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
Smoky BBQ'd Wild Mushrooms
Directions
Soak fruit wood in hot water for 15 to 20 minutes. Drain and place in smoker set to 250°F.
In a bowl, toss mushrooms with oil. Sprinkle with onion, garlic, pepper and salt. Toss until mushrooms are evenly coated. Place mushrooms on rack over parchment lined sheet tray.
Once smoke is produced, open door slightly to release initial acrid or yellow smoke. Place racks of mushrooms in smoker for 10 to 15 minutes. Remove from smoker.
In a sauté pan over medium heat, melt butter and sauté mushrooms. Add sugar, BBQ sauce and heat to dissolve sugar and combine. Cool completely and set aside.
Ingredients
1/3 cup Cattlemen’s Louisiana Hot Spicy BBQ Sauce
1 1/2 tbsp butter
1 tsp McCormick Culinary® Garlic Powder
1 lb wild mushrooms, assorted
2 tbsp oil, olive
1 tsp McCormick Culinary® Onion Powder
1 tsp McCormick Culinary® Black Pepper, Ground, pure ground
