Can we take a moment and freak out a little bit about how it’s already March? I know February is a short month, but I feel like we just celebrated those #FoodieExtravaganza pies!
Each month we take turns hosting and selecting a foodie holiday associated with that month; March includes Noodle Month, Celery Month, and Frozen Food Month. Today we’re celebrating noodles! Thanks to our host, Lauren of From Gate to Plate, for not picking celery. 😉
The noodle I am featuring in my recipe today are the classic elbow macaroni. But that’s all that’s classic about this dish! This macaroni and cheese is a guy’s dream – bacon and beer! I made this indulgent pasta for my husband’s birthday earlier this year. It would make for a wonderful Father’s Day meal, too.
Having beer in the cheese sauce really reminded me of fondue! I don’t care for beer, but it works amazingly well in macaroni and cheese! Especially when there’s a crust of bacon on top.
This recipe makes way more than the two servings quoted in the original recipe. I’d go ahead and say this macaroni would feed 4-6!
Beer and Bacon Mac & Cheese
- 2 1/2 C dry elbow noodles
- 3 tbsp butter
- 3 tbsp flour
- 1 1/2 C milk
- 1 bottle (12 oz) beer
- 1 1/2 C shredded cheddar cheese
- 1 1/2 C shredded Parmesan cheese
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- 1/8 tsp nutmeg
- 1/2 C panko bread crumbs
- 8 strips center cut bacon, cooked and crumbled
- Cook pasta in boiling salted water until barely al dente, about a minute less than the recommended cooking time. Drain.
- Preheat oven to 375 degrees F.
- Melt butter in a large pot over medium-high heat. Whisk in the flour and cook until golden. Add the milk and beer, whisking continuously. Slowly add the cheeses and stir until melted. Cook, stirring, 6 minutes until thickened. Season with the paprika, salt, garlic powder, pepper, and nutmeg.
- Add cooked noodles to the cheese sauce.
- Divide macaroni between ramekins or use a casserole dish.
- Combine the panko and cooked bacon. Top the macaroni.
- Bake until bubbly and the crust is golden, about 20 minutes. Allow macaroni to cool 5 minutes before serving.
*This recipe is adapted from Melanie at http://melaniemakes.com/blog/2014/02/bacon-crusted-beer-mac-and-cheese.html*
Be sure to check out these other recipes involving noodles:
One Pot Garlic Pasta by From Gate to Plate
Haluski (Fried Cabbage & Noodles) by Making Miracles
Homemade Chinese Noodles by Fearlessly Creative Mammas
Spicy Shrimp with Peanut Noodles by cookinandcraftin
Sopa Seca de Fideo – Spicy Mexican Noodles by Food Lust People Love
Green Bean and Squash Laksa by Caroline’s Cooking
Kakaós Tészta (Hungarian Cocoa Noodles) by Tara’s Multicultural Table
MiMi’s Baked Ziti by Cooking With Carlee
Tortellini and Tomato Salad by The Freshman Cook
Homemade Noodles by Our Good Life
Tossed Homemade Macaroni Noodles by A Day in the Life on the Farm
Soft Noodles with Veggies and Poached Egg by G’Gina’s Kitchenette
If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
Sunday is Father’s Day and if the dads in your life are anything like mine are and they buy themselves everything they want forget about the tie and make them dinner instead!
Last Father’s Day we were wondering if our little man would be arriving on this special day – he didn’t. I decided to make a meal fit for a Father regardless – baby back ribs with Dr. Pepper barbecue sauce and oven baked onion rings. Yes, I have been sitting on this recipe for a year!
Baked Onion Rings
- 2 sweet onions, cut in slices
- 1 qt buttermilk
- 4 egg whites
- 1 C panko
- 3/4 C cornmeal
- 2/3 C flour (whole wheat or AP)
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- Place onion rings in a casserole dish and cover with buttermilk. Cover and place in the refrigerator for at least 12 hours.
- Preheat oven to 425 degrees F. Line two baking sheets with parchment paper.
- In a shallow bowl beat egg whites. In another shallow bowl mix together panko, cornmeal, flour, salt, pepper, and paprika.
- Shake buttermilk off the onions and coat in the egg whites then the breadcrumb mixture. Place on prepared baking sheets in a single layer. Spray onion rings with cooking spray.
- Bake 15 minutes. Flip onion rings and bake another 15 minutes, or until desired crispiness is achieved.
*This recipe is adapted from Sally at http://sallysbakingaddiction.com/2014/01/07/crispy-baked-onion-rings/*
Dr. Pepper Barbecue Sauce
- 4 tbsp butter
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 1 can (12 oz) Dr. Pepper
- 1 C ketchup
- 1/2 C dark brown sugar
- 1/2 C apple cider vinegar
- 1/3 C Worcestershire sauce
- 3 tbsp tomato paste
- 2 tsp chili powder
- 1 tsp Kosher salt
- 1/2 tsp pepper
- In a saucepan over medium-high heat melt butter. Saute onions until translucent. Add in garlic and cook another 60 seconds.
- Add Dr. Pepper, ketchup, brown sugar, Worcestershire, tomato paste, chili powder, S+P. Whisk. Bring to a boil and reduce to a simmer. Simmer for 30 minutes, or until thickened, stirring occasionally.
- Allow sauce to cool slightly and puree with an immersion blender. Cool completely. Store in refrigerator until ready to serve.
*This recipe is adapted from Danelle at http://www.letsdishrecipes.com/2014/05/dr-pepper-barbecue-sauce.html*
What are you making for Father’s Day? I’m not sure yet what I want to do – please leave me some ideas!
Today is the last day of #10DaysofTailgate hosted by Camilla of Culinary Adventures with Camilla. I wanted to end this event with a dessert, and what tailgating event is complete without beer?!
I chose my husband’s favorite beer to use in a chocolate cupcake.
While I am not a beer drinker, even I enjoyed these cupcakes. The texture of the cake is lighter than your average cupcake. The flavor of the beer comes though, but not in an over powering way. The beer mellows the sugary flavor of a traditional chocolate cupcake and lends an earthiness to the cake.
The suggested frosting for these cupcakes was for a beer buttercream but I wanted to make these a little more family friendly so chose to omit the beer. I also wasn’t convinced that a traditional buttercream was the way to go with these cupcakes. I decided instead to make both vanilla and chocolate buttercream frostings to swirl together and create the look of a glass of foamy beer. At least, that was my intention. Whether or not that image came through to you or not, I’m proud of how these look. (If you’re new to Sew You Think You Can Cook, decorating cakes is one of my weakest skills in the kitchen and would always rely on my creative friend Kate to come rescue me. Now that I am living 750 miles away I’m going to have to learn how to do these things myself!)
Boston Lager Cupcakes
- 1 stick butter
- 1 1/4 C sugar
- 1/4 C cocoa powder
- 2 eggs
- 1/2 C Boston Lager beer
- 1/2 C water
- 1 3/4 C flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- Preheat oven to 325 degrees F.
- In the bowl of a stand mixer, beat together butter and sugar. Add eggs one at a time until combined. Mix in the beer and water until smooth.
- Add the flour, baking soda, baking powder, and salt and mix until combined.
- Fill lined cupcake trays 3/4 of the way full. Bake 15 minutes, or until toothpick comes out clean. Makes about 1 1/2 dozen cupcakes.
- Allow cupcakes to cool before frosting. In a piping bag, place both vanilla buttercream on one side and chocolate buttercream on the other. Pipe over cooled cupcakes, creating a two-toned swirl. (Frosting recipes can be found here.)
*This recipe is modified from David at http://blogs.westword.com/cafesociety/2010/04/beer_cupcakes_and_beer_milksha.php *
Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:
I am not a steak-and-potatoes type of gal. Potatoes? Yes. Steak? No thanks, I’ll pass. But my husband is most definitely a steak-and-potatoes type of guy. In fact, it’s the meal he always gets when we visit his parents.
I was informed that I needed to add more iron to my diet – so that means you’ll see more red meat entrees floating around Sew You Think You Can Cook. I’ve always tried to limit the red meat to once a week, typically in the form of Mexican Monday. And I am guilty of enjoying a burger quite often.
For this recipe, par-boiled potatoes share the skewer with cubes of sirloin and the result is divine. The potatoes end up resembling fries and the marinade is full of flavor. I particularly like the rosemary. Serve these skewers with your favorite vegetable and you’ve got yourself a complete meal!
If you’ve had too much red meat this week, Mom made this recipe using chicken instead of steak and it worked just as beautifully.
Rosemary Steak and Potatoes
- 1 clove garlic, minced
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 2 tsp steak seasoning
- 1/2 C balsamic vinegar
- 1/2 C olive oil
- 2 lb steak, cut into cubes
- 2 C golden potatoes
- In a bowl combine garlic, rosemary, thyme, steak seasoning, balsamic vinegar, and olive oil.
- Pour 3/4 C of the marinade over the steak and set in the fridge.
- Boil potatoes for 15 minutes, until slightly fork tender. Drain. Pour the rest of the marinade over the potatoes.
- Skewer the steak and potatoes. Grill until the steak is cooked to your liking and the potatoes are done.
*This recipe is adapted from Whitney at http://littleleopardbook.com/2013/10/16/rosemary-steak-skewers/*