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Apple Beer Mac & Cheese 2016-04-28 https://www.metro.ca/userfiles/image/recipes/macaroni-au-fromage-aux-pommes-et-a-la-biere-10450.jpg PT30M PT1H15M PT1H45M

Preheat oven to 350°F (180°F).In large pot, melt butter on medium-high heat.Add flour and bay leaf and whisk until smooth; cook for 2 minutes or until golden brown.Whisk in milk in a slow steady stream.Whisk until smooth; bring to boil.Reduce heat and simmer, whisking constantly, until thick enough to coat spoon, about 8 to 12 minutes.Turn off heat.Whisk in crème fraiche, beer, mustard, salt, and nutmeg.Remove and discard bay leaf.Pasta apple cheese layer:In large pot of boiling, salted water, cook pasta 3 minutes under the package directions.Drain and rinse lightly. Set aside.Meanwhile, in medium skillet, melt butter on medium heat.Add apples and any accumulated juices; sauté until soft, about 2 minutes.In small bowl, combine breadcrumbs and oil; set aside.Spread one-half of the pasta in 13x9-inch (3 L) glass baking dish.Pour one-half of the sauce, top with one-half each of the Medium Cheddar, Muenster, Clothbound Cheddar, Smoked Gouda, and Havarti cheeses.Top with one-half of the apples and stir ightly.Repeat with remaining pasta, sauce, cheeses and apples; stir lightly.Sprinkle evenly with reserved breadcrumb mixture on top.Place baking dish on a rimmed baking sheet.Bake uncovered until hot, breadcrumbs are light golden brown and edges are bubbling, about 45 minutes.Let stand for 5 minutes.

8 Dairy Farmers of Canada

3 5 5 3

1/4 cup (60 mL) unsalted butter 1/4 cup (60 mL) all-purpose flour 1 bay leaf 3 cups (750 ml) milk 1/2 cup (125 mL) crème fraîche 1/2 cup (125 mL) strong IPA (7%) beer 2 Tbsp. (30 mL) Dijon mustard 1 1/2 tsp. (7 mL) salt 1 1/2 tsp. (1 mL) freshly grated nutmeg Pasta apple cheese layer: 3 cups (750 mL) mini lumaconi or elbow pasta 1 Tbsp. (15 mL) unsalted butter 3 cups (750 mL) peeled and grated Golden Delicious apples (about 3 large) 3/4 cup (180 mL) Panko breadcrumbs, toasted 1 Tbsp. (15 ml) olive oil 2 cups (500 ml) lightly packed Black River medium cheddar cheese 1 cup (250 mL) lightly packed shredded Canadian Muenster cheese 1 cup (250 mL) lightly packed shredded Avonlea Clothbound cheddar cheese 1 cup (250 mL) lightly packed shredded Ivanhoe Smoked gouda cheese 1 cup (250 mL) lightly packed shredded Dofino Creamy Havarti cheese

Apple Beer Mac & Cheese

Rate this recipe

5 Votes

servings

0:30

Preparation

1:15

COOKING

1:45

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

1/4 cup
(60 mL)
unsalted butter

1/4 cup
(60 mL)
all-purpose flour

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1

bay leaf

3 cups
(750 ml)
milk

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2 L OR SELECTED SIZES, SELECTED VARIETIES

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LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK OR GENERAL MILLS CEREAL

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LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK OR GENERAL MILLS CEREAL

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2 L OR SELECTED SIZES, SELECTED VARIETIES

1/2 cup
(125 mL)
crème fraîche

1/2 cup
(125 mL)
strong IPA (7%) beer

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2 Tbsp.
(30 mL)
Dijon mustard

1 1/2 tsp.
(7 mL)
salt

1 1/2 tsp.
(1 mL)
freshly grated nutmeg

Pasta apple cheese layer:

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3 cups
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mini lumaconi or elbow pasta

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1 Tbsp.
(15 mL)
unsalted butter

3 cups
(750 mL)
peeled and grated Golden Delicious apples (about 3 large)

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Panko breadcrumbs, toasted

1 Tbsp.
(15 ml)
olive oil

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2 cups
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lightly packed Black River medium cheddar cheese

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IRRESISTIBLES ARTISAN OLD WHITE CHEDDAR CHEESE AGED 2 YEARS

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400 g

1 cup
(250 mL)
lightly packed shredded Canadian Muenster cheese

1 cup
(250 mL)
lightly packed shredded Avonlea Clothbound cheddar cheese

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170 - 175 g, SELECTED VARIETIES

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Castello Tickler Cheddar OR Danish Fontina

Deli Cut, Prices As Marked

IRRESISTIBLES ARTISAN OLD WHITE CHEDDAR CHEESE AGED 2 YEARS

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1 cup
(250 mL)
lightly packed shredded Ivanhoe Smoked gouda cheese

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$7.49 ea.

170 - 175 g, SELECTED VARIETIES

1 cup
(250 mL)
lightly packed shredded Dofino Creamy Havarti cheese

Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°F).

In large pot, melt butter on medium-high heat.

Add flour and bay leaf and whisk until smooth; cook for 2 minutes or until golden brown.

Whisk in milk in a slow steady stream.

Whisk until smooth; bring to boil.

Reduce heat and simmer, whisking constantly, until thick enough to coat spoon, about 8 to 12 minutes.

Turn off heat.

Whisk in crème fraiche, beer, mustard, salt, and nutmeg.

Remove and discard bay leaf.

Pasta apple cheese layer:

In large pot of boiling, salted water, cook pasta 3 minutes under the package directions.

Drain and rinse lightly. Set aside.

Meanwhile, in medium skillet, melt butter on medium heat.

Add apples and any accumulated juices; sauté until soft, about 2 minutes.

In small bowl, combine breadcrumbs and oil; set aside.

Spread one-half of the pasta in 13x9-inch (3 L) glass baking dish.

Pour one-half of the sauce, top with one-half each of the Medium Cheddar, Muenster, Clothbound Cheddar, Smoked Gouda, and Havarti cheeses.

Top with one-half of the apples and stir ightly.

Repeat with remaining pasta, sauce, cheeses and apples; stir lightly.

Sprinkle evenly with reserved breadcrumb mixture on top.

Place baking dish on a rimmed baking sheet.

Bake uncovered until hot, breadcrumbs are light golden brown and edges are bubbling, about 45 minutes.

Let stand for 5 minutes.

Source : Dairy Farmers of Canada

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