Beer mac and cheese
- Preparation 10 min
- Cooking 45 min
- Servings 4
- Freezing Absolutely
- About 450g/500g of small shells pasta ( or macaronis )
- 1 tablespoon butter
- 2 garlic cloves, finely chopped
- 2 big shallots, finely chopped
- 1 1/2 cup of Don de Dieu beer from Unibroue
- ( or any other strong blond beer on lee )
- 1 tablespoon “herbes salées du Bas-du-Fleuve”
- 2 cups strong cheddar, grated
- 2 cups swiss cheese, grated
- 2 cups fresh parmesan, grated
- 1 1/2 cup hot milk
- 1 tablespoon cornstarch diluted in 100ml cold water
- The leaves of 5 sprigs fresh thyme
- 275g mascarpone cheese
- 10 thin slices of pancetta finely chopped, cooked in the oven on parchemin paper until crispy ( about 10 min )
- Ground pepper
- Preheat the oven at 350°F.
- Cook the shells for about 2/3 of the time mentioned on the box and rince with cold water to stop the cooking. Drain and set aside.
- In a large pot at medium heat, melt the butter then add the garlic and shallots. Cook for 3minutes and 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 at medium heat, about 5-6 minutes.
- Throw in the pastas, the milk and the corn starch mix then stir well. If cheese is not melted enough, raise heat a little and continue cooking for 3 to 4. It will slowly mix together perfectly in the next steps.
- Add the leaves of the thyme along with the mascarpone and the pancetta. Season with pepper then stir well.
- Put everything in a big pyrex baking dish and spread evenly. Cover with the rest of the cheese and cook for 12 minutes. Crank the heat at broil and cook until golden. Remove from oven and let it rest 5 minutes before serving!