Pasta

Beer Macaroni and Cheese and Dr Pepper Chicken

Emily here. Over Thanksgiving weekend, Jarrod was in town and I wanted to make his dream meal. Also, I wanted to use up the leftover shredded cheddar cheese in the fridge from the last farm trip.

So after a little thought I came up with beer mac and cheese. Then, I thought, what would make Jarrod sing? Well, he loves all things Dr Pepper. I googled. The results were a hit. Best part? I didn't have to go to the grocery because I had everything in my pantry.

Forgive my food photography. It needs some work.

Dr Pepper Chicken

Original recipe comes from 30 Days of Homemade. I have modified for my tastes.

Ingredients

  • 4 -6 boneless, skinless chicken breasts
  • ½ c. Dr. Pepper
  • ½ c. barbecue sauce (I used Sweet Baby Rays Chipotle BBQ)
  • ½ c. ketchup
  • A few squirts of Siracha
  • ½ Onion sauted till translucent
  • salt and pepper to taste

Instructions

  1. Salt and pepper chicken and arrange in a 13 x 9 baking dish.
  2. Mix together wet ingredients and onion into a marinade.
  3. Pour it over the chicken. Bake at 350 degrees uncovered for 1 hour.
Beer Mac and Cheese

1 package (16 ounces) elbow macaroni

1/4 cup butter

2 garlic cloves, minced (I used dehydrated garlic flakes)

1/4 cup all-purpose flour

1 tablespoon ground mustard

1 teaspoon salt

3/4 teaspoon pepper

2-1/2 cups 2% milk

3/4 cup Shiner (duh)

1/4 cup heavy whipping cream (I cut this, but might be nice for a creamier sauce)

3 cups (12 ounces) shredded cheddar cheese

About 2 cups Bread crumbs (I used an herb blend mixed with parmesan I had in the freezer)

  1. Cook macaroni according to package directions for al dente.
  2. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Reduce heat. Stir in 2 cups cheddar cheese.
  4. Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar. Top with bread crumbs.
  5. Bake, uncovered, at 400° for 15-20 minutes or until golden brown. End with a good broil.