November 20, 2017
Garnet and Gold Grub Episode 10: 5 Cheese Beer Mac & Cheese
5 Cheese Beer Mac & Cheese

Servings:  4-6


8 oz Proof Amarillo Amber

1 qt heavy cream

2 cups whole milk

1 cup shredded grated parmesan

1 cup shredded pepper jack cheese

1 cup shredded sharp cheddar cheese

1 cup shredded smoked gouda cheese

1 cup shredded Monterrey jack cheese

1 Tbsp Tabasco

½ cup Panko Bread Crumbs

1 lb Elbow Macaroni


In a medium sauce pan, add Amber Beer, reduce by half.

Add heavy cream and whole milk; allow to simmer, (do not boil)

Fold in each cheese one by one until fully incorporated.

Turn on low heat, allow to simmer

Cook Pasta:

  • In medium sauce pan bring 1 gal of water to a full rolling boil.
  • Add pasta. Stir while returning to a brisk boil.  Simmer for 3-5 minutes or until pasta is tender.
  • Strain pasta in a colander and shock pasta with ice and cold water
  • Place pasta in fridge until ready to use.

Take a 12 inch cast iron skillet, grease up the sides with unsalted butter.  Add pasta, pour on 5 cheese beer cheese.  Top with breadcrumbs and place in oven.  Oven should be pre-heated to 350 degrees F.  Bake for 10-15 minutes or golden brown.  Internal temperature should reach 165 degrees.

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