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.
My birthday was this week. Yes, on October 6, I turned 41. 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 might be tweaking 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. One of my birthday gifts was a new iPhone 7! It is amazing, so much better than my 5S I had. My contract ended and time for renewal, so I just happened to luck out with the timing of the iPhone 7 and getting it for a really great deal, free. Anyway, it has better photo capabilities plus video. So I got a plan for Instagram and Facebook, using this new iPhone. Hopefully, if it goes the way I think, you will be very pleased with what you see.
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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!
I have had this idea for mac n cheese where you boil the macaroni in beer instead of water. I wanting to use an Oktoberfest beer because of the flavors that are in it, I felt it would make for 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.
When I was trying to think what cheese would be good with this beer infused macaroni, I spotted Cabot’s new cheese, 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.
The Cabot cheeses shred very nicely. Plus they melt into the roux I made for this mac n cheese easily. I admit I do favor Cabot cheese when comes to making mac n cheese. I love the flavor, plus I loved how this smokey bacon smells.
I grew up eating homemade mac n cheese that was made on the stove, not baked. I like the creaminess of it. Baked 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.
- 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!