It was St. Patrick's Day and you gotta do something with alcohol right? This year I splurged with an Irish whiskey salmon (trying to up those omega-3s!) and this creamy side. Really, this side is the splurge. My cholesterol is high and I shouldn't be eating this, but come on it was sooooooo good!
Also, I made this before the results of my food sensitivity test, and though this was DELICIOUS, it will be the last time I make it. No cow's milk products for this gal.
Sources: Jen Around the World | The Beeroness
Serves: 4 | Time: 20 min with boxed macaroni, 1 hr with fresh
Macaroni (made way too much, consider making 2/3 this recipe)
1 1/2 cups all-purpose flour
1 1/2 cups semolina flour
1 1/4 cup Egg Beaters (let's get this cholesterol down!)
2 tbsp olive oil (may need more depending on the dryness of your dough)
Mac n' Cheese
10 oz (3 cups) shredded Irish cheddar (called for sharp)
1 tbsp tapioca starch (called for cornstarch)
½ tsp garlic powder
½ tsp salt
1 12-oz can evaporated milk
2/3 cup wheat beer
1 lb macaroni
In your Kitchenaid mixer, combine the flour and 5 large eggs and mix. In the stand mixer bowl, using the paddle attachment. Add in olive oil to make the dough come together just a bit. The dough should be very dry—so dry that it won’t even come together into a single mass.
Pour the dough out onto the work surface and pinch off walnut-size pieces to feed into the extruder.
Set the speed of the pasta attachment to 2/3. As you feed in the dough, don't shove it down in there as that will cause a big clog.
Using the cutter on your attachment, as the pasta comes out, cut it off and lay it in a single layer on a floured surface to dry. I let it it sit for a few hours.
Cook the homemade extruded pasta as you would any other pasta, in a large pot of boiling, salted water until al dente. Cooking time will vary depending on how wet the dough was and how long the pasta was dried.
Now onto the proper mac n cheese. If you used box macaroni, the recipe becomes quick and easy. Add the cheese, tapioca starch, garlic powder, evaporated milk, and beer to a blender. Blend on high until well combined and smooth, about 3 minutes.
Cook the macaroni until just before al dente.
Drain the noodles and return to the pot. Pour in the cheese sauce.
Bring to a simmer, cooking until thickened and the noodles are cooked through. About 5 minutes.