Comfort food is kicked up a notch with two ultra-decadent, cheesy macaroni dishes infused with Stella Artois. Chef Craig Harding’s recipe is loaded with succulent lobster meat and old Cheddar cheese. Rob Rossi adds crushed tomatoes and bacon for a meat-packed rosé version of the classic that pairs perfectly with a pint of beer.
Recipes courtesy of Stella Artois.
ingredients
Stella Artois-Infused Lobster Mac and Cheese
Stella Artois-Infused Mac and Cheese with Spicy Rose and Bacon
directions
Preheat oven to 425°F.
Cook macaroni until very al dente, about 6 minutes. Drain and set aside.
Melt 1/4 cup butter in a large pot over medium. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and continue to cook 1 minute more. Gradually whisk in Stella Artois, then milk and cream. Bring to a simmer over medium-high. Cook, stirring often, until thickened, about 5 minutes. Remove from heat. Whisk in cheddar, old bay seasoning and Dijon until smooth. Stir in cooked macaroni, fontina and lobster tails. Scrape into a greased casserole dish.
Combine breadcrumbs, parmesan, remaining 2 tbsp butter and parsley in a small bowl. Sprinkle over mac and cheese. Transfer to oven and cook until topping is golden-brown, about 10 minutes.
Preheat oven to 425°F.
Cook macaroni until very al dente, about 6 minutes. Drain and set aside.
Heat a large pot over medium heat. Add bacon and cook until crisp, 8 to 10 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate. Set aside.
Add garlic to bacon fat and cook until fragrant, about 30 seconds. Stir in flour and continue to cook 1 more minute. Gradually whisk in Stella Artois, then milk, crushed tomatoes and cream. Bring to a simmer over medium-high. Cook, stirring often, until thickened, about 5 minutes. Remove from heat. Whisk in cheddar, paprika, chili flakes and black pepper until smooth. Stir in cooked macaroni, mozzarella, tomatoes and half the bacon. Scrape into prepared baking dish.
Combine panko, oil, chives and remaining bacon in a small bowl. Sprinkle over mac and cheese. Transfer to oven and cook until topping is golden-brown, about 10 minutes.