Trim/dice bacon and cook. Add beef to bacon and brown.
I don't drain the bacon grease. I trim most of the fat anyways but that is optional. Leaving some fat will only improve the flavor and what ever you do have will soak into the beef. Draining the beef grease is also optional. I like to use lean meat but it you are using 80% you might want to.
Gooey mac and cheese with crumbled bacon is about as decadent as it gets … before you add beer, that is.
Wisconsin native Dax Phillips takes a comfort food classic to the next level by combining two of his state's best known exports — beer and cheese — into one amazing dish. "This recipe infuses beer throughout the entire mac and cheese process," writes Dax on Simple Comfort Food, his extensive recipe blog. "I first cook the pasta in beer, then while making the roux for the sauce, I begin slowly adding in [more] beer," he explains.
The resulting dish is nothing short of amazing, and it's sure to satisfy anyone's comfort food (or beer) cravings.
24 ounces beer of your choice (Dax prefers New Glarus Spotted Cow)
5 cups water
1/2 pound elbow macaroni
6 slices bacon, cooked and crumbled (Dax prefers Nueske’s)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 cup half and half, or 2 percent milk
6 ounces IPA, or your favorite beer
Cracked black pepper
1 teaspoon mustard powder
2 cups grated white cheddar cheese
2 cups sharp cheddar cheese
Salt (for pasta water)
Bring 24 ounces of beer and water to a boil. Season with salt. Add the pasta and cook until almost al dente, but not quite. Drain.
Cook the bacon in a skillet until crisp, then set aside. Crumble the bacon when cool..
Preheat the oven to 350 F.
Bring a large pan to medium heat, then melt the butter until it bubbles. Add the flour and stir, using a wooden spoon, until it reaches a golden color.
Slowly add the half and half to the pan. Continue stirring until all of the lumps are out. Add six ounces of beer and continue stirring until smooth.
Stir in black pepper and mustard powder. Next, add the cheeses a little at a time, and continue stirring until creamy.
Add the cooked pasta and crumbled bacon to the pan. Stir to combine with the cheese sauce.
If using a cast iron pan, place in the preheated oven for 30 minutes. If not, grease a casserole dish with cooking spray or butter. Transfer the contents of the pan to the dish, then place in the oven for 30 minutes. (Both cooking vessels should remain uncovered.)
Remove from oven. Portion onto serving plates and enjoy.
Prep Time 10 Minutes Cook Time 1 HourServings 8Difficulty Easy Ingredients
4 whole Russet Potatoes, Scrubbed Clean
2 Tablespoons Butter, Softened
1-½ cup Heavy Cream
½ cups Whole Milk
2 Tablespoons Flour
4 cloves Garlic, Finely Minced
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese, Freshly Grated
Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.
In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
Allow to stand for a few minutes before serving by the spoonful. Delicious!
2 tbs melted butter
2 tbs Mexican vanilla
2 1/2 c milk
2 c sugar
2 c sourdough bread (or adjust), cut into 1 inch cubes
1/3 c pecans
1/2 c raisins (if you want)
Preheat oven to 325. Beat eggs, add butter, vanilla, and milk, then slowly mix in sugar until its dissolved. Place bread cubes into baking dish (I use enough that it fills up the dish and adjust the other amounts as needed), then pour the liquid over the bread until saturated. The less liquid, the more cake-y it is, but you have to at least saturate the bread. Sprinkle pecans and raisins over the mixture and push them down into the bread. Bake for 50-60 min.
*you can add a 1/4 c Jack Daniels to the liquid for the bread if you increase the bread a little bit
1/2 c sugar
1 stick butter
1/2 c heavy cream
1/3 c Jack Daniels
Combine in medium sauce pan, stir constantly over low eat until mixture reaches a low rolling boil. Pour over the individual servings of bread pudding.