Oktoberfest Mac ‘n Cheese is full of flavor from the Great Lakes Oktoberfest Beer to the bacon flavored cheese from Cabot Creamery. One bite of this mac n cheese will have you wanting to devour the entire pot of it.
My birthday was this week. Yes, on October 6, I turned 42. Plus I been on vacation as week as well. I am in Pittsburgh with my family. It felt so good to be away from Cleveland, all the drama at work, which I did hear it was hell there without me, and just relax.
I was productive in a way that you did not see. I tweaked my tutorial on Creating Your Own Food Photography Light. I am building a new one, but using some different elements to make it.
I was doing a little more research on it this week. Plus I was able to relax and really think up some great recipe ideas too. It all I needed to recharge my batteries for food blogging, I needed a vacation from work, blogging, and just relax.
Plus, I discovered some great ways to start building my food blog audience. I am playing around with creating graphics. You can see what I mean by Marinated Olives With Red Wine Vinaigrette. It was creating the Easy Weekly Meal Plan #1 that inspired me to do this.
I am also doing an experiment with Pinterest, I am changing slightly the Pinterest image to a formula that many say is better for Pinterest. We will see, but I also joined this new Tribe thing with Tailwind, I have noticed since I started using that, my Pinterest has gone way up! If you want to be added to my Pinterest tribe in Tailwind, comment or contact me, I will send you an invite, trust me it is GREAT!
Oktoberfest Mac ‘n Cheese
I have had this idea for Oktoberfest Mac ‘n Cheese where I would boil the macaroni in Oktoberfest beer instead of water. I want to use an Oktoberfest beer because of the flavors that are in it.
I felt it would make a good Autumn mac n cheese. Plus my thought was, with boiling the elbow macaroni in beer, that flavor would be infused into the pasta. It is a gamble but really feels it could work.
The secret to this Oktoberfest Mac ‘n Cheese would be in the cheese. I was trying to think what cheese would be good with this beer infused macaroni when I spotted at the store Cabot’s new cheese. It was a Smokey Bacon.
That was when my brain started to think, why not keep this simple, use the regular cheddar cheese from Cabot and this smokey bacon as well. Those cheeses would be wonderful with beer. Cabot is a very good cheese to use in the making of mac n cheese.
The Cabot cheeses shredded very nicely. Plus it melts so nicely into the roux I made for this mac n cheese. I am really loving the flavor that the Cabot cheese was created in the sauce.
I grew up eating homemade mac n cheese that was made on the stove, not baked. When made on the stove it just swims with creaminess. Baked mac n cheese is nice, but the gooey cheese of stovetop that is what I prefer.
So of course for this recipe, I made it a stove top version. I will admit, I am thinking up a baked version, with a topping of crispy bacon and caramelized onions maybe? Who knows you might be seeing it soon here on Seduction in the Kitchen.
That would make a really good second version of Oktoberfest Mac ‘n Cheese, I believe. Anyway back to this Oktoberfest Mac ‘n Cheese, The gamble of cooking the macaroni in beer, plus the cheese combo really made for a great gooey mac n cheese. This recipe is a keeper for sure!
Oktoberfest Mac ‘n Cheese is full of flavor from the Great Lakes Oktoberfest Beer to the bacon flavored cheese from Cabot Creamery. One bite of this mac n cheese will have you wanting to devour the entire pot of it. It is simply that good. A recipe from Seduction in the Kitchen.
- 1 1 cups ⁄2 elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 4 ounces Cabot sharp cheddar cheese (shredded)
- 4 ounces Cabot smokey bacon cheese (shredded)
- 2 cup bottles of Oktoberfest beer (reserve 1/2)
- 2 teaspoons full strength prepared stone ground mustard
- 1 teaspoon garlic powder
- 1 teaspoon ⁄2 black pepper (freshly ground)
- Put the beer, all but 1/2 cup of it, into a pot and bring to a boil.
- Gradually add macaroni and boil approximately 10 minutes or until pasta reaches desired tenderness. Drain.
- Melt butter in a saucepan over medium heat.
- Add flour to the pan, stirring constantly until a smooth paste forms.
- Stirring constantly, gradually add milk and continue cooking until mixture is thick and bubbly (mixture should coat the back of a spoon).
- Add the cheeses and stir until completely melted.
- Remove from heat and 1/2 cup of beer, mustard, garlic powder, pepper. Stir well.
- Let it sit for about 10 minutes, it will thicken as it cools.
- Serve it up and ENJOY!