It's Beer Week in Sacramento! Not only do we enjoy drinking beer, we love cooking with it too! And, of course, eating beer food! One of our favorite beer infused goodies is Hock Farm's mac & cheese made with beer cheese sauce... yes please!
Of course, we highly recommend heading over to Hock Farm and trying Chef Jason Azevedo's mac & cheese, but chef was also nice enough to share his recipe so you can enjoy it right in the comfort of your own home.
- 1 lbs cavattapi pasta (corkscrew) – Organic 365 Everyday Value
- 1/lb par cooked bacon – 365 Everyday Value bacon, cooked (we don’t have par cooked bacon)
- 1/2lb sharp cheddar & fontina mix - Vintage Extra Sharp Cheddar & Jana Valley Danish Fontina, grated
- 1/4 cp bread crumbs – 365 Everyday Value
beer cheese sauce:
- 1/2 gal whole milk – Clover Organic
- 4 oz flour – King Arthur All Purpose
- 4 oz butter or canola oil – 365 Everyday Value
- 1 tb cayenne pepper – Spicely Organic
- 1/4 cup kosher salt – Diamond Crystal
- 1 tsp nutmeg – Spicely Organic
- 1 tsp paprika – Spicely Organic
- 2 cans of hoppy beer (24oz) – Knee Deep Brewing Co Breaking Bud beer
- 1 lb grated sharp cheddar – Vintage Extra Sharp Cheddar, grated
- 2 tb hot sauce – Preservation & Co.
- Cook pasta in boiling, salted water for 7 minutes, cool.
- Melt butter in a sauce pan,
- Fold in flour to create a roux
- Cook on very low heat for five minutes *the roux should have a blonde color to it
- Add seasonings
- Slowly whisk in milk, 1 cup at a time
- Once the milk has been incorporated, whisk in cheese & beer, and bring to a slight boil
- Add hot sauce, and adjust seasoning
- Mix noodles, sauce & par cooked bacon,
- Add remaining sharp cheddar & fontina mix
- Top with bread crumbs
Posted on 03/03/2017 at 03:34:00 PM