Wednesday, February 9, 2011

Founders Porter Macaroni and Cheese


I’m sorry.  I know, this is totally cruel.  We’re just weeks from bathing suit season and this recipe here is no friend to Lycra.  But just when you thought macaroni and cheese couldn't get any better, I went and added beer to it. And it's incredible.  This recipe combines five -- yes, five -- kinds of cheese in a rich base enhanced with a cup of Founders Porter, which is then baked under a crust of panko bread crumbs and Parmesan cheese to rich, crisp, golden perfection.


For this recipe, you will need:

1 cup (2 sticks) butter
1/2 cup flour
1 cup Founders Porter
1 1/2 cups half and half
1/2 pound (8 ounces) Brie
16 ounces (2 packages) cream cheese
1 1/2 cups crumbled Gorgonzola cheese
2 1/2 cups shredded cheddar cheese
1 1/2 cups grated Parmesan cheese, divided
1 (16-ounce) box elbow macaroni pasta, cooked and drained
Salt and pepper
1/2 cup panko bread crumbs

Heat the oven to 350 degrees.  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).  The mixture will seem very soupy, but a lot of the sauce will be absorbed during baking.  You can add up to another 8 ounces of pasta if desired, but I would recommend starting with a 16 ounce box.  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.  Trust me, it's really hot when it comes out of the oven.


Works great as a main dish or a side dish! Shown here with lamb loin chops topped with basil mint pesto.

Check back soon to see me deep fry this macaroni and cheese in a Founders Pale Ale batter!  Trust me, you won't want to miss it.

7 comments:

mrmambo said...

I don't know what you mean: it's only 9,300 calories and 660g of fat for the whole pan. So, if you split it into 8 servings, it's 1,160 calories and 83g of fat per serving.

Oh, so light! (It does sound delicious, though.)

miadventure said...

Wow, this sounds absolutely divine! Have you tried it with any other brands/ styles of beer?

Anonymous said...

why mess with perfection? On second thought... Founders KBS would add another kick!!

yutzy family said...

looks so yummy....

Sargento said...

Yummy macaroni and cheese. It's always a perfect combo. I wanna try this recipe at home. Thanks for posting.

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