Tangy Creamy Mac and Cheese for two- with labneh and amber ale

For those of us who prefer family holidays spent solo (or duo) snuggled up watching the storms roll in at the beach, I bring you this not made for kids, scaled down serving size, tangy, beery, deliciously creamy, mac (or penne as the case may be) and cheese.

Made with sharp cheddar cheese, labneh (see note below), cream cheese, and beer this mac and cheese is rich and decadently cheesy. Top it all with generously seasoned panko and peppery arugula and, in 30 minutes or less, you have a dish deserving of any holiday or great escape.

notes

Which beer? I used an Amber Ale but any beer with a light hop profile would work. Lagers are my go to beer for cheese sauces even though IPAs are my go to drinking beer. I do not like cooking or baking with IPAs or any boldly hopped  beer, I find the bitter aftertaste unpleasant and off-putting in food. So while Julia Child says to never cook with a wine you wouldn’t drink I tend to skew opposite for baking with beer.

Lab, what? Labneh! Lebneh! Labne!- the brand I get describes it as “Kefir Cheese” which I find both obscure and oblique. This article on Epicurious calls it “ almost cream-cheese-y yogurt”. To me it’s what sour cream used to be, you know, back when it was sour.  I’m lucky enough to have a market just a few blocks from my house that sells it but you can make your own with Greek yogurt.

Tangy Creamy Mac and Cheese for two- with labneh and amber ale

ingredients

• 4-6 ounces of pasta ( I used 4 1/2 ounces of penne and I had more than enough sauce- so personal preference might come in to play here)
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 4 ounces light lager or malty amber ale
• 3 ounces labneh
• 3 ounces cream cheese
• 4 ounces sharp cheddar cheese, shredded
• 1/2 cup panko bread crumbs
• a glug of olives oil
• salt, pepper, garlic powder, mustard powder, paprika to taste

directions

1. boil pasta to al dente following package directions
2. while the pasta boils melt the butter in a 10-12 inch skillet or sauce pan
3. over medium heat add the flour and stir until no dry spots remain, cook for another minute more.
4. add the beer and whisk until smooth and thickened
5. lower the heat to low/medium low and add the labneh and cream cheese, whisking to combine.
6. when the labneh and cream cheese are thoroughly incorporated add the shredded cheese and whisk over low heat until smooth. the sauce will be thick.
7. when the pasta is done drain and toss with the sauce.
8. combine the panko with olive oil and seasonings, turn on the broiler if it’s electric
9. scrape the pasta and sauce into an oven proof container ( I used an 8 ounce oval ramekin but individual ramekins would also work well here ) and top with the bread crumbs
10. broil until the bread crumbs are just golden and the sauces is bubbly around the edges, about 1-4 minutes
11. serve immediately

Tangy Creamy Mac and Cheese for two- with labneh and amber ale

5 from 2 votes

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Course Main Course, Side Dish

Ingredients

  

• 4-6 ounces of pasta I used 4 1/2 ounces of penne and I had more than enough sauce- so personal preference might come in to play here
• 1 tablespoon butter
• 1 tablespoon all purpose flour
• 4 ounces light lager or malty amber ale
• 3 ounces labneh
• 3 ounces cream cheese
• 4 ounces sharp cheddar cheese shredded
• 1/2 cup panko bread crumbs
• a glug of olive oil
• salt pepper, garlic powder, mustard powder, paprika to taste

Instructions

 

• boil pasta to al dente following package directions
• while the pasta boils melt the butter in a 10-12 inch skillet or sauce pan
• over medium heat add the flour and stir until no dry spots remain, cook for another minute more.
• add the beer and whisk until smooth and thickened
• lower the heat to low/medium low and add the labneh and cream cheese, whisking to combine.
• when the labneh and cream cheese are thoroughly incorporated add the shredded cheese and whisk over low heat until smooth. the sauce will be thick.
• when the pasta is done drain and toss with the sauce.
• combine the panko with olive oil and seasonings, turn on the broiler if it’s electric
• scrape the pasta and sauce into an oven proof container ( I used an 8 ounce oval ramekin but individual ramekins would also work well here ) and top with the bread crumbs
• broil until the bread crumbs are just golden and the sauces is bubbly around the edges, about 1-4 minutes
• serve immediately

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