Mac 'n' cheese

  (Anne Cusack / Los Angeles Times / July 25, 2013)



Dear SOS: I have found the best beer-baked mac 'n' cheese ever. It is served at the Rackhouse Pub in Denver. I tried to get it, but the owner said the cook is pretty protective with his recipes. So, if you have time, maybe you can work some of your magic on them.

Tucker Palmer

Loveland, Colo.

Dear Tucker: Just when you thought mac 'n' cheese couldn't get any better, the Rackhouse Pub in Denver decides to add beer to this quintessential comfort food. And it's magical. The recipe combines no less than five -- yes, five -- kinds of cheese in a rich base lightened with a cup of amber ale and then bakes it all under a crust of panko crumbs and Parmesan cheese to rich, crisp, golden perfection.

Beer-baked mac 'n' cheese


Video: Watch Times Test Kitchen manager Noelle Carter make this recipe.
Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish.


Total time: 1 1/2 hours

Servings: 12 to 16

Note: Adapted from the Rackhouse Pub in Denver.

1 cup (2 sticks) butter

1/2 cup flour

1/2 cup amber beer

2 cups half and half

1/2 pound Brie

16 ounces (2 packages) cream cheese

1 1/2 cups crumbled Gorgonzola cheese

2 1/2 cups shredded cheddar cheese

1 1/2 cups grated Parmesan cheese, divided