Beer mac and cheese

Name: Beer mac and cheese
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 10 thin slices of pancetta; About 1 lb (450 to 500 g) of small shell pasta (or macaroni); 1 tbsp (15 ml) butter; 2 garlic cloves, finely chopped; 2 big shallots, finely chopped; 1 1/2 cup (375 ml) strong blonde beer on the lees, Belgian tripel style; 1 tbsp (15 ml) “herbes salées du Bas-du-Fleuve”; 2 cups (500 ml) strong cheddar, grated; 2 cups (500 ml) Swiss cheese, grated; 2 cups (500 ml) fresh parmesan, grated; 1 1/2 cup (375 ml) hot milk; 1 tbsp (15 ml) cornstarch, dissolved in 1/3 cup (100 ml) cold water; The leaves of 5 sprigs of fresh thyme; 10 oz (275 g) mascarpone cheese; Ground pepper

Preparation 25 min
Cooking 45 min
Servings 4 to 6
Freezing Absolutely

Ads

Ingredients

10 thin slices of pancetta
About 1 lb (450 to 500 g) of small shell pasta (or macaroni)
1 tbsp (15 ml) butter
2 garlic cloves, finely chopped
2 big shallots, finely chopped
1 1/2 cup (375 ml) strong blonde beer on the lees, Belgian tripel style
1 tbsp (15 ml) “herbes salées du Bas-du-Fleuve”
2 cups (500 ml) strong cheddar, grated
2 cups (500 ml) Swiss cheese, grated
2 cups (500 ml) fresh parmesan, grated
1 1/2 cup (375 ml) hot milk
1 tbsp (15 ml) cornstarch, dissolved in 1/3 cup (100 ml) cold water
The leaves of 5 sprigs of fresh thyme
10 oz (275 g) mascarpone cheese
Ground pepper

Ads

Preparation

Preheat the oven to 400°F (205°C). Lay the pancetta slices on a parchment-lined baking sheet and bake for about 10 minutes, until crispy. Chop and set aside.
In salted boiling water, cook the pasta for about 2/3 of the time listed on the box. Rinse with cold water to stop the cooking, drain and set aside.
In a large 6 L non-stick pot over medium heat, melt the butter, then add the garlic and shallots. Cook for 3 minutes, then add the beer along with the “herbes salées du Bas-du-Fleuve”. Simmer for 10 minutes.
Add all the cheddar along with half of the Swiss and half of the parmesan. Keep the rest aside for the crust! Melt the cheese over medium heat, about 5-6 minutes.
Throw in the pasta, the milk and the cornstarch mix, then stir well. If the cheese is not melted enough, raise the heat a little and keep cooking for 3 to 4 minutes. It will slowly mix together perfectly in the next steps.
Add the thyme leaves along with the mascarpone and the pancetta. Season with pepper, then stir until smooth.
Put everything in a big Pyrex baking dish and spread evenly. Cover with the rest of the cheese and bake for 12 minutes. Crank the heat to broil and cook until golden. Remove from the oven and let it rest 5 minutes before serving!