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Beer, Mustard and Onion Macaroni Cheese

April 4, 2016 By All That I'm Eating 15 Comments

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.

Beer Mustard and Onion Macaroni Cheese - All That I'm Eating

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

Beer, Mustard and Onion Macaroni Cheese served up

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.

serving the beer, mustard and onion mac and cheese

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.

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Filed Under: April, Beer, Cheese, Dairy & Eggs, Dinner, Drinks, Horseradish & Mustard, Onion, Pasta, Recipes By Month, Seasons, Spring, Store Cupboard, Vegetables, Vegetarian Tagged With: dinner, pasta, recipe

« New in the Kitchen March 2016
Five Days in New York: How To Do Everything »

Comments

  1. Teresa says

    April 5, 2016 at 13:50

    I love the sound of your twist on macaroni cheese. Definitely going to try it out. ?

    Reply
  2. David | Spiced says

    April 5, 2016 at 13:56

    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!

    Reply
  3. Not Quite Nigella says

    April 5, 2016 at 21:52

    Wow a beer bechamel?! How gorgeous does that sound! I have a beer fanatic friend. Will suggest this to him 😀

    Reply
  4. Tandy I Lavender and Lime says

    April 6, 2016 at 06:33

    I am so going to make a beer béchamel! Sounds delicious 🙂

    Reply
  5. Gert Pienaar says

    April 6, 2016 at 06:53

    Might have this for dinner tonight! Sound great.

    Reply
  6. grace says

    April 6, 2016 at 13:02

    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!

    Reply
  7. John/Kitchen Riffs says

    April 6, 2016 at 16:38

    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.

    Reply
  8. Alida says

    April 6, 2016 at 21:12

    Love your macaroni cheese with a twist. You are very creative! All the best! x

    Reply
  9. angiesrecipes says

    April 7, 2016 at 14:35

    It looks and sounds really tasty and comforting!

    Reply
  10. Dawn - Girl Heart Food says

    April 7, 2016 at 15:24

    It’s kinda hard not to love everything about this recipe, Caroline. I mean, beer, cheese AND pasta! Just hand over the entire pan 😉

    Reply
  11. Louise says

    April 8, 2016 at 01:26

    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!!!

    Reply
  12. Monica says

    April 8, 2016 at 13:16

    This looks so delicious, Caroline! Great idea on the beer bechamel. I bet it’s as delicious as it looks.

    Reply
  13. Bam's Kitchen says

    April 12, 2016 at 07:35

    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.

    Reply
  14. karrie/TastyEverAfter says

    April 12, 2016 at 15:31

    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!!!

    Reply

Trackbacks

  1. 2016 Best Bits - All That I'm Eating says:
    December 29, 2016 at 17:39

    […] To cook up this take on macaroni cheese I made a beer bechamel; it turned out brilliantly and this is ideal for a cold winter night. Full of cheese, mustard and caramelised onions rounded off with flavourful beer. Recipe here. […]

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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