Beer mac 'n' cheese

Beer mac 'n' cheese

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

Prep: 5 mins Cook: 40 mins

Easy

Serves 4

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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal589
  • fat35g
  • saturates22g
  • carbs37g
  • sugars8g
  • fibre2g
  • protein27g
  • salt1.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 garlic cloves, grated
  • 50g spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 500ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 250ml pale ale
  • 220g macaroni
  • 100g cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 200g mozzarella, grated

Method

  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.

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
delts28
7th Jun, 2017
0.05
A recipe should taste better than the sum of it's parts. This tasted worse than any individual ingredient. I'd have rather eaten them all uncooked than this monstrous combination. Far too much beer left a bad after-taste (definitely use less than the 250ml if you're brave enough to try). Definitely one to avoid. Also, it'd be nice if the recipe had things like the oven temperature and didn't use American terminology (A hob is not a grill).
jokilpin
18th Jan, 2017
3.8
After reading the comments I wasn't sure how this recipe would turn out but it worked really well and was a big hit in our household. I added a teaspoon of english mustard and used gruyere cheese instead of cheddar. As per previous advice I mixed the full fat milk and pale ale together before adding. Served with a green salad and garlic bread, great comfort food.
LuluLolly
23rd Dec, 2016
1.3
Disappointing. I used full fat milk so didn't have a problem with it curdling but we all found that the ale gave the dish an unpleasant bitterness. It also wasn't particularly saucy, just very cheesy. We'll stick to traditional macaroni cheese!
hurra03
11th Dec, 2016
This was completely gank. The beer made the cheese curdle even though done at a low temperature. Dreadful.
Sara Brown
13th Nov, 2016
2.55
This was really easy to make but was missing something and would no way feed 4 people and we don't eat huge portions. I cooked it for 2 adults and 2 children and would probably add 300g of macaroni. I wouldn't increase the amount of cheese though as it was very very cheesy. I will try again but add a spoonful of mustard and increase the amount of pasta slightly. I saw another comment about curdling when beer and milk added separately but ok when combined in a jug. I had added milk and beer in a jug too and it didn't curdle either.
CDA84
6th Oct, 2016
3.8
Interesting recipe! We liked the flavours, and it is lighter than a traditional mac and cheese. Be careful with the beer and milk - mine curdled on the first go and not entirely sure why? With the second attempt I mixed the beer and milk together in a jug first before adding to the pan and heating. This seemed to do the trick, as well as heating very gradually. It took a lot longer than expected, but I think this was due to me being over-cautious in heating the milk/beer mixture! I would make again.
bigpapifan34
5th Oct, 2016
Use WHOLE MILK to avoid curdling. Haven't tasted this yet but as I'm cooking, mine curdled (beer + milk). Also, please state a TEMPERATURE for the oven....
lmason7926
23rd Aug, 2016
Really liked this. I was worried about the no flour sauce, but I added a teaspoon of mustard (English but don't suppose it matters) at the pre-cheese stage. I suspect this gave it more depth of flavour. I didn't use a particularly strong cheddar either, which I would do next time. It was really nice though! I added some crisped up parma ham at the end too.
traciekan
16th Aug, 2016
Oh dear. She should stick to whatever it is she does. Not cheesy, not delicious and certainly not comforting. A waste of cheese.
samfoodie
11th Aug, 2016
3.8
This was really quite nice, thought it was lighter than mac cheese made with flour and was very easy to cook. Made it in my large pasta pan. I'll probably do it again, not something I'd have every week though.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.