- Beer Style: Saison / Farmhouse Ale
- Brewery: Lightning Brewery
I loved the idea of a hoppy beer contrasting with the savory flavors of mac and cheese and I have accomplished said juxtaposition when I made Red Rocket Mac and Cheese. It is time again to return to the cheesy noodles sans powdered cheese. This time around, rather than focussing on contrasting hoppy flavors, I wanted the mac and cheese to be very aromatic and have a mild bitterness. Which is why a farmhouse ale, or Saison, would will be the beer of choice.
James Crute and the brewers over at Lightning Brewery are dedicated to creating better beer through science. Electrostatic Ale is named after the electrostatic charge, which makes lightning what it is. Lets make some cheesy science!
Unlike Red Rocket mac and cheese, the savory cheese flavors are complimented by the farmhouse ale rather than the bitter and savory flavors canceling each other out. If you like your mac and cheese a little on the creamier side, add more cream and, if you’re into that kind of thing, add muenster cheese. Once the edges begin to boil, take out of the the oven or your the edges will be crispier than your probably want.
If you are feeling bold, take your latest beer bread (perhaps Mana Wheat Stuffing Bread), toast some slices, and place into a blender with your favorite spices to create some bread crumbs. Then sprinkle the bread crumbs on the top of the mac and cheese and pop into the oven. You won’t regret that decision.
And remember, if you decide to make this dish, let me know!
Electrostatic Mac and Cheese details
1 hour 5 minutes
Electrostatic Mac and Cheese ingredients
- 1 tablespoon vegetable oil
- 16 ounce package of elbow macaroni
- 9 tablespoons of butter
- 1 cup of cheddar cheese
- 1 cup of Monterrey Jack
- ½ cup of Parmesan cheese
- ½ cup of Gouda cheese
- ¾ cup of half and half
- ¾ cup of cream
- ¼ teaspoon of kosher salt
- 8 ounces of Lightning Brewery Electrostatic Ale
Electrostatic Mac and Cheese directions
- In a large pot, bring water to a boil. Add a pinch of salt into water to bring to a boil faster. Add oil and pasta for about 10 minutes or until al dente. Drain water and run under cold water.
- Add butter into drained pasta and mix until completely melted. Add cheeses into macaroni, saving about half a cup for later. Mix in half and half, cream, and Electrostatic Ale. Mix vigorously. Add salt and pepper.
- Preheat oven to 350º Fahrenheit. Transfer mac and cheese into the a casserole dish. Sprinkle some more cheese. Cook for 20 minutes.
- Take out and sprinkle the remaining cheese. Cook for an additional 15 minutes or until the edges begin to bubble.