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Beer mac 'n' cheese

Beer mac 'n' cheese

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A staple of Manhattan's East Village, Emma Freud's cheddar and pale ale pasta dish is the ultimate comfort food

  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal589
fat35g
saturates22g
carbs37g
sugars8g
fibre2g
protein27g
salt1.4g
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Ingredients

  • 50g butter
  • 2 garlic cloves, grated
  • 50g spinach
  • 500ml milk
  • 250ml pale ale
  • 220g macaroni
  • 100g cheddar, grated
  • 200g mozzarella, grated

Method

  • STEP 1

    Heat the grill to its highest setting. In a flameproof casserole dish or metal frying pan, melt the butter and fry the garlic for 2 mins. Add the spinach and cook until it wilts, about 2 mins. Pour in the milk and beer and bring to a gentle bubble. Add the macaroni and stir intermittently for around 20 mins until the pasta is cooked and covered in sauce.

  • STEP 2

    Stir in the cheddar and half the mozzarella. When it starts to melt, sprinkle the remaining mozzarella on top and put it in the oven for around 7-10 mins or until browned on top and sensational underneath.

Goes well with

Recipe from Good Food magazine, August 2016

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Overall rating

A star rating of 3.9 out of 5.81 ratings
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