Beer-baked mac 'n' cheese from Rackhouse Pub in Denver
(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.
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.
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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
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