Fat Tire Ale Mac & Cheese with Potato Chip topping

Someone once told me the only beer you should ever make beer cheese Mac and Cheese with is Fat Tire Ale.

This isn’t sponsored by Fat Tire in the slightest. Although, I can’t remember who exactly told me this, and for all I know, they could’ve totally been biased. Regardless, I took their advice and ran with it (about 5 months later after randomly coming across “fat tire mac and cheese” in my notes app and remembered this conversation). Fat Tire definitely gives more of a bite and hoppy flavor to the beer cheese sauce than a lager does, which I personally love. The result is a rich sauce with a whole lot of flavor depth and a bitter bite that pairs so well with sharp cheddar and gouda. I can see why this mystery person made this claim in the first place. Also, if you’re reading this mystery person, thank you, and I apologize I forgot who you are—though I think you might be related to me since I wrote this down around Christmas time.

The potato chip topping is probably my favorite part of this mac. Mixed with panko, parmesan, and some spices, it’s the perfect salty-crunchy topping that actually stays crunchy past 10 minutes after baking.

BTW, leftovers heated up the next day were, dare I say, better than it fresh (as leftovers usually are, but I find this rare with mac and cheese—maybe it really is all in the beer).

Fat Tire Ale Mac & Cheese with Potato Chip Topping

Makes 1 large 12-inch cast-iron skillet

• 4 tbs. butter

• 4 tbs. flour

• 1 small sweet onion or half of a large sweet onion

• 3 cloves garlic

• 1 lb. macaroni noodles (or any pasta of choice)

• 12-oz can Fat Tire Ale

• 1.5 cup whole milk, lukewarm

• 1 tbs. granulated sugar

• 1/8 tsp. fresh grated nutmeg

• 1 bay leaf

• 1 tsp. paprika

• 2 tsp. salt

• 1/3 cup each grated: gouda, monterey jack, sharp cheddar, mild cheddar (can omit mild and add more sharp if desired, I like to do both and get one white and one orange cheddar)

• 1/4 cup mascarpone

• 1 tbs. Dijon mustard

• Butter, for greasing the skillet

• Finely cut chives, for garnish

Potato Chip Topping

• 1 cup potato chips, crumbled (crumbled to a size a little bit larger than panko) (measure after crumbling)

• 3/4 cup panko

• 1/2 tsp. salt

• 1 tsp. each black pepper and dried parsley (parsley is optional)

• 1/2 cup grated parmesan

Mix the potaato chip topping together and set aside.

Preheat oven to 375ºF.

Finely mince the onion and garlic. Heat a large saucepan or braiser over medium heat. Add in 2 tablespoons of butter once hot. Allow to melt and add in the onion with 1 tsp. salt. Cook over low-medium heat, allowing the onions to sweat without getting any color. Once halfway translucent and softened, add in the garlic, stir, and cover. Continue to cook covered, over low, stirring every once in a while until everything is completely tender and translucent—still with little to no color. Remove cover. Add in the flour and 2 other tablespoons of butter. Over medium heat, whisk together until a smooth roux forms. Cook for 2-3 minutes to cook out some of the raw flour flavor while whisking occasionally. Before the roux darkens any, add in the beer a little at a time while whisking until all of the beer is added and the mixture is completely smooth. Whisk in the warm milk, bay leaf, sugar, other teaspoon of salt, and paprika. Simmer uncovered over low heat for 20-25 minutes until the mixture is thickened so that it coats the back of a spoon but is still pourable, slightly thicker than crepe batter. While simmering, bring a large pot of well-salted water to a boil and cook pasta until they are nearly aldente, just a minute less cooked than you would ideally want. Strain from water and set aside in a large mixing bowl.

Remove the bay leaf after simmering the béchamel. Add in the grated cheese a little at a time, mascarpone, and Dijon. Stir until smooth over low heat until all the cheese is incorporated and melted. Adjust seasoning as needed, Pour over the pasta. Mix until thoroughly combined. Spread into a 12 inch cast iron skillet lightly greased with butter. Top with extra grated cheese of choice to create an even layer. Top with the potato chip topping to coat the entire skillet. Finish with little pats of butter spread out over the topping. Place in the oven until golden brown and bubbly, about 15 minutes. Garnish with chopped chives.