I don’t watch the Super Bowl for the football. I don’t even watch it for the commercials. (By the second quarter, they’re all repeats.) Let’s face it, I watch it for the food. Pizza, beer, queso, potato skins – all in one sitting. Sure, I might indulge in a slice or two of pizza on a Friday night or share a bowl of queso at a Mexican restaurant but what other day of the year is it socially acceptable to pig out on all of these delicious delicacies in the same meal?
Naturally, I’ve put a lot of thought into what I’ll be feasting on during this year’s big game. My stomach immediately started growling when I ran across this recipe for macaroni and beer cheese. I tweaked the recipe a bit and then decided to bake snack-sized portions using a muffin tin. The result was delicious – rich and cheesy, infused with a slight malty flavor from the beer. This game-day twist on classic comfort food is definitely on the menu for Sunday’s festivities.
My adaptation of the recipe below.
*Ingredients and steps 1, 2, 4, 6 adapted from livelovepasta.
- 2 ½ c elbow macaroni
- 10 oz grated extra-sharp cheddar cheese
- 4 oz grated gouda cheese
- 2 tbsp butter
- 2 tbsp flour
- 8 oz milk
- 8 oz amber beer
- ¼ tsp paprika
- pinch of chili powder
- pinch of black pepper
- ½ c Panko bread crumbs
- 1/4 c grated Romano cheese
- Preheat oven to 375 ° F.
- Prepare water for pasta and boil according to package directions. Strain, return to pan, and remove from heat.
- Line a standard muffin tin with cupcake liners. If using foil liners, one should be enough. If using paper liners, use two.
- Heat butter in a medium saucepan over high heat. Whisk in flour to create a roux and cook about 2 minutes, until golden and bubbly. Add milk and beer into saucepan whisking constantly, then add gouda and cheddar cheeses and stir until melted. Reduce heat continue to stir until mixture thickens. Add pepper, paprika and nutmeg.
- Pour cheese over pasta, mixing until completely covered. Spoon macaroni and cheese into muffin tins.
- Top with Panko bread crumbs, pepper, and Romano cheese. Bake for 30 minutes or until golden on top.