Cooking With Beer – Hazy IPA Mac & Cheese

(Courtesy Founders Brewing)

Festive foods take on new meaning during the March Madness college basketball tournament. Especially classics like mac & cheese made with the right IPA.

This tasty macaroni and cheese recipe came from Founders Brewing’s Culinary Director, Justin Golinski, who notes that then dish represents all four important food groups (beer, pasta, butter and cheese) so there’s no reason to feel guilty unless you think about it.

And although his original recipe used the brewery’s popular All Day IPA, we’re using the brewery’s newest year-round offering, Mortal Bloom, an intense 6.2% ABV Hazy IPA with big citrusy notes that added an interesting tang to this dish.

So let’s do this!

Mortal Bloom IPA Macaroni & Cheese

Ingredients

1 package (16 ounces) elbow macaroni
1/4 cup butter
2 garlic cloves, minced
1/4 cup all-purpose flour
1 tablespoon ground mustard
1 teaspoon salt
3/4 teaspoon pepper
2-1/2 cups 2% milk
3/4 cup Mortal Bloom Hazy IPA
1/4 cup heavy whipping cream
3 cups shredded cheddar cheese, divided
2 cups shredded smoked gouda cheese
4 tablespoons grated Parmesan cheese, divided
2 tablespoons minced chives
5 bacon strips, cooked and crumbled (Optional)

Directions

Cook macaroni according to package directions for al dente.
Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute.
Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat. Stir in 2 cups cheddar cheese, Gouda cheese and 2 tablespoon Parmesan cheese until melted. Add chives.
Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses.
Bake, uncovered, at 400° for 15-20 minutes or until golden brown and heated through.
Top with crumbled bacon. Let stand for 5 minutes before serving.

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Want more beer recipes for your next March Madness gathering?

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