Beer Mac and Cheese Cups
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Beer Mac and Cheese Cups
Beer Mac and Cheese Cups
36 square wonton wrappers
2 tbsp. butter
2 tbsp. flour
1 cup milk
1 cup full flavored beer
2 tsp. Sierra Nevada Porter or Stout Mustard
1 cups shredded sharp Cheddar cheese, divided
1 cup shredded smoked Gouda (in our Deli),
1 tsp. garlic salt
Freshly ground pepper to taste
3/4 cup white or wheat elbow macaroni, cooked according to package
1/4 cup panko breadcrumbs

We love Sierra Nevada Beer and Mustard for this recipe. These bite-size cups are completely addictive!

Prep: 30 minutes, Cook: 15 minutes, Makes: 36 appetizers

1. Preheat oven to 400°F and spray 36 mini muffin cups liberally with nonstick cooking spray. Press a won ton wrapper into each, pressing firmly so that the cups are flat on the bottom.

2. Melt butter over medium heat in a large saucepan. Add flour and cook for 2 minutes, stirring constantly. Whisk in milk, then slowly whisk in beer and mustard and bring to a boil, stirring frequently.

3. Add 1 cup Cheddar cheese and the Gouda cheese a little at a time, cooking and stirring until melted. Season with garlic salt and pepper to taste, then stir in macaroni.

4. Spoon macaroni mixture into won ton cups. Stir together breadcrumbs and remaining cheese; sprinkle over the top. Cook for about 5 minutes; tent with foil and cook for 5 minutes more. 

Nutritional Information:
160 calories, 6 g protein, 7 g total fat (4 g sat., 0 g trans), 16 g carbohydrate, 0 g fiber, 1 g sugar, 20 mg cholesterol, 262 mg sodium, 4 points