Beer Bacon Mac N Cheese - Recipe


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    Beer Bacon Mac N Cheese Recipe

    Better Bacon Mac N Cheese Recipe

    Learn how to make Walton's Better Bacon Mac N Cheese, watch the video, read the highlights here, and then post your comments or questions below.

    Ingredients

    3 Tbsp Butter
    4 Tbsp Excalibur Bacon Cheddar Ale Dip Mix
    2 Tbsp Excalibur Spaghetti Sauce Seasoning
    2 Cups Milk
    3/4 Cup Stout Beer
    2 Cups Sharp Cheddar
    8 oz Macaroni Noodles
    8 Pieces Bacon
    1 Cup Crushed Cheese Crackers

    Beer Bacon Mac N Cheese Dish

    Directions

    Pre-cook macaroni noodles and turn oven to broil to pre-heat
    Melt butter in a medium saucepan. Add Bacon Cheddar Ale Dip Mix & Excalibur Spaghetti Sauce Seasoning, stir, and simmer. Add milk and beer. Stir until well combined. Add shredded cheese and stir until melted. Add cooked macaroni noodles and cooked bacon. Mix together and pour into a 9 in pan. Broil for approximately 10 minutes and then serve!

    Watch WaltonsTV: Beer Bacon Mac N Cheese Recipe


    Beer Bacon Mac N Cheese Ready To Eat

    Beer Bacon Mac N Cheese Ready To Eat

    Beer Bacon Mac N Cheese Plated

    Beer Bacon Mac N Cheese Plated




Recent Posts

  • Sounds and looks great. Will be saving this one.👍

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  • S

    I have made about 5 batches of summer sausage and have followed the videos, I purchased a 20 pound mixer, soak the casings, using the clear casings, stuff the casings, etc. The casings are not sticking to the meat. They look good until I shower them and let them cool, then they become very loose. I am using a cookshack smoker and it only has a quarter size hole in the top to let out moisture. Could the humidity be to high to let the casings adhere to the meat? I am using the temps per the summer sausage video. The sausage tastes fine, just trying to figure why this is happening.
    Thanks

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  • T

    Thanks im just doing it for home hobby

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  • @loadpin dessicants in a vacuum sealed container in the freezer is really not going to do anything at all and would cause more problems. They are made with a cloth material and that material will get saturated with water/fat from the snack sticks and will end up rupturing when removing removing unthawed snack sticks from container. You do not want to use dessicants in that fashion and they really would not do anything for that anyways. If you vacuum seal your snack sticks real tight they should be great to eat without too much change in moisture for a few years. Many years ago i had dessicants and actually did this very thing for R and D and they dont work.
    What really are you going for?

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  • @tim-salois It is just an optional additive you do not need to use it but using it is going to increase your water holding capacity. This means it is going to give you a juicier (and better in our mind) product. If you are a commercial processor than you should absolutely be using it to increase your final yield.

    Just be sure not to add too much as it can affect the taste if you go above the 2 oz for 25 lb of meat ratio.

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  • @jonathon ok thanks

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