Mac and Cheese Two Ways

Directions for: Mac and Cheese Two Ways

Ingredients

Stella Artois-Infused Lobster Mac and Cheese

2 cups macaroni

cup butter, melted, divided

2 cloves garlic, minced

cup all-purpose flour

cup Stella Artois

2 cups whole milk

cup 35% cream

1 cups grated old cheddar cheese

1 tsp old bay seasoning

1 tsp Dijon mustard

1 cups grated fontina cheese

2 oz lobster tails, cooked, shelled and chopped

1 cup breadcrumbs

cup finely grated parmesan cheese

1 Tbsp finely chopped parsley

Stella Artois-Infused Mac and Cheese with Spicy Rose and Bacon

250 g thick cut bacon, chopped

2 cloves garlic cloves, minced

cup all-purpose flour

cup Stella Artois

1 cup whole milk

1 cup crushed tomatoes

cup 35% cream

2 cups grated old cheddar cheese

1 tsp smoked paprika

1 tsp chili flakes

tsp black pepper

1 cup grated mozzarella cheese

2 cups chopped roma tomatoes

1 cup panko crumbs

3 Tbsp olive oil

1 Tbsp finely chopped chives

Directions

Stella Artois-Infused Lobster Mac and Cheese

1. Preheat oven to 425F.

2. Cook macaroni until very al dente, about 6 minutes. Drain and set aside.

3. Melt 1/4 cup butter in a large pot over medium. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and continue to cook 1 minute more. Gradually whisk in Stella Artois, then milk and cream. Bring to a simmer over medium-high. Cook, stirring often, until thickened, about 5 minutes. Remove from heat. Whisk in cheddar, old bay seasoning and Dijon until smooth. Stir in cooked macaroni, fontina and lobster tails. Scrape into a greased casserole dish.

4. Combine breadcrumbs, parmesan, remaining 2 tbsp butter and parsley in a small bowl. Sprinkle over mac and cheese. Transfer to oven and cook until topping is golden-brown, about 10 minutes.

Stella Artois-Infused Mac and Cheese with Spicy Rose and Bacon

1. Preheat oven to 425F.

2. Cook macaroni until very al dente, about 6 minutes. Drain and set aside.

3. Heat a large pot over medium heat. Add bacon and cook until crisp, 8 to 10 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate. Set aside.

4. Add garlic to bacon fat and cook until fragrant, about 30 seconds. Stir in flour and continue to cook 1 more minute. Gradually whisk in Stella Artois, then milk, crushed tomatoes and cream. Bring to a simmer over medium-high. Cook, stirring often, until thickened, about 5 minutes. Remove from heat. Whisk in cheddar, paprika, chili flakes and black pepper until smooth. Stir in cooked macaroni, mozzarella, tomatoes and half the bacon. Scrape into prepared baking dish.

5. Combine panko, oil, chives and remaining bacon in a small bowl. Sprinkle over mac and cheese. Transfer to oven and cook until topping is golden-brown, about 10 minutes.