Grilled Mac N Beer Cheese Sliders With Bacon Beer Recipes

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MACARONI AND CHEESE AND SLIDERS BAR



Macaroni and Cheese and Sliders Bar image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 55m

Yield enough for 12 to 16 mac and cheese and slider servings

Number Of Ingredients 5

1 pound thick-cut peppered bacon
3 yellow onions, halved and sliced
3 tablespoons butter
8 ounces gorgonzola
Cooked sliders and/or macaroni and cheese, for serving

Steps:

  • Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
  • In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
  • Use a fork to crumble the gorgonzola.
  • Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

GRILLED CHEESE SLIDERS



Grilled Cheese Sliders image

Buttery Hawaiian rolls with melted provolone and cheddar cheese.

Provided by Elyse

Yield 6

Number Of Ingredients 5

1 (12 ounce) pkg. King's Hawaiian Rolls
4 Tablespoons mayonnaise
6 slices cheddar cheese
6 slices provolone cheese
2 Tablespoons butter (melted)

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a 9x13-inch baking pan with nonstick cooking spray; set aside.
  • Without pulling the rolls apart, cut them in half and lay them on a clean work surface.
  • Spread 2 Tablespoons of mayonnaise on the inside of each half of the rolls.
  • Place the bottom half of rolls in the the prepared baking dish.
  • Top with sliced cheddar cheese and sliced provolone cheese.
  • Place top half of rolls on top.
  • Brush on melted butter.
  • Cover baking dish with foil and bake for 10 minutes.
  • Remove foil and bake for an additional 10 minutes, or until cheese is melted and rolls are golden brown.
  • Cut rolls apart and serve.

Nutrition Facts : Servingsize 2 serving, Calories 572 kcal, Fat 51 g, SaturatedFat 23 g, Cholesterol 90 mg, Sodium 903 mg, Carbohydrate 8 g, Sugar 2 g, Protein 17 mg

BEER AND BACON MACARONI AND CHEESE



Beer and Bacon Macaroni and Cheese image

We put a creative spin on classic mac and cheese by adding our favorite beer and bacon. Six tests later, we are happy. -Cindy Worth, Lapwai, Idaho

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

2 cups uncooked elbow macaroni
6 bacon strips, chopped
3 garlic cloves, minced
1/4 cup all-purpose flour
1-3/4 cups 2% milk
2/3 cup brown ale or chicken broth
1 cup shredded Parmesan cheese
1 cup shredded extra-sharp cheddar cheese
2 green onions, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Additional green onions

Steps:

  • Preheat oven to 375°. Cook macaroni according to package directions for al dente; drain. , Meanwhile, in a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels. In the same pan, add garlic; cook and stir 30 seconds. Stir in flour until blended; gradually whisk in milk and beer. Bring to a boil, stirring constantly; cook until thickened, 2-3 minutes. Stir in cheeses until blended. Add macaroni, green onions, salt, pepper and half the bacon; stir to combine. Bake, uncovered, until bubbly, 15-20 minutes. Sprinkle with remaining bacon and additional green onions. Serve immediately.

Nutrition Facts : Calories 398 calories, Fat 23g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 767mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.

GRILLED MAC N' BEER CHEESE SLIDERS WITH BACON, BEER &



Grilled Mac N' Beer Cheese Sliders With Bacon, Beer & image

Forget the cellophane-wrapped yellow squares, this grilled cheese uses mac n' cheese for its gooey filling. Not to mention it's topped with a bacon, beer and tomato jam, adding the perfect amount of salty sweetness to this delicious sandwich.

Provided by tankk_girl

Categories     Lunch/Snacks

Time 1h30m

Yield 8 sandwiches

Number Of Ingredients 21

1/2 lb elbow macaroni
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 cup half-and-half or 1/2 cup milk
6 ounces beer
smoked paprika (optional)
2 cups grated white cheddar cheese
2 cups sharp cheddar cheese
salt and pepper, to taste
bacon
1 lb smoked bacon
1 1/2 cups crushed tomatoes
4 garlic cloves, smashed
1/2 cup yellow sweet onion, finely diced
12 ounces beer
2 tablespoons brown sugar
2 teaspoons apple cider vinegar
salt and pepper, to taste
1 baguette
butter, for frying the grilled cheese
10 slices white cheddar cheese, broken in half

Steps:

  • Make the Jam.
  • In a large pan with high walls, cook the bacon, working in batches to avoid overlap. Once all of the bacon has been cooked, allow it to cool and then roughly chop.
  • Pour out all but about 1 tablespoon's worth of drippings from the pan. Heat the pan again and add in the onions. Cook the onions until they have become translucent, about 3-4 minutes. Then, add the garlic and cook for a minute.
  • Pour in the beer and apple cider vinegar and deglaze your pan using a wooden spoon.
  • Add the brown sugar, chopped bacon, crushed tomatoes, salt and pepper and stir well.
  • Place the lid over the pan, cracked so that the steam can vent slightly, and allow the mixture to boil for a minute. Then, reduce the heat to maintain a simmer. Cook until much of the liquid has evaporated and you are left with a thick, chunky jam, about 1 hour.
  • Make the Mac n' Beer Cheese.
  • Cook the macaroni according to the directions on the box.
  • Heat a pot over medium-high and add the butter.
  • When the butter melts entirely, whisk in the flour to create a roux. Cook until it begins to bubble and turns a gold-ish color.
  • Slowly add the milk and beer while whisking the mixture. Then, add the cheeses a little bit at a time, and stir constantly until the mixture is smooth.
  • Turn the heat down to medium and keep stirring for another 5 minutes or so as the mixture thickens up.
  • Add the salt and pepper. You may also choose to add a bit of chipotle chili powder, smoked paprika and/or nutmeg, depending on how you like your macaroni and cheese. I add a pinch of each.
  • Mix in the cooked macaroni.
  • Assemble the Sliders.
  • Slice your baguette to your desired thickness. Butter one side of each slice.
  • Heat a large pan over medium heat.
  • Place a piece of cheese on the unbuttered side of one slice of bread, and scoop a generous amount of Mac n' Beer Cheese on top of the cheese. Place, buttered-side down, into the hot pan. Do this with 3-4 pieces at a time. Place another piece of cheese on top of the Mac n' Beer Cheese.
  • Top each with another slice of bread that has been spread on the unbuttered side with Bacon, Beer and Tomato Jam.
  • Fry until slightly browned and the cheese binding the sandwich has begun to melt. Then carefully flip each slider over to fry the other side. Serve warm.

Nutrition Facts : Calories 1286.7, Fat 64.5, SaturatedFat 32.6, Cholesterol 180.5, Sodium 2577, Carbohydrate 105.6, Fiber 4.3, Sugar 8.4, Protein 65

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