Name: Beer mac 'n' cheese
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 50g butter; 2 garlic cloves grated; 50g spinach; 500ml milk; 250ml pale ale; 220g macaroni; 100g cheddar grated; 200g mozzarella grated

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Beer mac 'n' cheese

Beer mac 'n' cheese

Emma Freud

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Serves 4

Easy

Prep: 5 mins

Cook: 40 mins

A star rating of 3.8 out of 5.100 ratingsRate

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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

50g butter
2 garlic cloves

grated
50g spinach
500ml milk
250ml pale ale
220g macaroni
100g cheddar

grated
200g mozzarella

grated

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Nutrition: per serving

kcal589
fat35g
saturates22g
carbs37g
sugars8g
fibre2g
protein27g
salt1.4g

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.

Recipe from Good Food magazine, August 2016

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A star rating of 3.8 out of 5.100 ratings

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