Beer Macaroni and Cheese with Tomato Jam and Caramelized Onions
This restaurant-worthy mac and cheese, enhanced with brown ale, tomato jam, caramelized onions, and microgreens, has a long ingredient list but is worth the effort.
Servings: 4 servings
Ingredients
Tomato and Caramelized Onion Jam
- 7-8 roma tomatoes
- 2 quarts boiling water
- 1 quart ice water
- 1 tablespoon unsalted butter
- 2 medium onion sliced
- ½ teaspoon salt
- ½ cup white sugar
- ¼ cup brown sugar
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
Caramelized Onions
- 1 onion cut into thin slices
- 1 tablespoon butter or olive oil
- ½ teaspoon salt
Beer Macaroni and Cheese
- 16 ounces cavatappi pasta
- 4 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 12 ounces brown ale (I used Newcastle)
- 2 ounces cream cheese
- 8 ounces white sharp cheddar grated
- handful microgreens to garnish
- salt and black pepper to taste
Instructions
Make the Tomato and Caramelized Onion Jam
- **This can be done several days in advance.**
- Bring 2 quarts of water to a rolling boil in a large stock pot.
- Have 1 quart of ice water waiting nearby. Gently lower the tomatoes into the boiling water. Let boil for 1-2 minutes. Remove with a slotted spoon or spider colander and place immediately in the ice water bath.
- Peel the tomatoes. Core and deseed, and cut into smaller chunks and set aside. Discard the skin, core, and seeds.
- If you have an enamel dutch oven, this is a great use for it. If not, a heavy bottomed stainless steel pan will work. Place the butter in it and heat over medium high heat.
- Once the butter is melted, add the onions and stir to coat. Sprinkle with ½ teaspoon of salt and let the caramelization begin.
- Stir after 5 minutes and add 2 tablespoons of water and use a wooden spoon to scrape burnt bits from the bottom of the pan. Let cook 5 more minutes and repeat.
- After 15 minutes of caramelization, add in the sugars, tomatoes, lemon juice, vinegar, and salt. Stir together and bring to a boil.
- After a brief boil, turn the heat to low and let simmer for 2 hours. Stir occasionally and break up larger pieces as it cooks down.
- Once the mixture is a jam-like consistency, remove from heat. Use a potato masher to further break down any large chunks.
- After the jam has cooled down, transfer to an airtight jar. Store in the fridge for up to two weeks.
Make the Caramelized Onions
- **This can be done several days in advance.**
- Heat the tablespoon of butter or olive oil in a large saute pan over medium heat.
- Once hot, add in the onions and salt. Stir to coat.
- Let caramelize for 15 minutes, stirring occasionally. Remove from heat and set aside, or put in an airtight container in the fridge until ready to use.
Make the Mac and Cheese
- Bring a large pot of water to a boil for the pasta.
- Cook pasta according to package directions. Drain and set aside.
- Melt the butter in a medium sized saucepan over medium heat.
- Once melted, stir in flour to make a paste and cook for 3 minutes. Slowly drizzle in beer, whisking constantly.
- Cook for 5 minutes, stirring frequently to make sure mixture thickens.
- Add cream cheese and stir til it melts. Use the stirring spoon to break it into smaller chunks for quicker melting.
- Slowly add in cheddar and stir until it melts, about 5 minutes. Remove from heat and pour into the drained pasta noodles. Stir to combine and salt to taste.
Assembly
- Divide the macaroni and cheese into bowls.
- Spoon a tablespoon or so of jam into each bowl.
- Top with caramelized onions to your preference (I like the amount I can grab with three fingers and drop on top).
- Garnish with microgreens, salt, and pepper as desired.
Notes
If you want everything to be ready at the same time, start the mac and cheese and caramelized onions about 30 minutes before the jam will be done.