This is for anybody out there who has ever pushed their own doubts and fears aside and dared to dream of doing something they didn’t think possible. It’s for those who have persevered out of a desire to better themselves and this world we all live in…
Okay, okay, we’ll stop with the melodramatics…but seriously, props to the first person who figured out they could put IPA in their mac and cheese! Here at Old Yale, we’ve developed our own hoppy version of this classic comfort dish that we’re confident will have you going back for seconds.
Our recipe uses a skillet so you can go straight from the stovetop to the oven. If you don’t have a skillet, just use a frying pan on the stove and then transfer to a casserole dish before tossing this cheesy goodness into the oven.
Ingredients:
2 cups uncooked macaroni
1 can Old Yale Brewing West Coast IPA
2 cups milk, divided
3 tbsp. butter
2-3 cloves garlic, minced
1 tbsp. all-purpose flour
150 g. grated cheddar cheese
100 g. grated mozzarella cheese, divided
3 bratwurst sausages, cooked and sliced
Salt and pepper, to taste
Instructions:
Step 1:
In a medium sized pot, combine together the macaroni, 1 cup of milk, and our West Coast IPA. Set the element to medium-high and cook the pasta, stirring often, until al dente. Set aside. At this time, set your oven to broil.
Step 2:
In a skillet over medium heat, melt down the butter. Toss in the garlic and cook for 2 minutes, stirring frequently.
Step 3:
Add your flour to the skillet and whisk for about 2 minutes. The mixture should start to bubble during this time.
Step 4:
Whisking constantly, pour the other cup of milk into the skillet and cook for another 2 minutes. The sauce should start to thicken in this time.
Step 5:
Toss the macaroni and any remaining liquid from the pot into the skillet. Cook for 2 minutes, stirring occasionally.
Step 6:
Sprinkle in all of your cheddar and about half of your mozzarella. Stir in the cheeses, cooking until they’ve melted completely.
Step 7:
Stir in your cooked bratwurst, the season to taste with salt and pepper (you may additional seasoning unnecessary). Top your macaroni with the remaining mozzarella, then toss in skillet in the oven and bake until the top is browned and bubbly, about 3-5 minutes.
Step 8:
Remove the skillet from the oven and serve while piping hot.
Serves 4
Recipe by James Seaton, Old Yale Brewing Brand Ambassador
View this and other recipes - at his blog, From James to Jamie.
Recipe by James Seaton, Old Yale Brewing Brand Ambassador
View this and other recipes - at his blog, From James to Jamie.