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Foodie Friday: The Beeroness
by Guest Writer, Valerie Whitmore When I think of the Super Bowl I think of food. Oh sure, most people associate it with football. And many associate it with unique, ridiculously priced advertising campaigns. But for me, it's all about the food.
And beer.
Now, I'm not that much of a beer drinker. But I like beer quite a bit. Beer just pairs well with lots of things. After an afternoon of yard work in the hot Texas sun, you gotta have a beer. And I think it's a law that you have to drink beer with pizza
Beer is also used a lot in cooking. It's great in chili, mixed into a batter, in marinades, and in macaroni and cheese.
That's right, mac and cheese. At least that's what I discovered thanks to this week's featured blog, The Beeroness.
Jackie over at The Beeroness has taken cooking with beer to a new level. She has recipes ranging from brown ale grits to stout brownies to hefeweizen rolls
When I was trying to find something Super Bowl-ish to feature today I came across her recipe for stove top beer and bacon mac and cheese. I think mac and cheese is a good football-watching food because people can take as much or as little as they want, it's easy to eat, and can be kept warm until half-time (if you can wait that long).
For this recipe, first you get the pasta cooking. The recipe is pretty quick so by the time the pasta is ready you should be set to mix it all together.
Next, cook a package of bacon. Chop 4 slices and set aside. Keep the remaining bacon within arms reach. You'll be munching on it at regular intervals (true story).
For the cheesy portion of the recipe, it calls for sour cream, egg, beer, cheddar cheese, and butter. The sour cream keeps the recipe amazingly light. So many mac and cheese recipes are very heavy, this one isn't. It's plenty filling, but you won't regret having a second helping.
For the beer, I used Shiner Blonde. The beer flavor was very subtle. The leftovers the next day had a more pronounced flavor that I liked, so I think next time I'll try a different beer to see if I can up the beer flavor without it being overpowering. I see some fun experimenting in my future.
Smoked paprika and cayenne give it a warm flavor and just a hint of color. I used a medium cheddar cheese but I think a smoked cheddar has possibilities too
Oh, and did I mention the bacon
In conclusion, go make this NOW!
Get the recipe: Stove Top Beer And Bacon Mac And Cheese
Visit The Beeroness https://thebeeroness.com/
Like on Facebook https://www.facebook.com/thebeeroness
Follow on Twitter https://twitter.com/thebeeroness
And beer.
Now, I'm not that much of a beer drinker. But I like beer quite a bit. Beer just pairs well with lots of things. After an afternoon of yard work in the hot Texas sun, you gotta have a beer. And I think it's a law that you have to drink beer with pizza
Beer is also used a lot in cooking. It's great in chili, mixed into a batter, in marinades, and in macaroni and cheese.
That's right, mac and cheese. At least that's what I discovered thanks to this week's featured blog, The Beeroness.
Jackie over at The Beeroness has taken cooking with beer to a new level. She has recipes ranging from brown ale grits to stout brownies to hefeweizen rolls
When I was trying to find something Super Bowl-ish to feature today I came across her recipe for stove top beer and bacon mac and cheese. I think mac and cheese is a good football-watching food because people can take as much or as little as they want, it's easy to eat, and can be kept warm until half-time (if you can wait that long).
For this recipe, first you get the pasta cooking. The recipe is pretty quick so by the time the pasta is ready you should be set to mix it all together.
Next, cook a package of bacon. Chop 4 slices and set aside. Keep the remaining bacon within arms reach. You'll be munching on it at regular intervals (true story).
For the cheesy portion of the recipe, it calls for sour cream, egg, beer, cheddar cheese, and butter. The sour cream keeps the recipe amazingly light. So many mac and cheese recipes are very heavy, this one isn't. It's plenty filling, but you won't regret having a second helping.
For the beer, I used Shiner Blonde. The beer flavor was very subtle. The leftovers the next day had a more pronounced flavor that I liked, so I think next time I'll try a different beer to see if I can up the beer flavor without it being overpowering. I see some fun experimenting in my future.
Smoked paprika and cayenne give it a warm flavor and just a hint of color. I used a medium cheddar cheese but I think a smoked cheddar has possibilities too
Oh, and did I mention the bacon
In conclusion, go make this NOW!
Get the recipe: Stove Top Beer And Bacon Mac And Cheese
Visit The Beeroness https://thebeeroness.com/
Like on Facebook https://www.facebook.com/thebeeroness
Follow on Twitter https://twitter.com/thebeeroness