Ingredients
- 6 cups water
- 24 ounces lager beer
- 16 ounces rustic shaped pasta (Ziti)
- 1 cup whole milk
- 1 cup half-and-half
- 12 ounces evaporated milk
- 5 tablespoons lightly salted quality Irish butter
- 2 1/2 tablespoons all-purpose flour
- 1 teaspoon ground dry mustard
- 1 teaspoon kosher salt
- 1/8 teaspoon ground cayenne pepper
- 1/3 cup stout beer
- 3 ounces shredded smoked Gruyere
- 8 ounces shredded Irish Cheddar
- 1/2 cup bread crumbs, Japanese panko, or fresh country white
- 1/2 cup crisp cooked apple wood or maple bacon crumbles
- 2 tablespoons fresh cilantro leaves or several sage leaves for garnish
Directions
Place water and lager beer into a 4 1/2 quart or larger saucepan over high heat and bring to boil, add pasta and cook until just al dente. Drain and keep warm.
Meanwhile in 3 quart saucepan, over medium-high heat, bring the milk, half-and-half, and evaporated milk just to a boil, keep hot. In a 4 quart saucepan, over medium heat, melt 3 tablespoons of the butter and stir in flour until it begins to color slightly, whisk in hot milk, mustard, salt, cayenne, and stout, and bring to a strong simmer. Reduce heat to low and stir in cheeses until melted. Place pasta into serving dish and pour the cheese sauce over the pasta.
Place remaining butter in a large saute pan over medium heat and stir in bread crumbs, stir until golden brown, stir in bacon crumbles. Spread mixture over top of macaroni. Garnish with cilantro or sage leaves.
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By millshbic2198_7...
East Point, GA
on June 03, 2011
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The best mac and cheese I have ever made. I was very apprehensive that it was a stove top recipe, I am a fan of baked mac and cheese but everyone at dinner agreed it was the best mac n cheese they have had. I read where someone said it was too much sauce but as it cooled, it was just enough for our tastes. I used smoked fontina because I couldnt find the smoked guyere. The cheese guy at Whole Foods said it would be a good substitute and it was. I could not believe how creamy the sauce was. Didnt do the bread crumbs because I thought it would be extra calories and wouldnt add much to the dish. I did sprinkle bacon over the top of it. I cant believe anyone would rate this less than five stars!
By pyewackey_13165003
takoma park, 60
on September 20, 2010
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Absolutely delicious! Only changes made were: cooking the liquid and cheese, (on very low heat until well thickened, adding a light layer of asiago cheese over butter and panko topping, and baking for 30 mins. Family was thrilled with the results, (and they're picky eaters but did requested more applewood smoked bacon next time! Said this recipe is nearly identical to the Black and Tan Mac 'n Cheese at one of our favorite restaurants, Pour House in Sea Isle City, NJ! Thank you Autumn, it's a real hit! About the ingredients? One stop shopping at my grocery store!
By chefinheels88
rocky point, ny
on August 22, 2010
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I've been making this recipe for a few years now. I always make it for St. Patrick's Day, but it's delicious any time of year. Some of the ingredients are a bit pricey, but I promise it tastes just as good with regular salted butter and regular extra sharp cheddar. It's also delicious when you add a bit of sauteed shallots, it adds a distinctive deep richness to the flavor. I'm actually making it for dinner tonight, and we can't wait!!
Read all 15 reviews