Beer and Mushroom Mac and Cheese

The other day the hubs and I were all like, “Hey. We haven’t made mac and cheese in a while.” Sad truth. And then we were all like, “Well hey, let’s rectify this!” So we did. And this was born. And it was beautiful.

Our usual go-to mac was always the Bacon Jalapeño Mac and Cheese, but now that I’m a pesky pescetarian, we opted to try something new; something new with mushrooms and beer and it was magical.

You’ll notice that I start with a roux in order to make my cheese sauce. Some people don’t believe in this step anymore; call me old fashioned, but I do. It always makes the best. Cheese sauce. Ever. And who doesn’t want the best cheese sauce ever? Who wants a cheese sauce that just cuts it? Who wants to dig into an okay looking mac and cheese and say, “This looks wonderfully mediocre!”

Okay, I might be exaggerating. I’m sure some people out there have their preferences and their own way of doing things. Mine, however, stands by a roux. Thicken that shit so it sticks to my ribs, bro.

Get the Recipe:

Beer and Mushroom Mac and Cheese

Ingredients

FOR THE MUSHROOMS1 tablespoon of butter

  • 1 cup of cremini mushrooms, sliced
  • 1/4 cup of beer at room temperature
  • Kosher salt and ground black pepper to taste.

FOR THE SAUCE2 tablespoons of butter

  • 2 tablespoons of flour
  • 1 cup of milk
  • 1/2 cup of beer, room temp
  • 8 oz of smoked gouda, shredded
  • 8 oz of muenster, shredded
  • kosher salt and ground black pepper to taste

PASTAShells, macaroni, or rotini work best.

    Instructions 

    • Heat 1 tablespoon of butter in a stove-top friendly dutch oven or large saucepan over medium-low heat.
    • Once the butter is melted, add the sliced mushrooms and the 1/4 cup of beer.
    • Simmer for approx. 8 minutes, or until all of the butter and beer has been absorbed by the mushrooms.
    • Season with a bit of kosher salt and ground black pepper.
    • Transfer to a bowl and set aside.
    • Prepare the pasta noodles as per the instructions on the packaging.
    • In the same vessel you cooked the mushrooms in, melt 2 tablespoons of butter.
    • Gradually whisk in 2 tablespoons of flour. Continue to whisk until a thick roux forms.
    • While whisking, add the milk.
    • Bring the heat up a bit so the milk comes to a boil, and whisk until the roux has dissolved into the milk, thickening the sauce.
    • While whisking, slowly add 1/2 cup of beer.
    • Allow to simmer until the sauce thickens again.
    • Add the shredded cheeses and stir until the cheese melts.
    • If the sauce is too thick, you can gradually add more milk as you whisk until you reach a desired consistency.
    • Season with kosher salt and ground black pepper to taste.
    • Transfer the mushrooms to the cheese sauce and stir.
    • Drain the pasta once it's done. Don't rinse.
    • Carefully dump the pasta into the cheese sauce and stir to coat.
    • For a slightly crispy top, place the mac and cheese under a broiler (on high) for a few minutes. Time varies since all ovens are different, so keep the oven light on and keep a very close eye on it.

    Notes

    Beer must be at room temperature. Cold beer may break the sauce.
    Beer and Mushroom Mac and Cheese | Killing Thyme