It’s always interesting to try something different with a classic. Not content with, although always very welcome, standard macaroni cheese I wanted to add a few bits here and there to make it extra special. I dreamt up my beer, mustard and onion macaroni cheese and set about making it. I wasn’t sure how best to incorporate the beer so I settled on trying out a beer béchamel.
Ingredients
You will need (for 2):
- 150g macaroni
- 25g butter
- 25g plain flour
- 100ml milk
- 200ml beer – preferably a bitter (if you’re not sure what’s what, this guide can help!)
- 50g strong cheddar, grated
- 100g emmental, grated
- 1 tbsp wholegrain mustard
- 2-3 tsp caramelised onions
- Salt and pepper
Method
Cook the macaroni according to packet instructions. Preheat and oven to 180C.
To make the beer béchamel melt the butter over a medium heat then add the flour. Cook the flour for at least one minute. Mix together the milk and beer then slowly add this to the butter and flour, stirring all the time so you don’t get any lumps. Cook the béchamel for a few minutes until thickened then remove from the heat.
Add the mustard, salt and pepper and two thirds of the cheese to the béchamel and stir it all together well.
Mix the cooked macaroni into the sauce then put into an ovenproof dish. Distribute the caramelised onions evenly over the top of the macaroni then cover the onions with the remaining cheese.
Bake in the oven for 20-25 minutes or until golden and bubbling.
Using the combination of emmental and cheddar gives a good balance of sweet, to savoury and stringy. The wholegrain mustard gives a nice warmth without being too harsh and the caramelised onions give a lovely bit of sweetness and texture. As far as I’m concerned beer goes with everything and this combination with cheese and pasta is an absolute winner. Give my beer, mustard and onion macaroni cheese a try for something different next time.
I love the sound of your twist on macaroni cheese. Definitely going to try it out. ?
I’m like you…I love a good mac and cheese, but I’m always searching for fun additions. The beer and onions in this version sound awesome!
Wow a beer bechamel?! How gorgeous does that sound! I have a beer fanatic friend. Will suggest this to him 😀
I am so going to make a beer béchamel! Sounds delicious 🙂
Might have this for dinner tonight! Sound great.
beer bechamel?! those two words have never been paired in my life experience, but dang, it’s a great idea! mustard, onions, and cheese are all great teammates too!
Mac ‘n cheese isn’t all that different, really from Welsh Rarebit (conceptually speaking; obviously the appearance and flavor are different), so a beer bechamel makes tons of sense. At least to me. 🙂 This looks great — thanks.
Love your macaroni cheese with a twist. You are very creative! All the best! x
It looks and sounds really tasty and comforting!
It’s kinda hard not to love everything about this recipe, Caroline. I mean, beer, cheese AND pasta! Just hand over the entire pan 😉
Hi Caroline:)
What a creative, and I’m sure delicious concotion! I love a good plate of Mac N Cheese usually with a beer on the side. The notion of adding beer to the sauce is pleasantly surprising.
Thank you so much for sharing, Caroline…most definitely a keeper!!!
This looks so delicious, Caroline! Great idea on the beer bechamel. I bet it’s as delicious as it looks.
I bet my hungry teenage boys would eat a whole platter of this each. Now this is some serious exam cram food and they will be so happy I read your recipe.
I will be making everything with beer béchamel now. Thank your very much 😉 Loving the beer and caramelized onions in your version of mac n cheese. I could make a dinner out of this and a big salad. Yummy!!!