The other day I was snooping around on Deschutes pub recipe page and found a sweet and spicy mac and cheese recipe. Like many of their other recipes I thought I would give this one a go. I have yet to replicate something that isn’t delightful. I started writing down the ingredients and noticed something … there was no beer. What? I can’t cook without beer!
I decided to doctor up this recipe Paws for Beer style with some beer and I have to say I was quite pleased with the outcome.
For this recipe you will need the following:
4 cups penne pasta
2 cups white cheddar
1/2 cup bread crumbs
3 cups heavy cream (modified from 4 cups in original recipe)
1/4 cup sweet chili sauce
2 tablespoons Sriracha
1 cup pale ale beer (modified from no beer in original recipe)
Start by cooking the penne pasta until al dente.
In a medium size pan reduce down the cream by about half. Add the sweet chili sauce and Sriracha and lastly mix in the beer.
Next grab a casserole dish and combine the penne pasta with the sauce. Sprinkle on the breadcrumbs and put in a preheated 350 degree oven for 20 minutes.
Deschutes did say have this meal with a Mirror Pond Pale Ale – so I will give them that, but what’s the fun of not adding beer to the recipe?!!?