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Bock Beer Macaroni and Cheese

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Straight from the pretzel maker's test kitchen, this is the beer-geek version of traditional mac-and-cheese.

Makes: 8

  • 8 ounces elbow macaroni, uncooked
  • 1 stick butter, unsalted
  • 2 tablespoons finely minced onion
  • 12 teaspoon each salt, pepper, mustard powder
  • 14 teaspoon cayenne pepper
  • 14 cup all-purpose flour
  • 12 cup bock beer
  • 1 cup half-and-half
  • 4 ounces cream cheese, softened
  • 4 ounces (about 1 12 cups) extra sharp cheddar cheese, shredded
  • 4 ounces (about 1 12 cups) Parmesan cheese, finely shredded, divided
  • 2 ounces (about 34 cup) fontina cheese, shredded
  • 2 ounces (about 34 cup) smoked provolone cheese, shredded
  • 1 cup crushed Snyder’s of Hanover Bacon-Cheddar Flavored Pieces.


·       Heat the oven to 350 degrees F and spray a medium casserole dish (or, use individual ramekins) with nonstick cooking spray.

·       Cook the pasta in salted water according to the package directions until slightly less than al dente. Drain and rinse under cool water; set aside.

·       In a medium saucepan, melt the butter over medium heat until it foams. Add the onion, salt, pepper, mustard powder and cayenne pepper and cook until fragrant, about 1 minute.

·       Make a roux by adding the flour and whisking constantly until the mixture is smooth and a light golden brown.

·       Continue whisking; add the beer and half-and-half and cook until smooth; let simmer until thickened. Add the cream cheese and whisk until completely smooth.

·       Reduce heat to low; while stirring, add the cheese, reserving 3/4 cup of the Parmesan for topping the casserole; continue stirring. Once smooth, turn off the heat and fold in the cooked pasta.

·       Turn the mixture into the prepared casserole pan and sprinkle with the reserved Parmesan cheese. Sprinkle the crushed Pretzel Pieces over the top of the casserole.

·       Bake 40 to 45 minutes or until the topping is golden brown. Serve warm.


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