I’m in the mood for an ice cold beer.
I’m not having a bad day, or even a hectic day, but I am having the kind of day where you just go ‘ehhhh’ to everything that shows up in front of you.
There’s nothing good on TV.
There’s nothing good to eat in the fridge (translation: nothing already cooked and/or possibly bad for you).
The house is too cold.
The weather’s too crappy.
My hair looks awful.
My skin looks awful.
I didn’t want to get up this morning.
I don’t want to contribute to society today.
Maybe, I really just need a beer. Are you familiar with these days?
If I sound like a complete downer, please rest assured that I’m 100% thankful and grateful to be alive, even if I’m only expending enough energy to convert oxygen. I’m just not giving today my usual gusto. And I’m okay with that.
Instead, I’m sitting on the couch, watching Hulu reruns and diving into some mac and cheese, specifically this cheddar ale mac and cheese. If you’ve never thrown a can of beer into your mac and cheese, you might not understand why this is so amazing. Either that, or you’re not as into “booze-infused cookery” as me, but that’s okay. I’m going to try to convert you.
I usually serve this macaroni and cheese piping hot with an ice cold beer on this side. Why? Because usually I’m serving myself. And, it reminds me of those delicious cheddar ale dips that typically accompany a doughy pretzel appetizer at a restaurant. If you like cheese and beer together like I do, you will definitely want to make this soon!
Cheddar Ale Macaroni & Cheese
1 lb. macaroni noodles
2 tbsp olive oil
1/2 white onion, diced
3 tbsp butter
3 tbsp flour
2 cups milk
1 cup beer/ale
1 8oz. brick sharp cheddar cheese, grated
1/4 tsp ground nutmeg
Salt and pepper to taste
Preheat oven 350F.
Boil pasta in generously-salted water until the pasta is al dente. Drain and set aside.
In a large pan, saute onions over medium heat in olive oil for about 5-6 minutes, or until onions are almost translucent. Set aside.
Melt butter in a large pan on medium heat. Add flour and stir to create a roux. Add in milk and beer and stir until it becomes slightly thicker and smooth Add cheddar and nutmeg and stir until melted and smooth. Add the cooked onions.
Fold macaroni into the cheese mixture and stir to mix completely. Season to taste. Pour mixture into a greased 8×8 pan.
Bake for 35-40 minutes, or until cheese is bubbly and browned on the top.