Long title, seriously good pasta.
This macaroni and cheese is another stop on the long and everlasting journey toward finding as many wonderful and decadent macaroni and cheese recipes as possible. Notice I said everlasting because I don’t intend to stop sampling delicious macaroni and cheese. There are just so many versions and variations out there and it would be a shame to miss out on one just because I think I’ve found the ultimate.
That being said, I think I’ve found the ultimate.
Ultimate one pan macaroni and cheese that features beer, that is.
Beer and cheese are such natural partners that when I saw a cool recipe for one pan macaroni and cheese I had to try it with beer. I wasn’t disappointed and I hope you won’t be either. It is creamy, cheesy, flavorful, and it doesn’t require a roux, a bechamel, or a lot of time. And I really love that it only needs one pan because less dishes = more time for things more fun than washing dishes.
Give this one a try next time you have a craving for homemade macaroni and cheese. Or any macaroni and cheese. I don’t think you’ll be disappointed.
1 Tablespoon Butter
1/4 c. minced Red Onion
1 cup Macaroni or Rotini
3/4 cup Chicken Broth, divided
1/4 cup Beer (Use something you like. I used a lager)
Pinch Mustard Powder
Small pinch Nutmeg
1/2 cup Cheddar Cheese, shredded
1/2 cup Fontina or Monterrey Jack, shredded
1 Tablespoon Cream
Cracked Black Pepper
Place a medium skillet over medium heat. Melt butter, then add red onion. Cook until softened, but not brown, about 3 minutes.
Add the pasta and 1/2 cup of the chicken broth. Stir to combine. Let simmer until the broth is absorbed, then add the 1/4 cup beer. Cook until the pasta is al dente, adding the remaining chicken broth, the pinch of mustard powder and the pinch of nutmeg when the beer is almost all absorbed. Add in the cheeses, stir, and once they are melted, stir in the cream to finish. Serve immediately, sprinkled with a little cracked black pepper. So good.
*Inspired by Frankie Celenza’s recipe via Tastemade.