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10-27-2009, 12:25 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Oct 2009 Location: Bismarck, ND
Posts: 2
| |  Beer, Brauts, Mac & Cheese
This is a great variation of the Macaroni and Cheese with Hot Dogs we all loved as kids. This time though, we are going to add beer and brats. We also aren’t going to use the macaroni and cheese out of the box. We will make our own sauce, so that we can use the beer in it. This is a very simple recipe that will take about 20 minutes to make. You will be the man at your tailgate party when you bring this dish with you.
Ingredients:
-Small Container Heavy Whipping Cream
-Can of Cheddar Cheese Soup
-Box of Macaroni (16oz)
-Can of Beer (Your Choice)
-Package of pre-cooked Brats
-Package of Shredded Cheese (optional)
Directions:
1. The first thing I like to do is start boiling the water for the macaroni. This tends to take the longest. Read the instructions on the package for the amount of water for 8oz of Macaroni. 8oz is half the 16oz box if you didn’t figure that out.
2. As the water is coming to a boil, I would pour some beer into a large skillet on medium heat. About a 1/2 cup will do (you don’t need anymore, so drink the rest). We don’t want to much because it will make the cheese sauce to soupy. Next take your precooked brats and chop them up. Use all the brats in the package. Throw these in your skillet with the beer, your brats don’t have to be completely covered.
3. The water should be boiling or close to boiling. When it is, throw in half the box of macaroni and set a timer for the amount of time the instructions say.
4. Your brats should be simmering in the beer for about 5-10 min, you just want to get them heated through because they are precooked. When it seems like they are cooked through, put in your can of cheddar cheese soup. Let this come to a simmer, stir occasionally to get the cheese and the beer to mix. It will take a couple minutes. See how thick it looks, if it looks too thick, add a little bit of the heavy whipping cream to thin it out. You can also add shredded cheese if you want it cheesier. This will thicken it up some too.
5. Drain the water from your macaroni and pour on the cheese and brats. Mix it and let it sit for 5-10 minutes. I like to let it cool down and thicken up. You can also throw some shredded cheese on top and let it melt.
cooking4men dot net  |
10-28-2009, 05:34 PM
| | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Jan 2007 Location: UK
Posts: 1,524
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Sorry - but this is just not my cup of British tea...
YUK...!  |
10-28-2009, 06:03 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Oct 2009 Location: Bismarck, ND
Posts: 2
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don't knock it till you try it. I was surprised at how good the cheese sauce tasted. Was even better the next day. |
10-28-2009, 06:22 PM
| | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Jan 2007 Location: UK
Posts: 1,524
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I'll continue to knock it.....  most of the ingredients are totally processed stuff..
I don't like processed foods! The idea of buying a box of dried pasta with dried or flaked cheese and tinned 'cheddar' soup makes me BOAK..  |
10-28-2009, 06:42 PM
|  | ChefTalk Moderator | | Join Date: Mar 2002 Location: SLC UT
Posts: 3,916
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This is essentially a shortcut americanized version of Bratwurst with spaetzle, cheese, and onions. Which is a fairly classic German dish and worthwhile in it's own right. Not a cheese sauce though, just melted swiss or gouda. It can be a bit strong and rich for many US tastes in its native form.
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10-28-2009, 07:29 PM
|  | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Launceston, Tas, Australia
Posts: 1,516
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 There is such a thing as Cheddar Cheese Soup ?????
Oh no no no no NOOOOO...
I can't beleeeeeve to that.
Oh gross 
cooking4men...good on you for making food to share...don't get me wrong, I've just never heard of it, that's all (No doubt lots of things I haven't heard of) If you love it, make it, enjoy it and thanks for sharing.
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11-10-2009, 06:56 PM
| | Registered User Culinary Experience: I Just Like Food | | Join Date: May 2009 Location: Southern California
Posts: 8
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Oh wow, this sounds very interesting if I do say so myself. |
11-10-2009, 08:49 PM
| | ChefTalk Book Reviewer Culinary Experience: Food Writer | | Join Date: Feb 2007 Location: Central Kentucky---where the bluegrass meets the mountains
Posts: 2,415
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There is such a thing as Cheddar Cheese Soup ?????
Absolutely, DC. Not just the canned stuff (ugh), but various made-from-scratch versions.
There are, in fact, many cheese soups, some of them going way back in time. You have had ale & stilton soup, for instance? |
11-10-2009, 09:55 PM
|  | Registered User Culinary Experience: Other | | Join Date: Mar 2008 Location: SW MN
Posts: 826
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Beer cheese soup made with chicken stock, beer, bacon, roux, and shredded cheddar is a favorite of mine. |
11-11-2009, 12:18 AM
|  | Registered User Culinary Experience: I Just Like Food | | Join Date: Nov 2007 Location: Salt Lake City
Posts: 766
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Canned soup? Pre-shredded cheese? Pre-cooked brats? Yuck! I would never ever consider making this. It is always fresh ingredients for me. I have never, ever in my life, honest, trust me, cooked up a box of mac and cheese, fried up a package of little smokies in a skillet with a nice nob of butter and dumped them into the mac and cheese, butter and all. Nope, not me, honest, would I lie to you?
mjb.
PS: It is BRATS, not BRAUTS! |
11-11-2009, 04:17 PM
| | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Launceston, Tas, Australia
Posts: 1,516
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KYH...Its not something I've ever seen on a menu (here or overseas), in the store, not ever. I shouldn't knock it because I haven't tried it, I know. I have seen recipes for cheese soup, e.g. an Edam soup, but for some reason it just doesn't appeal, so that's prob why I haven't followed it up.
Cheese soup, to me as uninitiated in it, sounds like a Fondue, which I can take or leave, but of a bowlfull of it - hehe I really can't see it. I'm sure many do and hope they enjoy for many years longer.
Maybe I should bite the bullet and give it a go then I can come back and apologise for my ignorance  or at least return with an informed opinion.
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11-11-2009, 04:44 PM
| | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Jan 2007 Location: UK
Posts: 1,524
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Nope..... don't give it a go.... I'm all for the Aussie 'she'll be right' attitude, DC... but 'she' won't...
Cheese as a soup is unnatural!   |
11-11-2009, 04:50 PM
| | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Launceston, Tas, Australia
Posts: 1,516
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G'day Ish, Owyagoin?
Struth I see you got a handle on Strine
Lol Ishbel, my initial thought exactly on cheese soup
"She" will check out some recipes and "See How She Goes"
Fair Dinkum Mate
Avagoodone
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Last edited by DC Sunshine; 11-11-2009 at 04:56 PM.
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11-11-2009, 04:55 PM
| | Registered User Culinary Experience: I Just Like Food | | Join Date: Nov 2007 Location: Salt Lake City
Posts: 766
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Beer and cheddar soup is a Wisconsin staple. It is really good. Here in Salt Lake we are expecting some nasty weather to come in, just right for hot and hearty soups. Maybe I'll make a beer cheese soup and post the recipe.
mjb. |
11-11-2009, 05:02 PM
| | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Launceston, Tas, Australia
Posts: 1,516
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Just been browsing some recipes for such soups....they generally seem to be a basic chicken/onnion/celery plus maybe bacon base, then bung some cheese in.
I'd appreciate it if you could post, teamfat, if you like it then it would be worth a go.
TIA
BTW...what would "American Cheese" translate as? Is it just a cheddar or....?
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