Smoky BBQ'd Mushroom Mac & Cheese
Smoky BBQ'd Mushroom Mac & Cheese
Directions
- In a heavy bottom sauce pot over medium heat, melt butter. Add onions and garlic, sauté until caramelized. Add beer and reduce slightly.
- Add sugar, salt and paprika. Whisk to combine. Add cream and simmer for 15 minutes to reduce slightly.
- Add shredded cheeses and stir until melted. Finish with lemon juice and fold in pasta.
- If serving as portions, portion 1/2 cup mushrooms in a 16oz oven safe ramekin.
- Top with 1 cup of prepared mac & cheese. Bake at 350°F until hot throughout.
- Top with 1/4 cup crispy fried onions and return to oven to toast slightly. Serve hot.
Ingredients
- 6 oz cheese, American, white, shredded
- 1/4 cup beer, Amber or Lager
- 1/4 cup butter
- 6 oz cheese, cheddar, smoked, shredded
- 1 cup French’s Crispy Fried Onions
- 1 1/2 tsp minced garlic
- 2 cups cream, heavy
- 1 1/2 tsp lemon juice, fresh
- 2 cups Smoky BBQ’d Wild Mushrooms, (see recipe below)
- 3/4 cup onion, 1/4 in dice
- 1/4 tsp McCormick Culinary® Paprika, smoked
- 4 cups pasta, cellentani, Cooked Al Dente
- 1 1/2 tsp Kosher salt
- 1 1/2 tbsp sugar
