Here’s an easy dish for you, stovetop beer mac and cheese. It’s a tasty and creamy bowl of comfort, topped with toasted scallion panko breadcrumbs.
It’s getting colder in New York. Enter stovetop beer mac and cheese. A one pot combination of among other things, pasta shells, American and asiago cheese and beer. This is such a tasty dish, and an ideal weeknight meal.
I just want to make it very clear, this one is not for the kids… it’s got beer in it! Instead serve this at an upcoming game day, or movie night.
Some of you may be asking, why add beer? Well, the beer adds a malty, somewhat smokey taste, which helps cut the richness of this mac and cheese dish. Also, why not?
If you prefer a lot of sauce with your mac and cheese you can hold the breadcrumbs. Alternatively, add the breadcrumbs and serve as a side to some fried chicken, or other great snacks and game day bites.
This stovetop beer mac and cheese recipe doesn’t require the creation of a traditional roux sauce. American cheese can exist in melted form for a while, eliminating the need to start with a cheese sauce as so many mac and cheese recipes do.
This stovetop beer mac and cheese will please your guests no end for two reasons: