Ale Mac 'n Cheese
This football season, celebrate in true tailgating fashion with a beer-inspired mac 'n cheese that puts the hops in your meal and not just your red plastic cup. And bonus, this is a vegetarian pasta recipe, so you'll have options for the meat-free eaters at your party.
GRADUALLY, WHISK IN:
OFF HEAT, WHISK IN:
Test Kitchen Tip
This mac ‘n cheese reheats well on the grill. Prepare it in a disposable foil pan according to recipe instructions. Then reheat, covered, on the grill until warmed through.
Pulse bread, 2 Tbsp. butter, and parsley in a food processor until coarse crumbs form; season with salt and black pepper.
Heat broiler to high with rack 6 inches from element. Coat a 9×13-inch baking dish with nonstick spray.
Cook macaroni in a large pot of boiling salted water according to package directions. Drain macaroni and transfer to a bowl; wipe out pot.
Melt remaining 4 Tbsp. butter in same pot over medium-high heat. Add flour, 1 tsp. salt, 1/2 tsp. black pepper, and cayenne; cook, whisking constantly, until golden and fragrant, 1–2 minutes.
Gradually, whisk in milk and beer; bring to a boil, whisking constantly, then reduce heat to medium and cook sauce until thick, 5 minutes.
Off heat, whisk in Cheddar, American cheese, and Dijon.
Stir in macaroni, return pot to stove top over medium-low heat, and cook until steaming, 5 minutes.
Transfer mac ‘n cheese to prepared dish, sprinkle with bread crumbs, and broil until golden brown and crisp, 3–4 minutes. Let mac ‘n cheese rest 5 minutes before serving.
% Daily Value*
Total Fat 21g 32%
Saturated Fat 12g 60%
Cholesterol 62mg 20%
Sodium 602mg 25%
Carbs 40g 13%
*Percent Daily Values are based on a 2,000 calorie diet.