Beer Mac N Cheese Stuffed Jalapenos, the perfect game day snack!
I was born in California, cut my beer drinking teeth on Sierra Nevada, spent most of my life living up and down the Golden State. It’s a part of who I am and will always be my first home. You already know about the fires that have devastated one of the most gorgeous parts of our country. I watched, horrified, from my Pacific Northwest perch as my old neighborhoods were destroyed, my friends evacuated, places I used to roam burned beyond recognition.
Living in LA outsiders always asked if earthquakes scared me. No, never. Not once. It was the fires that ravaged us every year that put fear into my bones, not the occasional earthquake that hardly rattled the hanging lamps. This past year was the worse we’ve ever seen. I don’t need to go into statistics and details, you already know. When you just want to retreat into a beer and forget how bad it is, the good news is that there is a beer that can actually help.
Sierra Nevada has collaborated with over 1200 breweries nationwide to brew Resilience IPA, donating 100% of the sales (all of it, not just some of it) to the Campfire Relief Fund. Not only have they started out by donating 100K to the fund, brewed a beer to increase that amount on an hourly basis, partnered with over 1200 breweries, but they have also made it as easy as drinking a beer to help out. There will never be an easier way to do something to help a national tragedy.
Want to drink a beer for a charity? Find the brewery participating in the Resilience Butte County Proud IPA project. I’d bet there’s a brewery close by you, and a way that your weeknight happy hour can be more than just an excuse to meet up with friends. Contact your local brewery to find out when their Resilience IPA hits the tap room, mark your calendar, organize a get-together, feel good about your nightly pint.
- 2 cups (180g) elbow macaroni
- 1 tablespoon unsalted (14g) butter
- 1 tablespoon flour
- 1 teaspoon cornstarch
- ¾ cup (6oz) whole milk
- ½ cup (4oz) Pale Ale
- 3 cups (240g) cheddar cheese, shredded (plus additional for top)
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 12 large jalapenos
- 2 tablespoon (14g) melted butter
- ½ cup panko (25g) bread crumbs
- Preheat oven to 400°F
- Cook the macaroni in lightly salted boiling water until just before al dente, about 5 minutes. Drain, set aside.
- In a large pot over medium high heat, melt the butter. Whisk in the flour and cornstarch until well combined. Add the milk and beer, bring to a low simmer, do not boil.
- A hand full at a time add the cheese, whisking until all the cheese has melted before adding more.
- Stir in the salt and garlic powder (add additional to taste).
- Add the noodles, stir until well combined, allow the noodles to finish cooking in the sauce, about 3 minutes.
- Cut the jalapenos in half, scoop out the seeds and membranes.
- Place the jalapenos, cut side up, on a baking sheet covered with parchment.
- Fill the jalapenos with mac n cheese.
- Sprinkle with shredded cheese.
- Stir together the melted butter and panko. Sprinkle the panko on top of the jalapenos.
- Bake for 15-20 minutes or until the panko has browned.
- Serve warm.