Beer Mac and Cheese — The Weekender

By: Marisa McClellan
Beer Mac and Cheese - The Weekender

My husband's birthday is coming up and to celebrate I'm throwing a little birthday party. It won't be a fancy gathering — just some easy food, a Funfetti cake (I am not a fan of boxed cakes, but it's his favorite), and a bunch of our friends and their kids.

Part of my easy food plan involves several pans of macaroni and cheese. Scott loves the stuff, it's easy to make in large quantities and the opportunities for making it more interesting are pretty darn endless.

As the plan stands right now, I'll make one pan of basic, no-frills mac and cheese for those who can't stand anything beyond noodles in a creamy cheese sauce. I'm still shopping for a recipe to serve the more adventurous eaters, however.

Beer Mac and Cheese

For the last couple of weeks, I've been gathering inspiration for that exotic pan. I have a notebook with lists that feature such deliciousness as caramelized onions, shreds of country ham and English peas, all collected to help me navigate toward the very best version of mac and cheese.

One recipe that has given me a lot of good ideas is Damaris Phillips' Beer Cheese and Mac. Instead of making her sauce with straight milk, she uses a combination of beer and half-and-half (that way you get extra flavor and plenty of richness). She also spikes the mac and cheese with harissa and smoked gouda for a creamy dish with just a touch of campfire. It's incredibly indulgent and perfect for a comfort food Weekender.

Pasta into Boiling Water

Before you start cooking, read these tips:

— When cooking pasta for mac and cheese, make sure to drain it while it still has something of a bite. That way, it won't dissolve into a soggy mess in the oven.

— Make sure to taste the dish before pouring it into your casserole. It's easy to adjust the salt and pepper levels then, but once it bakes up a crust, it becomes harder to change.

— Gluten-free eaters should take note of this recipe. It doesn't use any flour in the cheese sauce, which means that as long as you use gluten-free pasta and beer, it’s a safe recipe for you to eat.

Marisa McClellan is a food writer and canning teacher who lives in Center City Philadelphia. Find more of her food (all cooked up in her 80-square-foot kitchen) at her blog, Food in Jars. Her second cookbook, Preserving by the Pint: Quick Seasonal Canning for Small Spaces, is now available for pre-order.

Next Up

The Secret Ingredient to the Best Boxed Mac and Cheese

Sorry, butter and milk — you’ve been replaced.

Pasta Pie Is the Ultimate Fall Comfort Food

You’ll want a big slice of them all.

The One Dish Every Vegan Needs on Their Thanksgiving Dinner Table

Your favorite comfort food casserole but make it vegan.

Not to Brag, But I Created a Truly Magic 5-Ingredient Chicken Soup

Thanks to an unusual (but easy) technique, the broth is insanely flavorful.

Mix-and-Match Stuffed Peppers

Follow our formula to create your own filling!

Favorite Macaroni and Cheese Recipes

Satisfy your cravings for this all-American favorite.

What Is Goulash?

And what’s the difference between Hungarian and American goulash?

How to Make French Toast Perfectly

French toast is a satisfying comfort food for any time of day. Check out a step-by-step how-to from the experts in Food Network Kitchen for perfect slices, every time.

Cauliflower Mac 'n' Cheese — The Weekender

Try Rachael Ray's recipe for Cauliflower Mac N Cheese. The addition of steamed cauliflower ups the healthful factor without interfering with the trademark flavor.

Best 5 Macaroni and Cheese Recipes

Check out Food Network's top-five recipes for decadent macaroni and cheeses from Trisha, Alton and more chefs.