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Thursday, June 30, 2011

A Beer {Bison Honey Basil} and a Recipe {Organic Chocolate Stout Baked Mac & Cheese} that I am Dying to Try

Yes, yes, I know, I said I wasn't drinking beer... but my husband brought home a newsletter called Bison Brew News, and in this fantastic publication there is not only a really rad sounding recipe (I'll get to that, keep your panties on) but there is a blurb about their Limited Seasonal Series featuring Honey Basil Ale.  Say what?  Two of the best flavors of summer in one bottle?  Yes please!  It is an ultra limited edition beer, so I'm not sure where I'll find it, but it will be my mission to find a bottle over the next week.  Wish me luck!

And if that doesn't tickle your taste buds, try this on for size: their next Limited Seasonal is a Belgian Trippel brewed with naval orange marmalade.  Is your mouth watering yet?  Mine sure is.

Even better, Bison is an Organic brewery.  Veddy-nice!

Ok, on to the recipe...

This sounds like something straight from a high end restaurant.  I seriously can't wait to try it!  I honestly don't see myself making it until Fall, but I wanted to share in case anyone feels the need for comfort food in the middle of Summer.  I for one have been mowing down on watermelon, cherries and summer squash.  I love Summer!  Cheers!

Organic Chocolate Stout Baked Mac & Cheese

1 cup butter
1/2 cup flour
1/2 cup Bison Organic Chocolate Stout
2 cups half & half
1/2 pound brie
16 ounces (2 packages) cream cheese
1.5 cups crumbled gorgonzola cheese
2.5 cups shredded cheddar cheese
1.5 cups grated parmesan cheese, divided
1 16-ounce box elbox macaroni
Salt & pepper
1/2 cup panko or bread crumbs

Heat oven to 350 degrees.  Boil pasta in salted water until al dente, strain and put aside.  In a medium, heavy bottom pot {Dutch Oven sounds perfect!}, melt the butter over medium heat.  Whisk in the flour to form a light roux.  Slowly whisk in the beer and half & half.  Add the brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated.  Stir in the gorgonzola, cheddar and 1 cup parmesan cheese.  Stir in the pasta, taste and adjust the flavor as desired with salt and pepper 9some of the cheese will be salty and the mixture may need only a little salt, if any).  Pour the mixture into  a 13x9 inch baking dish.  Top the mixture by sprinkling the remaining parmesan cheese and panko crumbs.  Place the dish in the oven and bake until the sauce is bubbly and the toppings are crisp and golden, about 1 hour.  Pair with a bottle (or two) of the Organic Chocolate Stout.


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