Batten down the hatches, there’s a hurricane a-comin’!
You only use the “a-” when things are serious. A-brewin’, a-comin’. It just got real.
I’m praying this hurricane ends before Sunday because no hurricane is going to stand between me and the Taylor Swift corn maze. So Hurricane Joaquin, I’ll make you a little deal. You can rain aallll you want on Saturday just knock it off on Sunday. Deal?
A rainy Saturday calls for curling up on the couch under the fluffiest blanket with a good book + some good ol’ fashioned comfort food.
Hunkering down requires the best of carbs. Pasta, melted cheese and beer.
Side note: I literally did have batten down the hatches this week. Coming home from a loooohhhnnngggg day of work, I discovered a steady stream of rain coming in to my bathroom from the roof of my apartment building. Thank goodness it was fixed quickly, this weekend would’ve been rough!
Okay, back to regularly scheduled carb-lovin’ programming.
DuClaw, a Baltimore-based craft brewery, sent me pumpkin beer to ring in the fall season! While I’m not a beer drinker, I do love to cook + bake with beer. Plus, I’m always game for a kitchen challenge! My sensitive smoke alarm…not so much.
Originally, I wanted to make beer biscuit breakfast sandwiches. Oh man, flaky biscuits piled high with bacon, poached egg + fall veggies. Just picture it! But Joaquin inspired me to pull out the Queen of Comfort Food and give her some fall flair. Beer mac ‘n cheese, meet DuClaw 62 Imperial Pumpkin Ale.
I think you two will really hit it off.
If 62 Imperial Pumpkin Ale was on Tinder and saw Mac ‘n Cheese, he would totally swipe right.
I mean, just look at that melted cheese action!!! Can we talk about this?!
According to DuClaw, the 62 isn’t your grandma’s pumpkin beer. And this mac ‘n cheese isn’t your grandma’s mac ‘n cheese. Well, its base is but I’ve given her a few more accessories.
Like a thyme-panko topping with toasted pumpkin seeds.
THAT HAPPENED.
The 62 pumpkin beer’s nutmeg, cinnamon + cloves are the perfect complements to the melted cheese-y goodness. It might sound weird to have those spices in your mac ‘n cheese but you’re just going to have to trust me on this one.
And you know you need that crunchy panko crust in your life (and belly).
So I think we all know what we’re doing this weekend.
Netflix + Chill Carb.
- 3 cups elbow noodles
- 3 tablespoons butter
- 3 tablespoons flour
- 2 tablespoons cornstarch
- 1 cup milk
- 8 oz of DuClaw 62 Imperial Pumpkin Ale
- 2 cups cheddar cheese
- Salt + Pepper
- Pinch of nutmeg
- ½ cup Panko
- 1 tablespoon thyme
- Toasted pumpkin seeds
- Preheat oven for 375 degrees
- In a saucepan, prepare the elbow noodles by boiling them with a pinch of salt until al dente.
- In a saucepan on medium-low heat, melt butter and add flour and cornstarch. Whisk continuously to create a roux.
- Add the beer and milk, keep stirring.
- Add the cheese as well as the nutmeg and stir until the cheese is melted and the sauce is a melted, cheesy wonderland.
- In a bowl, combine the panko and thyme.
- In a medium serving dish, pour in the noodles and then cover with the cheese sauce. Add the thyme-panko mixture and sprinkle on toasted pumpkin seeds.
- Bake in oven for 25-30 minutes.
* * *
Let’s Chat!
Twitter | Pinterest | Instagram | Bloglovin’
This post was sponsored by DuClaw®. All opinions and product sentiments are my own. Thank you for supporting the brands that keep the DC Girl in Pearls party going!
HA Love this post! The mac & cheese looks delish! Hoping Joaquin minds his own business and stays away. Stay dry out there!
Holy YUM this sounds fantastic!! I am not looking forward to being cooped up all weekend, but this would make the weather matter less. Thanks for sharing!
Oh my gosh, this sounds AMAZING. I’m definitely pinning this for future reference 🙂
xoxo, SS
The Southern Stylista