Beer Mac ’n’ Cheese

Boozy delight! - by Barbara Northwood

Beer Mac ’n’ Cheese

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Beer mac ’n’ cheese is a staple in Manhattan’s East Village. The New York way is to cook it all in one shallow casserole dish. It’s such an unusual way to cook pasta that you think it won’t work, but it totally does. Beer aside, this method is a game changer.

Ingredients

50g butter

2 garlic cloves, grated

50g spinach

500ml milk

250ml pale ale

220g macaroni

100g cheddar, grated

200g mozzarella, grated

Method

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.
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.

PER SERVING

589 kcals • fat 35g • saturates 22g • carbs 37g • sugars 8g • fibre 2g • protein 27g • salt 1.4g

Barbara Northwood

Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.