My husbands love of craft beer was a gateway for me to learn how to cook with beer. Today I bring you my first blog post courtesy of Gravity Brewing in Louisville CO. Unfortunately sans photos with promises for pictures to arrive soon.
Gravity http://thegravitybrewing.com/ is located in the downtown Louisville area behind Mountain High Appliances. It has a great laid back atmosphere where people of all ages gather to play ping pong and enjoy their beer garden. Being a favorite haunt of my husbands I became familiar with their beers quickly. A few instantly spoke to me as beers I would like to cook with.
Please enjoy the the first recipe and remember cooking is about making it your own!
I used Gravity’s Schwag Session Ale, which is light beer that is big on flavor. Schwag blended well with light cheddar flavors and a kick from the stone ground mustard, this dishes secret weapon. Not able to use Gravity’s Schwag beer, try any light flavored session ale and you should achieve the same results.
- 2 Tbsp. Butter
- 2 Tbsp. Flour
- 1/2 tsp. Whole Grain Mustard
- 1/4 C. Sour Cream
- 2 C Shredded Cheddar Cheeses
- 1/4 C. Milk
- 1/4 C. Gravity Brewing Schwag Ale
- 2-2 1/2 C. Cooked Pasta (your favorite shape)
- Salt and Pepper to taste
1. Boil pasta in large pot of salted water.
2. Build a roux in a second pot. Melt butter (do not brown) whisk in flour, salt, pepper and mustard.
3. Once roux has formed whisk in Schwag Ale.
4. Create cheese sauce by whisking in milk and sour cream.
5. Allow the milk to thicken slightly.
6. Whisk in cheddar cheese, reserve 1/4 C of cheese to top mac if so desired. (Taste your cheese sauce & season as needed.)
7. Drain cooked pasta and mix with cheese sauce in a baking dish.
8. Top with reserved cheese and bake for about 20 min at 400°, until mac and cheese is melted and bubbling.
Always remember to share with a friend, you share your brews why not your food!