Halloween Pumpkin Ale Mac and Cheese. The colors!!!!
Print Recipe
5 from 1 vote

Halloween Pumpkin Ale Mac and Cheese

Black and orange with amazing flavor profile! Delicious pumpkin ale cheddar cheese sauce, color enhanced with smoked paprika and turmeric and drizzled over black bean rotini for stunning visual effect. Non-beer based sauce version included.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Lunch/Dinner
Cuisine: Festive/Cooking with Beer
Servings: 2 -3 servings
Author: Milena and Chris www.craftbeering.com

Ingredients

  • 1 12 oz pumpkin ale
  • 1/2 pound a little over is OK of shredded sharp cheddar (works out to 3 cups full)
  • 1/4 cup + 2 tbsp flour
  • 1/2 stick unsalted butter
  • 1/2 tsp + a pinch more turmeric
  • 1/2 tsp + a pinch more smoked paprika
  • salt and pepper to taste
  • 12 oz black bean rotini
  • 1 tbsp olive oil
  • **Alternative Ingredients not using beer:
  • 1/2 pound a little over is OK of shredded sharp cheddar (works out to 3 cups full)
  • 1/2 stick unsalted butter
  • 3/4 cup heavy cream
  • pinch of pumpkin spice
  • 1/2 tsp + a pinch more turmeric
  • 1/2 tsp + a pinch more smoked paprika
  • salt and pepper to taste
  • 12 oz black bean rotini
  • 1 tbsp olive oil

Instructions

  • Shred the sharp cheddar, coat with the flour and set aside to reach room temperature.
  • Meanwhile, bring about 4 quarts of salted water to a rolling boil and add the rotini to it. Cook for about 7-8 mins for al dente.
  • Drain, return to pot and drizzle with the olive oil, then serve in desired dish.
  • While the pasta is cooking, over medium heat melt the butter, mix in the additional 2 tbsp flour, the paprika and turmeric and stir to form a roux.
  • Slowly add and mix in the pumpkin ale.
  • Remove from heat and begin adding the flour coated shredded cheddar cup by cup, slowly stirring it in as it melts. Season with salt and pepper.
  • Serve immediately in a small dish next to the pasta and drizzle it over it table side.
  • **Instructions for Alternative version (not using beer):
  • Shred the cheddar cheese and set aside to reach room temperature.
  • Meanwhile, bring about 4 quarts of salted water to a rolling boil and add the rotini to it. Cook for about 7-8 mins for al dente.
  • Drain, return to pot and drizzle with the olive oil, then serve in desired dish.
  • While the pasta is cooking, over medium low heat melt the butter and add cream, stir to combine well, wait until warmed through and hot to the touch and remove from heat.
  • Add the shredded cheddar cup by cup, slowly stirring it in as it melts. Season with salt and pepper.
  • Serve immediately in a small dish next to the pasta and drizzle it over it table side.