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Apple Beer Mac & Cheese

BT Calgary | posted Tuesday, Apr 12th, 2016

Mac&CheeseCourtesy Chef Nicole Gomes

This easy gourmet macaroni and cheese is a favourite! The sweetness of the apples and addition of the sharp beer really add a new dimension. You can fancy it up even further by adding your morning’s leftover bacon or last night’s roast ham.

Preparation time: 30 minutes
Cooking time: about 30 minutes
Baking time: 45 minutes
Makes 6 to 8 servings


  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 bay leaf
  • 3 cups milk
  • 1/2 cup creme fraiche
  • 1/2 strong IPA beer
  • 2 tbsp Dijon mustard
  • 1 1/2 tsp salt
  • 1/4 tsp freshly grated nutmeg


Pasta Apple Cheese Layer

  • 3 cups mini lamaconi or elbow pasta
  • 1 tbsp unsalted butter
  • 3 cups peeled and grated Golden Delicious apples (about 3 large)
  • 3/4 cup Panko breadcrumbs, toasted
  • 1 tbsp olive oil
  • 2 cups lightly packed shredded Black River Medium Cheddar Cheese
  • 1 cup lightly packed shredded Canadian Muenster cheese
  • 1 cup lightly packed shredded lightly packed shredded Gunn’s Hill Five Brothers cheese
  • 1 cup lightly packed shredded Sylvan Star Canadian Smoked Gouda Cheese
  • 1 cup lightly packed shredded Canadian Raclette Cheese



  1. Preheat oven to 350 F
  2. In a large pot, melt butter on medium-high heat. add flour and bay leaf and whisk until smooth; cook for 2 minutes or until golden brown.
  3. Whisk in milk in a slow steady stream.
  4. Whisk until smooth; bring to boil.
  5. Reduce heat and summer, whisking constantly, until thick enough to coat spoon, about 8 to 12 minutes.
  6. Turn off heat. Whisk in creme fraiche, beer, mustard, salt, and nutmeg.
  7. Remove and discard bay leaf.


Pasta Apple Cheese layer:

  1. In large pot of boiling, salted water, cook pasta 3 minutes under the package directions. Drain and rinse light. Set aside.
  2. Meanwhile, in medium skillet, melt butter on medium heat. Add apples and any accumulated juices; saute until soft, about 2 minutes. In a small bowl, combine breadcrumbs and oil; set aside.
  3. Spread one-half of the pasta in 13X9 – inch glass baking dish. Pour one-half of the sauce, top with one-half each of the Cheddar, Muenster, Five Brothers, Smoked Gouda and Raclette cheeses. Top with one-half of the apples and stir lightly. Repeat with remaining pasta, sauce, cheeses and apples; stir lightly. Springkle evenly with reserved breadcrumb mixture on top.
  4. Place baking dish on a rimmed baking sheet. Bake uncovered until hot, breadcrums are light golden brown and edges are bubbling – about 45 minutes. Let stand for 5 minutes. Enjoy!
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Vegan Mac ‘n’ Cheese

BT Calgary | posted Tuesday, Apr 14th, 2015

Vegan Mac 'N' Cheese

Vegan Mac ‘n’ Cheese

Prep Time: 45 mins
Cook Time: 35 mins
Yield: 6


  • 1/2 tsp. cinnamon
  • 1/2 butternut squash, peeled and chopped
  • 3/4 cup soaked cashews
  • 1 cup milk (almond is my favourite)
  • 3 cloves garlic
  • 1/2 red onion
  • 1 tsp. sea salt
  • 1 tbsp. Fresh lemon juice
  • 7 tbsp. nutritional yeast
  • 2 cups steamed kale
  • pasta of choice
  • 2 tbsp. olive oil
  • pea sprouts as a garnish
  • freshly ground black pepper to taste


1. Soak cashew in warm water for about 1 to 2 hours

2. Preheat oven to 425 F

3. Place butternut squash into pan coated in olive oil. Cook in oven for 35 minutes

4. Cook pasta according to instructions on the package

5. Mix cashews, milk, garlic, onion, lemon juice, salt, nutritional yeast, and butternut squash in a food processor until a smooth thick “cheese” sauce

6. Steam kale for about 30 seconds

7. Combine kale, pasta and “cheese” sauce in a large bowl

8. Share this meal with friends and family


Courtesy National Team Canoeist, Haley Daniels

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