When it comes to meatless comfort food, ooe-gooey, warm and rich baked mac and cheese is king. We adapted the ever-famous beer baked mac and cheese recipe from the Rackhouse Pub in Denver, CO. The recipe calls for Gorgonzola, which is Bison's Brewmaster Dan Del Grande's favorite cheese to pair with his Organic Chocolate Stout. So it was aonly natural that we used the beer in the recipe (which we think adds fantastic flavor to the dish). Naturally, we recommend pairing the recipe with the stout as well!
Chocolate Stout Baked Mac & Cheese
- 1 cup (2 sticks) butter
- 1/2 cup flour
- 1/2 cup Bison Organic Chocolate Stout
- 2 cups half and half
- 1/2 pound Brie
- 16 ounces (2 packages) cream cheese
- 1 1/2 cups crumbled Gorgonzola cheese
- 2 1/2 cups shredded cheddar cheese
- 1 1/2 cups grated Parmesan cheese, divided
- 1 (16-ounce) box elbow pasta
- Salt and pepper
- 1/2 cup panko or bread crumbs
1. Heat the oven to 350 degrees. Boil pasta in salted water until al dente, strain and put aside.
2. In a medium, heavy-bottom pot, melt the butter over medium heat. Whisk in the flour to form a light roux. Slowly whisk in the beer and half and half.
3. 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.
4. Stir in the pasta, taste and adjust the seasonings as desired with salt and pepper (some of the cheese will be salty and the mixture may need only a little salt, if any).
5. Pour the mixture into a 13-by-9-inch baking dish. Top the mixture by sprinkling over 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.
6. Cool slightly before serving. Pair with Bison Organic Chocolate Stout. CHEERS!