Make a LOCAL mac & cheese from Tulip Tree’s Hops Beer Cheese, Foxglove and, Dutch Tulip gouda! The cheeses come together with onions caramelized in Tulip Tree cultured butter, local dark beer, Batch No. 2 mustard, fresh eggs from the Market and cream! Recipe serves 8-12.
3 Cheers for the Mac (3 cheeses and 3 beers!)
award-winning recipe from Katy Williams at Tulip Tree Creamery
- 1 lb dry macaroni (Katy prefers larger pastas)
- 1 large sweet onion
- 1/2 c. Tulip Tree cultured butter
- 12 oz bottle dark beer
- 1 8oz piece Foxglove
- 1 lb Hops beer cheese
- 8 oz Dutch Tulip gouda cheese
- 1/4 cup Tulip Tree cultured butter
- 1 ½ c. heavy cream
- 1 can evaporated milk
- 4 eggs
- 3 tablespoons grainy mustard
- 1/2 to 1 teaspoon cayenne depending on preference
- Salt and pepper
- 2 large soft pretzels or pretzel rolls
- Cook macaroni in well salted water according to directions, slightly al dente. Drain well.
- Thinly slice onion. In a large skillet slowly cook onion at low heat in butter until soft, stirring often. Season with salt and pepper. Increase heat to medium and slowly add dark beer to onions until reduced and caramelized.
- While onions are cooking, cut cheeses into small chunks. (Note: The chunks make for cheesy bites in the final dish!)
- In a large bowl mix hot macaroni with onions until well coated. Add cheeses and stir until incorporated. Pour into baking dish filling about 3/4 of the way up the sides. (Note: You may need 2 baking dishes for this generous recipe.)
- In a separate bowl mix cream, milk, eggs, mustard and cayenne. Season with salt and pepper.
- Pour mixture over macaroni, gently stirring until covered and filled.
- Break up pretzels into a food processor and process into crumbs. In a large skillet, melt 1/4 cup butter. Toss in pretzel crumbs and stir until butter is well distributed.
- Sprinkle crumbs over macaroni until covered. Bake at 375 for approximately 1 hour. Cover loosely with foil if crumbs brown before egg and cream mixture is fully cooked. Enjoy!!!
Variations: Try a different combination of cheeses, use what’s available. Add bacon and kale, or mushrooms and jalapenos. Substitute crushed potato chips or panko for pretzel crumbs and gluten-free pasta for wheat-based pasta.