Grilled Mac N Beer Cheese Sliders With Bacon Beer Recipes

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.

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.

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.