entrees

Mac and Cheese with Chips and Beer

Mac and cheese meets chips and beer in this tasty combination of comfort food favourites.
15 min
PREP TIME
40 min
COOK TIME
490
CALORIES
11
INGREDIENTS

INGREDIENTS 6 SERVINGS

  • 3 tablespoon (45 milliliter) butter
  • 1 small onion, diced
  • 1/4 cup (60 milliliter) all-purpose flour
  • 1 (330 milliliter) bottle beer (lager or ale)
  • 1 cup (250 milliliter) milk
  • 2 teaspoon (10 milliliter) Ground Mustard
  • 1/2 teaspoon (2 milliliter) Sea Salt Grinder
  • 1 pinch Ground Cayenne Pepper
  • 2 1/2 cups (625 milliliter) shredded old Cheddar cheese
  • 2 cups (500 milliliter) elbow macaroni
  • 1 cup (250 milliliter) lightly crushed plain or salted potato chips (about 60 g)

Preparation

  • 1 In large saucepan, melt butter over medium heat; fry onion, stirring occasionally, until softened, about 5 minutes.
  • 2 Stir in flour; cook, stirring, for 2 minutes. Whisk in beer until smooth. Whisk in milk, ground mustard, salt and cayenne pepper; cook, whisking, until bubbly and thickened, about 5 minutes. Remove from heat; stir in 2 cups (500 mL) of the cheese until smooth.
  • 3 Meanwhile, in large pot of boiling salted water, follow package directions to cook pasta until al dente. Drain. Add to sauce, stirring well to coat. Scrape into greased 8-cups (2 L) casserole dish.
  • 4 In small bowl stir crushed chips and remaining cheese; sprinkle evenly on top of casserole. Bake in preheated 375°F (190°C) oven until bubbly and golden, about 25 minutes. Let stand 5 minutes before serving.
  • 5 Test Kitchen Tip: To crush potato chips, seal in a small bag and use a rolling pin or bottom of pan to break chips into small pieces.

NUTRITION INFORMATION

(per Serving)

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