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Apple Beer Mac & Cheese 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.
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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

Apple Beer Mac & Cheese

Rate this recipe
5 Votes
8
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


  • 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
    (750 mL)
    mini lumaconi or elbow pasta
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    ANNIE’S PASTA DINNER

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    2 for/ $6.00

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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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  • 3/4 cup
    (180 mL)
    Panko breadcrumbs, toasted
  • 1 Tbsp.
    (15 ml)
    olive oil
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  • 2 cups
    (500 ml)
    lightly packed Black River medium cheddar cheese
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    MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL CHEESE

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    1/2 Price
    Castello Tickler Cheddar OR Danish Fontina

    Castello Tickler Cheddar OR Danish Fontina

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  • 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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    MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL CHEESE

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    Castello Tickler Cheddar OR Danish Fontina

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  • 1 cup
    (250 mL)
    lightly packed shredded Ivanhoe Smoked gouda cheese
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    170 - 175 g, SELECTED VARIETIES


    MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL 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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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