This recipe is easy to throw together, great for any occasion, and it’s a guaranteed crowd-pleaser. Be sure to make enough to go around! Also, you can have fun with the ingredients. Try using different cheeses, or mix in flavors like roasted butternut squash, lobster and Parmesan, broccoli, beef chili, bacon, or anything else you can think of. These can also be made ahead of time and heated to serve.
Ingredients:
4 cups cooked Macaroni noodles
3 T butter
3 T minced onion
1/2 c milk
8 oz. cream cheese
1 c your choice Ale or lager
2 c, divided, of shredded Colby Jack, Gouda, or Fontina Cheese
2 t salt
2 eggs, beaten
1/2 c, divided, breadcrumbs
Method:
Preheat oven to 350 degrees.
In a sauce pan over medium heat, melt the butter. Add onions and cook until they are fragrant and translucent.
Add milk, cream cheese, beer, and one cup of the shredded cheese to the pan. Stir over medium heat until completely melted and smooth; do not boil. Remove from heat and cool to room temperature.
Transfer cheese sauce to a mixing bowl and add macaroni noodles, remaining shredded cheese and half the breadcrumbs. Season the mac & cheese to taste; add beaten egg. Mix well until thoroughly combined.
Grease a mini muffin tin with oil or butter. Scoop macaroni filling to fill each cup. Sprinkle with the remaining breadcrumbs. Bake for about 10-12 minutes or until the egg is set and the tops are golden brown. Enjoy!