Apple

Beer Mac & Cheese

By Chef Nicole Gomes, Executive Chef

Nicole Gourmet, Calgary, AB

This easy gourmet macaroni and cheese is a favourite! The sweetness of the apples and
addition of the sharp beer really add a new dimension. You can fancy it up even further by
adding your morning's leftover bacon or last night's roast ham.

Preparation time: 30 minutes
Cooking time: about 30 minutes
Baking time: 45 minutes
Yield: 6 to 8 servings

cup (60 mL) unsalted butter

cup (60 mL) all-purpose flour
1 bay leaf
3 cups (750 mL) milk


cup (125 mL) crme fraiche
cup (125 mL) strong IPA beer (7%)
2 tbsp (30 mL) Dijon mustard
1 tsp (7 mL) salt
tsp (1 mL) freshly grated nutmeg

Pasta Apple Cheese Layer:
3 cups (750 mL) mini lumaconi or elbow pasta
1 tbsp (15 mL) unsalted butter
3 cups (750 mL) peeled and grated Golden Delicious apples (about 3 large)
cup (175 mL) Panko breadcrumbs, toasted
1 tbsp (15 mL) olive oil
2 cups (500 mL) lightly packed shredded Black River Medium Cheddar cheese
1 cup (250 mL) lightly packed shredded Canadian Muenster cheese
1 cup (250 mL) lightly packed shredded Gunns Hill Five Brothers cheese
1cup (250 mL) lightly packed shredded Sylvan Star Canadian Smoked Gouda Cheese
1 cup (250 mL) lightly packed shredded Canadian Raclette Cheese

1. Preheat oven to 350F (180F).

2. In large pot, melt butter on medium-high heat. Add flour and bay leaf and whisk until
smooth; cook for 2 minutes or until golden brown. Whisk in milk in a slow steady stream.
Whisk until smooth; bring to boil. Reduce heat and simmer, whisking constantly, until thick
enough to coat spoon, about 8 to 12 minutes. Turn off heat. Whisk in crme fraiche, beer,
mustard, salt, and nutmeg. Remove and discard bay leaf.

3. Pasta Apple Cheese Layer: In large pot of boiling, salted water, cook pasta 3 minutes
under the package directions. Drain and rinse lightly. Set aside.

4. Meanwhile, in medium skillet, melt butter on medium heat. Add apples and any
accumulated juices; saut until soft, about 2 minutes. In small bowl, combine breadcrumbs
and oil; set aside.

5. Spread one-half of the pasta in 13x9-inch (3 L) glass baking dish. Pour one-half of the
sauce, top with one-half each of the Cheddar, Muenster, Five Brothers, Smoked Gouda, and
Raclette cheeses. Top with one-half of the apples and stir lightly. Repeat with remaining
pasta, sauce, cheeses and apples; stir lightly. Sprinkle evenly with reserved breadcrumb
mixture on top.

6. Place baking dish on a rimmed baking sheet. Bake uncovered until hot, breadcrumbs are
light golden brown and edges are bubbling, about 45 minutes. Let stand for 5 minutes.
Enjoy!