This Mac N’ Cheese is extra gooey from the the cream cheese that really makes it nice and thick. It also has such a depth of flavor from the beer, mustard, pickle juice, soy sauce, and little bit of lemon zest to bring it all home.
I created this because my friend Pat assigned me to chef it up at his bachelor party in Lake Geneva, Wisconsin. He’s a great friend and infamous for his hatred of vegetables. Given by his preference and our midwestern location, I had to use the areas two best ingredients: Wisconsin cheddar and Spotted Cow beer.
Those two specific ingredients are not available to me in the district but using any kind of wheat beer and artisanal cheddar cheese from the grocery store will still do it’s justice.
This has surprisingly has become a winner for me whenever I have to cook for a gathering and it will do the same for you too. Guaranteed reactions of intrigue from anyone who tries this!
| Ingredient | Quantity |
|---|---|
| Elbow Macaroni | 1 Pound |
| Salt (for pasta water) | 1 Tablespoon |
| Olive Oil (for strained macaroni) | 2 Tablespoons |
| Unsalted Butter | 2 Tablespoons |
| Cloves Garlic, Finely Minced | 3 Cloves Garlic |
| Chives, Thinly Chopped | ½ Tablespoon |
| All-Purpose Flour | 3 Tablespoons |
| Whole Milk | 2 Cups |
| Heavy Cream | ½ Cup |
| Wheat Beer (Blue Moon, Allagash, etc) | ½ Cup |
| Cream Cheese | 3 Ounces |
| Deli American Cheese, Torn or Chopped Into Pieces | 8 Ounces |
| Wisconsin Sharp Cheddar, Freshly Shredded | 12 Ounces |
| Mild cheddar, Freshly Shredded | 6 Ounces |
| Yellow Mustard | 2 Tablespoons |
| Dill Pickle Juice | 2 Tablespoons |
| Soy Sauce | 1 Teaspoon |
| Smoked Paprika | 1 Teaspoon |
| Black Pepper | ½ Teaspoon |
| Salt (adjust to taste) | 1 Teaspoon |
| Lemon Zest (adjust to taste) | 2 Teaspoons |
| Directions |
|---|
| Mince the 3 garlic cloves, thinly chop the chives, and freshly shred or chop all the cheeses. |
| Bring a large pot of 1 tablespoon of salted water to a boil and cook the 1 pound of pasta for 1 minute less than the package directions. Strain and coat the pasta in 2 tablespoons of olive oil so it doesn’t stick together. |
| In a separate large Dutch oven or heavy pot, melt 2 tablespoons of butter over medium-low heat with the minced garlic for 30–45 seconds, until fragrant. Don’t let the garlic burn, or your dish will become bitter. Gradually whisk in the 3 tablespoons of flour for about 2 minutes, until the mixture has become clumpy. Slowly whisk in the 2 cups of milk as you build your roux. The texture should steadily become thicker. Continue to whisk in the ½ cup of cream, then let it simmer for 3–4 minutes until slightly thickened. Add the ½ cup of wheat beer and 3 ounces of cream cheese. Whisk until smooth. |
| Now build the flavor. Add in the 2 tablespoons of yellow mustard, 2 tablespoons of dill pickle juice, 1 teaspoon of soy sauce, 1 teaspoon of smoked paprika, ½ teaspoon of black pepper, and 1 teaspoon of salt. Taste the sauce. It should have a subtle tang that balances the richness. Adjust the sauce to taste. |
| Add the shredded and chopped cheeses to the pot and whisk until smooth and glossy. Fold in the macaroni. If it seems too thick, add a splash of milk. The sauce should look loose, for it will tighten as it sits. |
| Transfer the Mac N’ Cheese to a large bowl and mix in the 2 teaspoons of lemon zest. Garnish with the ½ tablespoon of chives. You can place some lemon wedges around the perimeter of the Mac N’ Cheese in the bowl for decoration as well. |
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