Best 2 Jims Beer Mac And Cheese Gratin Recipes

**Discover the Ultimate Comfort Food: Jim's Beer Mac and Cheese Gratin - A Culinary Symphony of Creamy, Cheesy Indulgence**

Indulge in the exquisite culinary creation known as Jim's Beer Mac and Cheese Gratin, where velvety cheese sauce harmonizes with tender macaroni, enveloped in a golden-brown crust. This delectable dish promises an explosion of flavors, combining the richness of melted cheeses, the subtle bitterness of beer, and the comforting embrace of aromatic herbs. As you embark on this culinary journey, uncover the secrets behind this extraordinary dish, with step-by-step instructions and invaluable tips to guide you towards crafting the perfect gratin. Let your taste buds embark on an unforgettable adventure as you explore variations of this classic recipe, including a vegetarian delight and a smoky bacon-infused rendition. Whether you're a seasoned home cook or a novice in the kitchen, this comprehensive guide will equip you with the knowledge and confidence to create a stunning centerpiece for your next gathering, leaving your guests craving for more.

Let's cook with our recipes!

MACARONI AU GRATIN

Macaroni au Gratin image

This 30-minute mac and cheese from chef Ashley Christensen is a bestseller at her Raleigh, NC restaurant, Poole's Diner. What makes it special: the three-cheese combo is brûléed under the broiler for a crust you must crack through to reach the creamy macaroni below.

Provided by Ashley Christensen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons kosher salt
6 ounces dry elbow macaroni, about 1¼ cups
2 ounces Grana Padano cheese, grated, or Parmesan
2 ounces Jarlsberg cheese, grated, or Gruyère
6 ounces white Cheddar, grated
2 cups heavy cream
Sea salt

Steps:

Preheat broiler. In a medium saucepan over high heat, bring 2 quarts water and kosher salt to a boil. Add macaroni and return water to a boil; cook until barely al dente, about 5 minutes. Meanwhile, in a large bowl, stir the grated Grana Padano, Jarlsberg, and Cheddar cheeses to combine. Set aside. Taste a macaroni for doneness: it should be chewy yet firm. Strain macaroni in a colander and set aside.
Add heavy cream and a pinch of sea salt to an oven-safe skillet; turn heat to medium-high and bring to a simmer. When cream is simmering, fold in the macaroni. Continue to simmer to reduce and thicken, about 1½-2 minutes. Stir in ¼ of the cheese mixture to combine with noodles. Turn off the heat and stir in another ¼ of the cheese. Place remaining cheese over the top in an even layer (do not stir).
Set rack in the oven about 4 inches from the broiler. Place skillet under the broiler until cheese melts and caramelizes into a golden brown crust, 3-5 minutes (keeping an eye on it so it doesn't burn). Remove gratin from oven and let rest 5 minutes before serving.

JIM'S BEER MAC AND CHEESE GRATIN

Jim's Beer Mac and Cheese Gratin image

This mac and cheese is so delicious! It has beer as a secret ingredient. It honestly is the best mac and cheese I've ever had.

Provided by JimChicago52

Categories Baked Macaroni and Cheese

Time 1h15m

Yield 8

Number Of Ingredients 11

Ingredients

½ pound penne pasta
3 tablespoons butter
3 tablespoons all-purpose flour
⅛ teaspoon ground nutmeg
2 cups beer (such as Goose Island® Honkers Ale)
1 ½ cups whole milk
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ pound sharp Cheddar cheese, grated
½ pound Gruyere cheese, grated
½ cup panko bread crumbs

Steps:

Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a bowl.
Heat butter in a skillet over medium heat. Whisk flour into melted butter until a thick paste (roux) forms, about 2 minutes. Add nutmeg; cook and stir until incorporated, about 1 minute. Gradually pour beer and milk into roux, whisking constantly until smooth; bring to a boil. Reduce heat to medium low and simmer sauce for 5 minutes; season with salt and pepper.
Remove skillet from heat; stir 2/3 of the Cheddar cheese and 2/3 of the Gruyere cheese into the sauce until melted. Pour sauce over pasta and stir to coat; spoon into the prepared baking dish. Sprinkle remaining Cheddar cheese and Gruyere cheese over pasta mixture; top with bread crumbs.
Bake in the preheated oven until bubbling and cheese is melted, about 40 minutes.

Nutrition Facts : Calories 454.1 calories, Carbohydrate 32.4 g, Cholesterol 77 mg, Fat 25.3 g, Fiber 1.1 g, Protein 22.1 g, SaturatedFat 15.2 g, Sodium 412.6 mg, Sugar 3.3 g

Tips:

Use a good quality beer for the best flavor. A light or amber beer is a good choice.
Don't be afraid to experiment with different cheeses. A combination of cheddar, Gruyère, and Parmesan is a classic, but you can also try using other favorites like Gouda, Swiss, or Fontina.
Be sure to grate the cheese fresh. Pre-shredded cheese doesn't melt as well and can make your mac and cheese grainy.
Don't overcook the macaroni. It should be cooked al dente, or slightly firm to the bite.
Make sure the cheese sauce is thick and creamy before adding the macaroni. Otherwise, your mac and cheese will be too soupy.
Top the mac and cheese with a breadcrumb topping for a golden brown crust.
Let the mac and cheese cool slightly before serving. This will help it to set and make it easier to slice.

Conclusion:

Jim's Beer Mac and Cheese Gratin is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy cheese sauce, crunchy breadcrumb topping, and rich beer flavor, this mac and cheese is sure to be a hit with everyone who tries it. So next time you're looking for a comforting and satisfying meal, give this recipe a try. You won't be disappointed!