Cheddar & Beer Macaroni & Cheese (with Cauliflower)
Earthy amber ale is added for some pizazz, and a secret (cauliflower) ingredient for a nice, soft, texture are all topped with crispy panko breadcrumbs, then baked until golden and bubbly. This is comfort food turned up to eleven!
Servings: 8
Ingredients
- 2 cups of large shell pasta I used Barilla large shells this time
- 1 1/2 cups cauliflower florets
- 6 ounces of yellow cheddar cheese shredded
- 4 ounces of monterey jack cheese shredded
- 2 ounces aged parmesan finely shredded
- 1 cup of milk
- 1 cup of amber ale I love Sleeman's Honey Brown Ale from Canada
- 1/2 cup unseasoned panko breadcrumbs
- 2 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- pinch ground cayenne pepper
- generous pinch kosher salt
Instructions
- Preheat your oven to 375F, and butter a medium sized baking dish.
- Bring a large pot of lightly salted water to boil and cook the pasta 2 minutes under what the box directions advise (12 minutes for the large shells in my case). Once cooked, drain and put aside.
- While the pasta water is heating, place a medium sized pot with two inches of water to boil over high heat.
- Wash and trim the cauliflower into small florets. Once the medium pot of water has come to a boil, drop the cauliflower in and cook until tender (not mushy!), about 8-10 minutes. Drain and put aside.
- Shred your cheeses and reserve.
- In a large dutch oven or saucepan, melt the 2 tablespoons of butter on medium high heat, until frothy. Add the flour and stir with a whisk or wooden spoon constantly. Cook until the paste turns an almost nut-brown. This is your roux. (if you don't get the right color, the flour will taste uncooked!)
- Once the roux is cooked, immediately add in the milk and beer.
- Continue stirring and cook for 3-5 minutes. The mix will thicken slightly.
- Add in the spices. Take the pan off the heat and stir in the cheeses. Continue to stir until smooth. Adjust salt and pepper to taste.
- Combine the cooked pasta and cauliflower with the cheddar beer sauce.
- Pour the macaroni and cheese into the prepared baking dish and sprinkle the panko breadcrumbs over the top evenly.
- Bake in the preheated oven for 25-30 minutes, until bubbly. I like to finish it under the broiler for a minute or two, to give it a bit more color and crunch on top. Be careful not to burn the breadcrumbs!