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Drunk Mac and Cheese: A Culinary Revelation

I remember the first time I tried this recipe. It was a rainy Tuesday night, I was experimenting in the kitchen, and a dark beer was open on the counter, practically begging to be used for something other than drinking. That’s when it hit me: mac and cheese! The result was a creamy, smoky, tangy, utterly irresistible dish that completely redefined my understanding of comfort food. One bite, and I knew I had stumbled upon something special, a recipe worth sharing far and wide.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Yield: One 9×9 inch pan
Dietary Type: Not specified

Ingredients

1 1/2 cups large macaroni
2 teaspoons salt, divided
2 tablespoons butter
1 tablespoon light flavor olive oil
1 large shallot, finely minced
3 tablespoons all-purpose flour
2 cups whole milk
4 ounces Tillamook sharp cheddar cheese, shredded
4 ounces smoked gouda cheese, shredded
2 ounces Velveeta cheese
1/2 cup dark beer
6 slices precooked bacon, sliced into 1-inch pieces
2 teaspoons full strength prepared stone ground mustard
1 teaspoon garlic powder
1 teaspoon nutmeg
1 teaspoon black pepper, freshly ground
1 dash hot sauce

Equipment Needed

Large pot
Saucepan
9″ x 9″ square glass baking pan
Whisk
Colander

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures even baking and a bubbly, golden-brown top.
In a large pot, over medium-high heat, bring two quarts of water and 1 teaspoon of salt to a full rolling boil. The salt seasons the pasta from the inside out, so don’t skip it!
Gradually add the 1 1/2 cups of macaroni to the boiling water. Boil for approximately 15 minutes, or until the pasta reaches your desired tenderness. Al dente is ideal, as it will continue to cook in the oven.
Drain the cooked macaroni using a colander. Set aside to allow excess water to evaporate.
In a saucepan, melt 2 tablespoons of butter and 1 tablespoon of light flavor olive oil over medium heat. The combination of butter and olive oil adds richness and prevents the butter from burning.
Add the finely minced shallot to the saucepan. Sauté the shallots in the butter and olive oil for approximately 2 minutes, or until they begin to turn transparent. Sautéing the shallots softens their flavor and releases their aroma, creating a deeper, more complex base for the sauce.
Add 3 tablespoons of all-purpose flour to the pan, stirring constantly with a whisk until a smooth paste forms. This roux is the foundation of the cheese sauce, ensuring it’s thick and creamy.
Stirring constantly with a whisk, gradually add 2 cups of whole milk to the roux. Continue cooking until the mixture is thick and bubbly (the mixture should coat the back of a spoon). This can take several minutes, so be patient and keep stirring to prevent lumps from forming.
Reduce the heat to low. Add 6 ounces of the shredded Tillamook sharp cheddar cheese and smoked gouda cheese and 2 ounces of the Velveeta cheese to the sauce. Stir until the cheeses are completely melted and the sauce is smooth. The combination of cheeses creates a balanced flavor profile, with the cheddar providing sharpness, the gouda adding smokiness, and the Velveeta contributing to a creamy texture.
Remove the saucepan from the heat. Add 1/2 cup of dark beer, 6 slices of precooked bacon, sliced into 1-inch pieces, 2 teaspoons of full strength prepared stone ground mustard, 1 teaspoon of garlic powder, 1 teaspoon of nutmeg, 1 teaspoon of black pepper, freshly ground, and the remaining 1 teaspoon of salt. Stir well to combine all the ingredients. The beer adds a subtle bitterness and depth of flavor, while the bacon, mustard, and spices provide complexity and character.
Spray a 9” x 9″ square glass pan with non-stick cooking spray. This will prevent the mac and cheese from sticking and make it easier to serve.
In the large pot, combine the cooked macaroni and the prepared cheese sauce. Stir to ensure that the macaroni is evenly coated with the sauce.
Pour the macaroni and cheese mixture into the prepared 9” x 9″ baking dish.
Cover the baking dish with aluminum foil. Place the dish into the preheated oven and bake for 15 minutes. Covering the dish helps to prevent the top from drying out while the inside heats through.
After 15 minutes, remove the foil. Sprinkle the remaining 2 ounces of shredded Tillamook sharp cheddar cheese and smoked gouda cheese evenly over the top of the mac and cheese. Continue cooking, uncovered, for another 15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Remove the macaroni and cheese from the oven. Allow it to cool for approximately 5 minutes before serving. This allows the cheese to set slightly, making it easier to cut and serve.

Expert Tips & Tricks

Beer Choice: Don’t be afraid to experiment with different dark beers. Stouts and porters will lend a deeper, richer flavor, while brown ales will offer a slightly sweeter, nuttier note. Avoid overly hoppy beers, as they can make the mac and cheese taste bitter.
Cheese Selection: While the recipe calls for specific cheeses, you can certainly adjust them to your preferences. Gruyere, fontina, or even a touch of pepper jack can add interesting flavors.
Spice It Up: If you like a little heat, add a pinch of cayenne pepper or a dash more of hot sauce to the cheese sauce.
Make-Ahead Magic: You can assemble the mac and cheese ahead of time, cover it tightly, and store it in the refrigerator for up to 24 hours. Add a few minutes to the baking time if baking directly from the refrigerator.

Serving & Storage Suggestions

Serve the Drunk Mac and Cheese hot, straight from the oven. Garnish with a sprinkle of fresh parsley or a few extra pieces of crispy bacon for added visual appeal. This dish pairs perfectly with a crisp green salad or a side of roasted vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in short intervals, stirring occasionally, until heated through. You can also reheat it in the oven at 350 degrees Fahrenheit, covered with foil, until warmed through. Freezing is not recommended as the texture of the cheese sauce may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	330 kcal	17%
Total Fat	20g	30%
Saturated Fat	11g	53%
Cholesterol	55mg	18%
Sodium	1009mg	42%
Total Carbohydrate	23g	7%
Dietary Fiber	1g	3%
Sugars	5g	18%
Protein	14g	28%

Variations & Substitutions

Vegetarian: Omit the bacon for a vegetarian version. Consider adding sautéed mushrooms or other vegetables for added flavor and texture.
Gluten-Free: Use gluten-free macaroni and ensure your flour blend is gluten-free when making the roux.
Spicy Mac: Add a pinch of cayenne pepper, some diced jalapeños or a dash of your favourite hot sauce to the cheese sauce for some extra heat.
Beer Alternatives: If you want to keep the boozy feel but are out of dark beer, you can try bourbon or sherry for a different spin! Just make sure to add it slowly, tasting as you go to reach the level you prefer.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of cheese?
A: Absolutely! Feel free to experiment with other cheeses like Gruyere, Fontina, or Pepper Jack to customize the flavor.

Q: Can I make this ahead of time?
A: Yes, you can assemble the mac and cheese up to 24 hours in advance and store it in the refrigerator. Add a few extra minutes to the baking time when cooking from cold.

Q: Can I freeze this mac and cheese?
A: Freezing is not recommended, as the texture of the cheese sauce may change upon thawing.

Q: What kind of beer is best for this recipe?
A: Dark beers like stouts and porters work best, but you can also use a brown ale. Avoid overly hoppy beers.

Q: Can I use pre-shredded cheese?
A: While pre-shredded cheese is convenient, freshly shredded cheese melts more smoothly and creates a creamier sauce.

Final Thoughts

This Drunk Mac and Cheese is more than just a recipe; it’s an invitation to experiment, to play with flavors, and to create a dish that’s uniquely your own. Whether you’re looking for a comforting weeknight meal or a crowd-pleasing dish for a party, this recipe is sure to impress. So, grab a beer, gather your ingredients, and get ready to experience mac and cheese like never before. And don’t be afraid to share your creations and feedback – I’d love to hear how you made this recipe your own! This mac and cheese is great paired with a simple green salad and your favorite dark beer. Cheers!

Drunk Mac and Cheese Recipe