Mac And Beer Cheese Cups Recipes

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BEER MACARONI & CHEESE



Beer Macaroni & Cheese image

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

1 package (16 ounces) elbow macaroni
1/4 cup butter
2 garlic cloves, minced
1/4 cup all-purpose flour
1 tablespoon ground mustard
1 teaspoon salt
3/4 teaspoon pepper
2-1/2 cups 2% milk
3/4 cup amber beer
1/4 cup heavy whipping cream
3 cups shredded cheddar cheese, divided
2 cups shredded fontina cheese
2 tablespoons grated Parmesan cheese, divided
2 tablespoons minced chives
5 bacon strips, cooked and crumbled

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.

MAC AND BEER CHEESE CUPS



Mac and Beer Cheese Cups image

Beer and two kinds of cheese meet in these savory mac and cheese cupcakes. Garnish with beer brats or popcorn.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 18

Number Of Ingredients 11

4 tablespoons butter
3/4 cup Progresso™ panko bread crumbs
8 oz uncooked elbow macaroni
1/4 cup Gold Medal™ all-purpose flour
3/4 cup milk
3/4 cup lager beer, such as a Boston lager
1 cup shredded American cheese (4 oz)
2 1/2 cups shredded extra-sharp Cheddar cheese (10 oz)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Slices of cooked beer bratwurst or popcorn, if desired

Steps:

  • Heat oven to 375°F. Place foil baking cup in each of 18 regular-size muffin cups. In small microwavable bowl, microwave 1 tablespoon of the butter uncovered on High 15 to 30 seconds or until melted. Stir in bread crumbs; set aside.
  • Cook and drain macaroni as directed on package.
  • Meanwhile, melt remaining 3 tablespoons butter in 4-quart saucepan over low heat. Stir in flour. Cook 1 minute, stirring with whisk. While continuing to stir, add milk and beer. Cook and stir 1 to 2 minutes or until thickened and smooth. Remove from heat; stir in cheeses, salt and pepper. Add cooked macaroni; stir well.
  • Spoon about 1/4 cup macaroni into each cup. Top each with scant 1 tablespoon bread crumb mixture.
  • Bake 25 to 30 minutes or until hot and topping is golden brown. Cool 5 minutes; remove from pan. Garnish with bratwurst or popcorn.

Nutrition Facts : Calories 170, Carbohydrate 15 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 1 g, TransFat 0 g

BEER MACARONI AND CHEESE



Beer Macaroni and Cheese image

Provided by Angie

Categories     Entree, Pasta

Time 55m

Yield fills a 9x13 baking dish

Number Of Ingredients 11

4 cups uncooked pasta (I used Tiny Tiny Bow Pasta)
14 pieces of cooked bacon, chopped into bacon bits
1/2 cup italian bread crumbs
1/8 teaspoon black pepper
1/2 teaspoon paprika
24 ounces shredded cheddar cheese or Colby jack cheese
12 ounces of bud light (or your favorite beer)
2 cups milk
4 tablespoons flour
4 tablespoons butter
Dried Parsley for sprinkling on top if desired

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.

MAC AND CHEESE CUPS



Mac and Cheese Cups image

Macaroni and cheese baked to perfection in muffin tins! Great for holidays and lunch boxes - it's portable and makes for easy serving!

Provided by Chungah Rhee

Categories     christmas

Yield 12 servings

Number Of Ingredients 12

2 cups elbows pasta
2 tablespoons Panko
2 tablespoons freshly grated Parmesan
1 1/2 teaspoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup milk
2 cups shredded sharp cheddar cheese
1 large egg, beaten
Kosher salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh chives

Steps:

  • Preheat oven to 425 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. To make the topping, combine Panko, Parmesan and olive oil; set aside. Melt butter in a large saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 3-5 minutes. Remove from heat. Stir in cheese until melted, about 2-3 minutes. Stir in egg and pasta, and gently toss to combine; season with salt and pepper, to taste. Scoop the pasta mixture evenly into the muffin tray. Sprinkle with reserved topping. Place into oven and bake for 18-20 minutes, or until golden brown. Serve immediately, garnished with chives, if desired.

MAC AND CHEESE BITES



Mac and Cheese Bites image

These mini Mac and Cheese Cups are a fun hors d'ouerve for parties, and they're easy to make using a mini muffin pan.

Provided by Joanne Ozug

Categories     Appetizer

Time 35m

Number Of Ingredients 8

8 oz elbow macaroni
2 tbsp salted butter
1/4 tsp paprika ((use smoked paprika if you have it))
2 tbsp flour
1/2 cup whole milk
8 oz sharp cheddar cheese (grated)
chopped chives or scallions (for garnish)
butter (for greasing the pan)

Steps:

  • Grease a nonstick mini muffin pan very well with butter or nonstick cooking spray. Preheat the oven to 400 degrees F.
  • Bring a pot of salted water to a boil over high heat, then cook the pasta for 2 minutes less than the package says. My elbow macaroni said to cook for 7 minutes, so I drained it after 5.
  • After you've cooked and drained the pasta, return the empty pasta pot to the heat and turn the heat down to medium. Melt the butter and add the paprika. Add the flour and stir the mixture around for 2 minutes. While whisking, add the milk. The mixture will be very thick, but that's intentional. Just make sure you have stirred out any lumps. Remove the pot from the heat and add the cheeses and drained pasta, stirring it all together until the cheese and sauce are well distributed.
  • Portion your mac and cheese into the muffin cups, either with a spoon or a 3-tbsp cookie scoop. Pack the mac and cheese into the muffin cups with your fingers really well. If you don't pack the mac and cheese down, they won't hold their shape when you take them out after baking, and you don't want them to fall apart.
  • Bake the mac and cheese cups for 15 minutes, until bubbling and gooey. Remove them to a wire rack to cool for at least 10 minutes, then carefully run a plastic knife or toothpick (assuming you need to not destroy the nonstick coating on your pan) around the edges to loosen. Remove the mac and cheese cups from the pan and garnish with chopped chives or scallion greens. Enjoy!

Nutrition Facts : Calories 87 kcal, Carbohydrate 8 g, Protein 4 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 64 mg, Sugar 1 g, ServingSize 1 serving

MAC AND CHEESE AND BEER



Mac and Cheese and Beer image

Inspired by cheddar beer soup and mac and cheese. Use a beer that isn't too hoppy, and remember the quality of the beer influences the quality of the final dish.

Provided by Jan

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h

Yield 12

Number Of Ingredients 16

3 sourdough pretzels, crushed
2 tablespoons grated Parmesan cheese
1 (16 ounce) package whole wheat elbow macaroni
6 slices bacon, chopped
1 tablespoon butter
1 onion, diced
2 stalks celery, diced
2 carrots, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 tablespoons Dijon mustard
1 (12 fluid ounce) bottle beer
2 ½ cups milk
3 cups shredded sharp Cheddar cheese
½ teaspoon ground red pepper
salt and pepper, to taste

Steps:

  • Combine the crushed pretzels and parmesan cheese in a small bowl. Set aside.
  • Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
  • Place the bacon in a large, deep pot, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Place the bacon slices on a paper towel-lined plate. Pour off the bacon fat, reserving 2 tablespoons of the fat.
  • Melt the butter in the saucepan with the reserved bacon fat over medium heat. Stir in the onion, celery, carrots, and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the flour, and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk the mustard, the beer, and finally the milk into the flour mixture; bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 5 to 10 minutes.
  • Stir in the cheese, bacon, red pepper, salt, and pepper. Turn off the heat, and stir in the cooked macaroni. Sprinkle with the pretzel and cheese mixture before serving.

Nutrition Facts : Calories 341.8 calories, Carbohydrate 36.6 g, Cholesterol 42 mg, Fat 14.1 g, Fiber 3.4 g, Protein 16.8 g, SaturatedFat 8.1 g, Sodium 427.8 mg, Sugar 4.4 g

BEER MAC AND CHEESE



Beer Mac and Cheese image

I had a beer and cheese dip at the Melting Pot last Christmas and it was amazing. So when I came across this recipe, I knew it would be a winner. This is one of my husbands favorite dishes.

Provided by Flautatime

Categories     Cheese

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 12

1 1/2 cups elbow macaroni
1 teaspoon and 1/2 tsp salt, divided
2 tablespoons butter
1 tablespoon light flavor olive oil
1 large shallot, finely minced
3 tablespoons all-purpose flour
2 cups whole milk
8 ounces sharp cheddar cheese, shredded
1/2 cup dark beer
2 teaspoons full strength prepared stone ground mustard
1 teaspoon garlic powder
1/2 teaspoon black pepper, freshly ground

Steps:

  • Preheat oven to 350 degrees.
  • In a large pot, over medium-high heat, bring two quarts water and 1 teaspoon salt to a full rolling boil. Gradually add macaroni and boil approximately 10 minutes or until pasta reaches desired tenderness. Drain.
  • Melt butter and olive oil in a saucepan over medium heat. Sauté shallots in butter and olive oil for approximately 2 minutes or until they begin to turn transparent. Add flour to the pan, stirring constantly until a smooth paste forms. Stirring constantly, gradually add milk and continue cooking until mixture is thick and bubbly (mixture should coat the back of a spoon). Add 8 ounces of cheese and stir until completely melted. Remove from heat and add beer, mustard, garlic powder, pepper and remaining salt. Stir well.
  • Spray a 9" x 9" square glass pan with non-stick cooking spray. In the large pot, combine macaroni and cheese sauce and stir. Pour into 9" x 9" baking dish, cover with foil and place into preheated oven and bake for 15 minutes. After 15 minutes, remove foil and continue cooking, uncovered for another 15 minutes.
  • Remove macaroni and cheese from the oven. Allow to cool for approximately 5 minutes before serving.

Nutrition Facts : Calories 1140, Fat 65.3, SaturatedFat 37, Cholesterol 174, Sodium 2110.8, Carbohydrate 85.4, Fiber 3.3, Sugar 15.3, Protein 48.7

MINI MACARONI AND CHEESE CUPS



Mini Macaroni and Cheese Cups image

Everyone loves macaroni and cheese, but it tastes even better when baked in individual muffin-pan cups. They are a fun and creative way to enjoy this classic comfort food.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 50m

Yield 4

Number Of Ingredients 8

1 serving Vegetable cooking spray
3 tablespoons plain dry bread crumbs
1 teaspoon butter, melted
1 (10.75 ounce) can Campbell's® Condensed Cheddar Cheese Soup
2 tablespoons milk
⅛ teaspoon ground black pepper
2 cups rotini or medium shell-shaped pasta, cooked and drained
1 cup shredded Cheddar cheese

Steps:

  • Heat the oven to 400 degrees F. Spray 8 (2 1/2-inch) muffin-pan cups with the cooking spray and lightly coat with 1 tablespoon bread crumbs. Stir the remaining bread crumbs and the butter in a small bowl.
  • Stir the soup, milk, black pepper, rotini and 3/4 cup cheese in a medium bowl. Spoon about 1/3 cup rotini mixture into each muffin-pan cup. Sprinkle with the remaining cheese and bread crumb mixture.
  • Bake for 20 minutes or until the rotini mixture is hot and bubbling. Let stand for 10 minutes before removing the minis from the pan.

Nutrition Facts : Calories 362.2 calories, Carbohydrate 41.5 g, Cholesterol 36 mg, Fat 14.6 g, Fiber 2.2 g, Protein 14.2 g, SaturatedFat 8.1 g, Sodium 771.2 mg, Sugar 3.4 g

BEER AND BACON MACARONI AND CHEESE



Beer and Bacon Macaroni and Cheese image

We put a creative spin on classic mac and cheese by adding our favorite beer and bacon. Six tests later, we are happy. -Cindy Worth, Lapwai, Idaho

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

2 cups uncooked elbow macaroni
6 bacon strips, chopped
3 garlic cloves, minced
1/4 cup all-purpose flour
1-3/4 cups 2% milk
2/3 cup brown ale or chicken broth
1 cup shredded Parmesan cheese
1 cup shredded extra-sharp cheddar cheese
2 green onions, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Additional green onions

Steps:

  • Preheat oven to 375°. Cook macaroni according to package directions for al dente; drain. , Meanwhile, in a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels. In the same pan, add garlic; cook and stir 30 seconds. Stir in flour until blended; gradually whisk in milk and beer. Bring to a boil, stirring constantly; cook until thickened, 2-3 minutes. Stir in cheeses until blended. Add macaroni, green onions, salt, pepper and half the bacon; stir to combine. Bake, uncovered, until bubbly, 15-20 minutes. Sprinkle with remaining bacon and additional green onions. Serve immediately.

Nutrition Facts : Calories 398 calories, Fat 23g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 767mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.

MAC AND BEER CHEESE CUPS



Mac and Beer Cheese Cups image

Wisconsin favorites beer and cheese meet in these savory cupcakes. Garnish with beer brats or popcorn to give a real Badger State feel. Recipe by: Pillsbury Recipes.

Provided by Pat Duran

Categories     Pasta Sides

Time 1h30m

Number Of Ingredients 11

3 Tbsp butter
3/4 c panko bread crumbs
8 oz uncooked elbow macaroni
1/4 c all purpose flour
3/4 c milk
3/4 c beer
1 c shredded american cheese
2 1/2 c shredded extra sharp cheddar cheese
1 tsp salt
1/4 tsp pepper
slice cooked beer brats or popcorn for garnish

Steps:

  • 1. Heat oven to 375^. Place foil baking cup in each of 15 regular-size muffin cups. In small microwavable bowl. microwave 1 Tablespoon of the butter uncovered on High 15 to 30 seconds or until melted. Stir in bread crumbs; set aside. Cook and drain macaroni as directed on package to al-dente stage. Melt remaining 3 Tablespoons butter in 4-quart saucepan over low heat. Stir in flour. Cook 1 minute, stirring with a whisk. While continuing to stir, add milk and beer. Cook and stir 1 to 2 minutes or until thickened and smooth. Remove from heat; stir in cheeses. salt and pepper. Add cooked macaroni; stir well. Spoon about 1/4 cup macaroni into each cup. Top each with scant 1 Tablespoon bread crumb (Panko) mixture. Bake 25-30 minutes or until hot and topping is golden brown. Cool 5 minutes; remove from pan. Garnish with Brat pieces or popcorn.

BEER CHEESE AND MAC



Beer Cheese and Mac image

Provided by Damaris Phillips

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12

16 ounces shell pasta noodles, such as conchiglie
8 ounces amber beer
8 ounces half-and-half
16 ounces cream cheese
3 tablespoons wet harissa
1/2 teaspoon mustard powder
Salt and freshly ground black pepper
8 ounces extra-sharp Cheddar, shredded (about 2 1/2 cups)
6 ounces smoked gouda, shredded (about 2 cups)
2 ounces super-aged gouda, shredded (about 1/2 cup)
1/3 cup breadcrumbs
1 tablespoon vegetable oil

Steps:

  • Preheat the oven to 300 degrees F.
  • Bring a large pot of salted water to a boil and cook the pasta to al dente according the package direction.
  • Combine the beer, half-and-half and cream cheese in a large saucepan over medium-low heat and cook, whisking, until the cream cheese is melted and well incorporated, about 5 minutes.
  • Add the harissa and mustard powder to the saucepan. Season with salt and pepper and whisk to incorporate. Stir in the Cheddar and smoked gouda and cook, stirring, over low heat until all the cheese is melted.
  • Add the pasta and toss to combine. Pour into an 8-inch square baking dish. Combine the super-aged gouda, breadcrumbs and oil in a small bowl and sprinkle over the top of the pasta. Bake until golden brown and bubbly, 20 to 25 minutes.

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