1 1/2 lb ground beef
1 cup freshly grated Parmesean cheese
1 1/2 cup shredded mozzarella
6 ounces Velveeta, cubed
1 1/2 Tbsp + extra dried thyme
1 1/2 Tbsp + extra Old Bay seasoning
2 Tbsp + extra Worcestershire sauce
2 Tbsp + extra yellow mustard
1/2 Tbsp + extra cayenne hot sauce
1/2 Tbsp black pepper
1/2 Tbsp garlic powder
2 cups beef stock
1/2 cup + 3/4 cup + 1/4 cup beer (one 12 oz beer)
3/4 cup evaporated milk
1 Tbsp cornstarch
3 cups elbow macaroni
Brown ground beef, coating well with dried thyme, Old Bay, Worcestershire sauce, yellow mustard and hot sauce while browning. Drain.
Return drained ground beef to skillet. Add beef stock, 1/2 cup beer, 1 1/2 Tbsp dried thyme, 1 1/2 Tbsp Old Bay, 1/2 Tbsp garlic powder, 2 Tbsp Worcestershire sauce, 2 Tbsp yellow mustard, 1/2 Tbsp hot sauce, and 1/2 Tbsp black pepper. Mix well. Bring to a boil over medium heat, reduce heat to medium-low and simmer for 30 minutes or until all liquid is absorbed.
Meanwhile, cook macaroni per manufacturer's directions. Drain.
Heat 3/4 cup beer and evaporated milk in a large saucepan over medium-high heat. Melt cheese (Parmesean, then mozzarella, then Velveeta) into beer in portions, stirring until each portion is melted. After all cheese is incorporated, reduce heat to medium and stir for about 3 minutes. Mix cornstarch in 1/4 cup beer and add to cheese. Mix well for another 2 minutes, then remove from heat and add meat and macaroni. Mix thoroughly.
Yields about 4 quarts.
This recipe last updated: 8 July 2012