Slow Cooker Beer Mac and Cheese

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Slow Cooker Beer Mac and Cheese

Right about now you’re starting to plan your holiday menu. You’re thinking of what kind of turkey to roast (might I suggest a beer brined turkey?), what the sides will be and how many pies you can reasonably manage to serve. You’re probably also wondering how you’re going to be able to do it all in just one oven. Your stovetop is getting pretty full too, and so is your ability to get it all done in time.

Use whatever you have at your disposal, including your slow cooker. It’ll work away, outside of your line of sight, while you stress yourself out with the rest of the meal. Don’t worry, no matter what happens you’ll still have family, pie and booze — all the makings for a great evening.

Slow Cooker Beer Mac and Cheese

 Slow Cooker Beer Mac and Cheese

Yield: 6 to 8 side dish servings

Ingredients: 

  • 4 tablespoons melted butter
  • 3 cups (8.5 ounces) freshly grated cheddar cheese
  • ½ cup sour cream
  • 1 cup whole milk
  • 12 ounces beer
  • ¾ cup broth (chicken or vegetable)
  • ½ teaspoon mustard powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons cornstarch (this keeps the sauce from separating)
  • 3 tablespoons flour (this helps thicken the sauce)
  • 3 1/2 cups uncooked large elbow macaroni

 Directions:

  1. Add all ingredients except the elbow macaroni to a blender; blend until smooth.
  2. Add the sauce and the dry macaroni noodles to a slow cooker; stir to combine.
  3. Cook on low for 2 hours, stirring every 30 minutes.
  4. Remove the macaroni from the slow cooker as soon as the sauce has thickened and the noodles are cooked through (leaving them in the slow cooker on the warm setting will cause the dish to burn and curdle.)

Slow Cooker Beer Mac and Cheese

 Photo credit: Jackie Dodd

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