Porter, Bacon, and Jalapeno Mac 'n Cheese
This Porter Bacon & Jalapeno Mac and Cheese takes this classic dish to new flavor levels! Porter’s deep-roasted coffee flavors complement the rich, creamy cheese sauce, while the bacon adds smokiness and the jalapeno a welcomed spicy note. This takes your basic Bacon Mac ‘n Cheese to new flavor levels.
Macaroni and cheese can be considered a casserole, and you’ll learn I love serving up ingredients that my guests love. If your family doesn’t care for jalapenos, leave them out! If you want extra bacon, go for it! Once you get the consistency of the sauce spot on, then you can “decorate” with flavor!
De Froid Tip: Food as a Serving Vessel
Serving vessels are fun. Using food as the serving vessel itself can create a show-stopping presentation! Here the Smoked Crown of Baby Back Ribs makes the perfect “bowl” for mac and cheese! The dark crust beautifully highlights the bright creaminess of the macaroni dish.
It also makes for fun eating. When you slice the ribs apart, the luscious filling spills onto the platter for easy scooping.
Porter, Bacon, and Jalapeno Mac and Cheese
- 1 tbsp butter greasing pan
- 1 lb bacon cut into 3/4-inch dice
- 1 large jalapeno seeded, deveined and finely chopped
- Kosher salt
- 1 lb elbow macaroni Large size if available
- ¼ cup all-purpose flour
- 12 ounces whole milk substitute: evaporated milk
- 1 cup porter or more as needed
- 8 ounces sharp sharp Cheddar grated
- 4 ounces gruyere grated
- 2 slices Velveeta or American
- 1 tsp ground mustard
- 4 ounces unsalted butter
- 1 cup panko
- Position a rack in the center of the oven and preheat the oven to 400 °F. Grease a 9×13-inch baking dish with butter.1 tbsp butter
- Cook the bacon in a large skillet over medium heat, stirring frequently, until very crisp, 15 to 20 minutes. Use a slotted spoon to transfer to paper towels. Discard all but 1 tablespoon of the fat (or save the bacon fat for another use).1 lb bacon
- Add the diced jalapeno and cook on medium-low until softened 3 to 4 minutes. Remove from pan and set aside.1 large jalapeno
- Meanwhile, bring a large pot of salted water to a boil, and cook the pasta according to package directions until al dente. Drain and set aside.1 lb elbow macaroni, Kosher salt
- In the same pot used to cook the pasta, melt 4 Tbs. of the butter over medium heat. Sprinkle with the flour and cook, whisking, until it becomes a pale golden paste, 2 to 3 minutes. Whisking constantly, slowly add the milk. Whisk until smooth, then whisk in the beer. Continue cooking, stirring, and scraping the bottom of the pan until the sauce comes to a simmer and thickens slightly, 3 to 5 minutes.¼ cup all-purpose flour, 12 ounces whole milk, 1 cup porter
- Remove from the heat, and stir in the cheddar and gruyere a handful at a time. Then stir in the cheese slices. Stir in the ground mustard and 1/2 tsp. salt. If the sauce seems too thick, add a splash of beer to thin it out. Stir in the pasta and bacon, and season to taste with salt.8 ounces sharp sharp Cheddar, 2 slices Velveeta, 4 ounces gruyere, 1 tsp ground mustard
- Transfer the pasta to the prepared baking dish. Melt the remaining 4 Tbs. butter in a small saucepan over medium-low heat or a medium bowl in the microwave. Stir in the panko and a pinch of salt. Scatter evenly over the pasta. Bake until the edges are bubbly and the crumbs are golden, 15 to 20 minutes.4 ounces unsalted butter, 1 cup panko
- Let set for 10 minutes. Serve.
Welcome to Foodie de Froid!
If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place. Here the star of the show IS the food, presenting it in a way that makes it shine.
We feature many appetizers and individual-sized recipes as a purposeful way to experience and share food.
Our mouth reacts to flavors in a transitional way. That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal. Yet after the first few bites, our mouths and minds adjust, and that experience deadens.
Thus, the tasting experience! We served 14 consecutive courses at my last tasting party. Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.
The recipes are documented with ingredients we love. Yet my greatest hope is to have you understand why the recipes work and eventually make them into your personal version using your favorite ingredients and presentations.