Experience the ultimate comfort food with our tantalizing Bar Style Mac and Cheese recipe! Infused with the rich flavors of a lager-based sauce akin to the traditional Welsh rarebit, this indulgent dish features a creamy blend of sharp cheddar and Gruyère cheeses harmoniously mingled with macaroni. Perfectly seasoned with Dijon mustard, Worcestershire sauce, and a hint of smoked paprika, our Bar Style Mac and Cheese elevates the classic pub-style favorite to a whole new level of savory satisfaction. Follow this straightforward recipe for a delectable homemade version of this beloved comfort food, because Bar Style Mac and Cheese will become your new favorite recipe!
Bar Style Mac and Cheese
Best Mac and Cheese ever
Servings 4
Ingredients
- 12 oz elbow macaroni
- 4 tablespoons unsalted butter
- 1 cup whole milk
- 1 can evaporated milk (12 oz)
- 1 cup lager
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 3 cups sharp cheddar cheese shredded
- 1 cup Gruyère cheese shredded
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs for topping Optional:
Instructions
- Cook the macaroni according to the package instructions, minus 2 minutes, for very al dente. Drain and set aside.
- In a large pot over medium heat, melt the butter. Pour in the evaporated and whole milk and whisk to combine. Add the lager, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, and smoked paprika. Continue whisking until the mixture thickens slightly.
- Reduce the heat to low. Toss the shredded cheeses in the cornstarch to coat. Gradually add the shredded cheddar and Gruyère cheese to the sauce, stirring until the cheese is melted and the sauce is smooth. Season with the salt and black pepper. Add the cooked macaroni to the cheese sauce, stirring until the pasta is evenly coated and heated through. If desired, you can top the mac and cheese with panko breadcrumbs for a crunchy finish.
