Stir in the remaining cheese (1 1/4 cup fontina, 1 cup white cheddar, 1/2 cup asiago, 1/2 cup parmesan, 1/2 cup swiss) until melted.Īdd the sauce to the pasta and then pour into the pan. While stirring, slowly stream in the milk, whisking constantly while cooking until it thickens (5-7 minutes). Whisk in the flour and cook for 2-3 minutes to make a roux. Remove to a paper towel lined plate and crumble into pieces when cooled.Īdd butter to the bacon grease in the pan and melt over medium heat.
Set aside.Ĭook bacon in a large pot until crisp. In a small mixing bowl, combine 1/4 cup fontina, 1/2 cup white cheddar, 1/4 cup asiago, 1/4 cup Parmesan, 1/4 cup Swiss, and Panko.
Preheat oven to 450 degrees F and grease a 9×13 inch pan with butter.īoil pasta in salted water according to package. For macaroni and cheese, we use butter as the fat component and make a light-colored (blond) roux.
If you are looking for something different to make for a mac and cheese dish, this might be the one.This creamy Mac & Cheese reaches its full potential with 5 different cheese, bacon, and crispy Panko. The great note of the beer infused into the pasta, then the hops flavor from the IPA beer. You will notice the aroma of the beer right off the bat. Place this in the oven, uncovered for 30 minutes. I cooked mine in a cast iron skillet which I simply slipped into the oven, however if you are going to transfer everything to a casserole dish, simply spray the inside of a large baking dish with cooking spray, or rub lightly with some butter. Now, add the drained and cooked pasta into the cheese mixture along with the crumbled bacon. You can even take the total amount of salt recommended in the recipe and just add a bit to each step. Just a little sprinkle of salt is plentyit will add up. Now, slowly add the cheese while stirring constantly. Season every layer of your sauce: the roux, after the milk is added and after the cheese is melted in. As the sauce gets harder just had 1 milk.
It’s a fundamental technique for new cooks to learn, and one of the first things taught in culinary school.It’s the secret to making silky sauces, rich gravies, and luscious mac and cheese. Next add one of those small containers of heavy whipping cream. A roux, pronounced roo, is one of the building blocks of cooking. I use a whole stick of butter fyimelted down then add flour till it lightly thickens up. Toss in your cheeses, and continue stirring until you have a nice and creamy cheese sauce. You need to either make a bechamel base or a roux. Toss in the black pepper and mustard powder. Continue stirring until everything is nice and smooth. Continue stirring until all of the lumps are out, then add in the six ounces of beer. Stir this with a wooden spoon and cook the flour until it is a nice golden color, then slowly add in the half and half. Let this melt until it is nice and bubbly. If you do not have a large pan, don’t worry, as you can combine the two in a mixing bowl before placing in the oven to finish cooking.īring the pan to a medium heat, and toss in the butter. Next, get a large enough pan that will hold the pasta, as we are going to make the sauce and combine everything together. During this time, cook the bacon until it is nice and crisp, and set aside until cool enough to crumble. Add in the pasta and cook to just before al dente (a tad short of the package instructions for al dente), as we are going to finish the pasta off in the oven. Begin by bringing your 24 ounces of beer and water to a boil in a large pot.