Rackhouse Pub five-cheese beer-baked Mac & Cheese

Have any of you ever been to Rackhouse Pub in Denver?

Ran across a five-cheese Mac & Beer Cheese recipe that supposedly is from there. Never been to that place or even heard of them, but was considering it for Sunday's game...
http://www.rackhousepub.com/food-menu/

Stone Brewery in SD has an incredible beer Mac. Curious how this one fares by comparison.

Recipe...
http://seattletimes.com/html/foodwin...mcacheese.html

BTW this is someone's interpretation of the Stone Brewery recipe...hmm. Does look a lot like it.
http://sugarcrafter.net/2012/05/10/mac-beer-cheese/

Decisions decisions...

Never heard of any of it TJR, but holy crap I want to try this. Now.

rackhouse has great mac and cheese. they are on hiatus now while they move into a new location though - give it a go.

Well after extended consideration I feel like I should do the Denver Brewery recipe since its for the game.

I'll give a review and maybe photos if there's interest.

I am not a fan of baked mac n cheese it's always dry and never creamy

I do not like bread crumbs on my mac and cheese either - mac n cheese is supposed to be smooth and creamy - not dry and crunchy

And I would love to know how it turns out and what you think because I am always up for new recipes - I just may tweak it for my tastes

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Originally Posted by OB

I am not a fan of baked mac n cheese it's always dry and never creamy

I do not like bread crumbs on my mac and cheese either - mac n cheese is supposed to be smooth and creamy - not dry and crunchy

And I would love to know how it turns out and what you think because I am always up for new recipes - I just may tweak it for my tastes

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My god I thought I was picky

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Originally Posted by Pudge

My god I thought I was picky

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I am picky - you know this man - but I love any and all mac n cheese - those are just my preferences - I will still eat it - If I were to make that I would probably just skip the baking part and the breadcrumbs.

I just dont see the need to bake mac n cheese - esp for a whole hour - it's already cooked before you even put it in the oven

Quote:

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Originally Posted by OB

I am picky - you know this man - but I love any and all mac n cheese - those are just my preferences - I will still eat it - If I were to make that I would probably just skip the baking part and the breadcrumbs. I just dont see the need to bake mac n cheese - esp for a whole hour - it's already cooked before you even put it in the oven

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I do agree. I may use the ingredients then just put crumbs under the broiler, we will see. The sodium citrate trick works to keep the creaminess though.

Quote:

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Originally Posted by OB

I am picky - you know this man - but I love any and all mac n cheese - those are just my preferences - I will still eat it - If I were to make that I would probably just skip the baking part and the breadcrumbs.

I just dont see the need to bake mac n cheese - esp for a whole hour - it's already cooked before you even put it in the oven

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I would think putting it in the oven on "broil " would bake a glaze on it in about 10 minutes.

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Originally Posted by tomjonesrocks

The sodium citrate trick works to keep the creaminess though.

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Whats that?

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Originally Posted by OB

Whats that?

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Sodium Citrate is this slightly chemically different salt that somehow prevents cheese from getting gritty. Might have originated from this trendy $150 "Modernist Chef" book. Dunno.

But it works -- you add a super small amount. You can even reheat Mac and Cheese made with it with no grittiness. I bought a lifetime supply for like $10.

Kinda a Google and see what you think thing...

This will sound crazy, best mac n cheese ever is chow hall mac n cheese. Spectacular.

Yeah, the Rackhouse Recipe wasn't horrible.

I modified some quantities but the combination was the same. I thought 2 packages of cream cheese for 16oz pasta was insane, I cut so I cut that to the most of one.

Didn't bake for an hour either. 10 min at 350 to reaheat, then broiled the parm and buttered-breadcrumb crust for a couple a min to brown.

For beer I used Ballast Point Sculpin, which you can't ******* go wrong with...

Made a second batch for my daughter with just cheddar (in the background) and no weird cheeses. Good, but not as good as ours. Was creamy though. I use 1 tsp sodium citrate for every 2 cups "gritty"-type cheeses. Then use an immersion blender for total smooth annihilation. Things don't get gritty then.

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That looks YUM!!!

Wow, really mouth watering and delicious :lol: