1 package (16 oz) elbow macaroni
¼ cup butter
2 garlic cloves, minced
1 small shallot, minced
¼ cup all-purpose flour
1 tsp Dijon mustard
1 tsp salt, ¾ tsp pepper
¾ cup 4th Round Knockout Blonde Ale
¼ cup heavy whipping cream
2 ½ cups whole milk
2/3 pound medium cheddar cheese, grated
1/3 pound aged cheddar, grated
¼ pound cream cheese
2 TB grated Parmesan cheese
¼ cup bread crumbs with 3 TB melted butter, or topping of choosing
1. Cook pasta according to package directions for al dente. Drain and set aside.
2. Meanwhile, heat butter over medium-high heat. Add shallot and garlic and cook for a minute. Stir in flour, mustard, salt, and pepper until smooth. Gradually whisk in milk, beer, and cream. Bring to a boil and let thicken for 2-4 minutes.
3. Reduce heat and stir in all the cheeses. Once fully melted, stir sauce into the pasta. Transfer to a greased 3 quart baking dish. Sprinkle topping of your choice on top with a little extra cheese.
4. Bake, uncovered, at 400 degrees for 20 minutes or until golden brown. Let stand 5 minutes before serving. Enjoy!!
1 cup diced carrot
1 cup diced celery
2 cup diced onion (yellows or any sweet variety)
2 cloves minced garlic
1 teaspoon hot sauce (Tabasco works great)
1/4 teaspoon cayenne pepper
1/2 teaspoon pink Himalayan sea salt
1/4 teaspoon white pepper
3 cups chicken stock
2 cups beer
1/3 cup butter
1/3 cup flour
4 cups milk (heavy whipping cream works best)
6 cups shredded sharp Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1.) In large sauce pan over medium heat, stir together carrots, onion, celery, and garlic. Sauté until tender. Stir in hot pepper sauce, cayenne pepper, sea salt, and pepper. Cook for a couple minutes. Pour in chicken stock and beer. Simmer about 10 to 12 minutes. Remove from heat, and pulse with immersion blender until smooth.
2.) Heat butter in large soup pot over medium-high heat. Once melted, whisk in flour and cook until the roux is a light brown color, usually about 3 or 4 minutes. Gradually stir in milk or heavy cream, whisking to prevent scorching, until thickened. Remove from heat and gradually stir in cheese until melted. Keep warm.
3.) Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Bring to a simmer, and cook for 10 minutes, stirring frequently.
Chef's note; I have used 4th Round Knockout Blonde, Oxbow IPA, Rooster Rock Red Ale, and the Nordic Highland Winter Saison for this recipe. All are amazing and enhance the flavor profile in their own unique ways. As for choice of cheese, Tillamook Sharp Cheddar, and Vermont Sharp White Cheddar are my personal favorites. Feel free to find whichever flavor combination works best for you.
2 lbs Chicken Wings
1 TB Baking Powder, ½ tsp salt, ½ tsp garlic powder, ½ tsp onion powder
Beer Wing Sauce
12oz Rooster Rock Red Ale
4 TB Butter, 4 TB Ketchup
4 TB Hot Sauce (we prefer Frank’s, but La Tapitio is fantastic for a Mexican flare).
2 tsp cayenne, 4 tsp seasoned salt, 2 tsp white pepper, 2 tsp garlic powder
1. Toss wings with coating of baking powder, salt, garlic and onion powder.
2. Line baking sheet with foil and racks and spray with cooking spray. Cook on center rack on convection at 425 degrees for 45 minutes or grill outside on BBQ, then let sit for 5 minutes.
3. While wings are cooking, combine all the beer wing sauce ingredients, cook over medium heat and reduce for 30 minutes.
4. Toss wings in sauce and serve with your choice of dipping sauces. Enjoy!!