If you've never had a heart attack, this recipe is surely a one way ticket to hell - a good hell nonetheless. A place where all your desires and temptations come to eat!
One of my biggest temptations is Mac and Cheese. Without a doubt, if I had to choose between eternal life and mac and cheese, I'd say "kill me now...cause I'm all about the cheese."
What's so great about this recipe? Well... it's made with 2 cups of cream, lots of cheese and beer. All three weaknesses of mine. :)
Anyways...that's enough ramblings for now. Enjoy.
1 (12 oz) package medium pasta shells
1 stick sweet cream unsalted butter
4 shallots, diced
4 cloves garlic, minced
3 tablespoons all-purpose flour
3 tablespoons Dijon mustard
1 (12 oz) bottle of IPA or Pale Ale beer
2 cups whipping cream
1 block (16 oz) Sharp Cheddar cheese, shredded
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 cups cheddar flavored Kettle Chips, crushed
- Heat the oven to 350 degrees.
- Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
- Melt the butter in the saucepan over medium heat.
- Add the flour, and stir until the mixture becomes paste-like and light golden brown, about 3 minutes.
- Gradually whisk the mustard, the beer, and milk into the flour mixture; bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 5 to 10 minutes.
- Stir in the cheese, until it melts and becomes a sauce. Season accordingly with salt and pepper.
- Turn off the heat, and stir in the cooked macaroni.
- Place Mac and Cheese in a baking dish and sprinkle shallots, garlic, and then the crushed cheddar kettle chips on top.
- Bake for 15-20mins, or until the top is starting to brown.
- Remove from the oven and allow to cool before serving.