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Thread: Rackhouse Pub five-cheese beer-baked Mac & Cheese

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    Default 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...
    Last edited by tomjonesrocks; 01-05-2015 at 11:17 PM.

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

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

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    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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    Quote Originally Posted by OB View Post
    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
    My god I thought I was picky
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    Quote Originally Posted by Pudge View Post
    My god I thought I was picky
    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 Originally Posted by Buff View Post
    More Americans have been killed by New England Patriots players than by Ebola.

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    Quote Originally Posted by OB View Post
    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
    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.

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    Quote Originally Posted by OB View Post
    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

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

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    Quote Originally Posted by tomjonesrocks View Post
    The sodium citrate trick works to keep the creaminess though.
    Whats that?
    Quote Originally Posted by Buff View Post
    More Americans have been killed by New England Patriots players than by Ebola.

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    Quote Originally Posted by OB View Post
    Whats that?
    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...

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

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    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.

    Click image for larger version. 

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    That looks YUM!!!
    Quote Originally Posted by Buff View Post
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    Wow, really mouth watering and delicious

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