasta and return it to the pot. Then pour the sauce over top and gently fold everything together. If the sauce seems a bit too thick, you can thin it out with a bit of the reserved pasta water. Taste for seasoning, serve immediately and enjoy.