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Onion Jam Mac and Cheese {with Rosemary}

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Onion Jam Mac and Cheese {with Rosemary}

Ooey gooey macaroni and cheese with sharp cheddar and Gruyère cheese layered with our award winning Triple Ale Onion Jam.  A touch of fresh rosemary is added to the dish and it's topped with classic bread crumbs and baked until bubbly.   This macaroni and cheese is the ultimate cold weather comfort food and reminds me of French onion soup but in macaroni and cheese form.  This is just too good, it's dangerous.  Don't skimp on the Gruyère cheese that is added to the recipe, the Gruyère gives it that cheesey melty goodness (Gruyère is the cheese that is served on top French onion soup).  A perk about this recipe is that you don't have to slow cook and caramelize your own onions, as we do it for you in our Triple Ale Onion Jam.

Onion Jam Mac and Cheese with Rosemary Recipe


8 Oz (2 1/4 cups) grated Gruyère Cheese (1 pacakge of aged Gruyère - I used Alpenhaus of Switzerland and grated it myself)

4 Cups of Cabot Mac & Cheese Shredded Cheese (it's a combination of alpine cheddar and sharp cheddar)  You can also use just shredded sharp cheddar.

1 lb Large Elbow Pasta

1.5 cups Whole Milk

2 Cups Half and Half

1/4 tsp Paprika

1 Tbs rosemary (fresh and finely chopped) + a little bit for garnish

1/2 cup salted butter

1/2 cup all purpose flour

1/4 cup breadcrumbs

Good Pinch Salt and Pepper

1 Jar Wozz! Triple Ale Onion Jam Spread


1. Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13").  Set aside. 
(I actually used a 2 quart baking dish but I filled it very full and had a little left over, so a 3 quart will work just fine.)

2. Bring a large pot of salted water to a boil.  

3. Grate cheeses and toss together to mix, then divide cheese into three piles or separate bowls.  Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.  (You are going to construct your macaroni and cheese in layers.)

4. Start by making a roux by melting the butter in a large saucepan over MEDIUM heat and sprinkle in flour. Whisk to combine.  The mixture will look like very wet sand. Cook for approximately 1 minute, whisking often.  Slowly pour in the milk and half and half, one cup at a time, while whisking constantly, (too much liquid too quickly results in lumps) Continue to whisk until until smooth.  Slowly pour in the remaining milk and half and half, while whisking constantly until combined and smooth.

5. Continue to heat over MED heat to allow the sauce to thicken, whisking very often to ensure no lumps and the sauce doesn’t catch on the bottom of the pan and burn.

6. Continue until thickened to a very thick consistency, 3-5 minutes.  It should almost be the consistency of a semi thinned out condensed soup.

7. Remove from the heat and stir in paprika, salt and pepper and now add your 3 cups of cheese from your first pile of cheese, but start with half the cheese (1 1/2 cups), stirring to melt and combine.  Then stir in the remaining 1 1/2 cups of cheese and stir until completely melted and smooth.  You can put it back on really low heat if it starts to get too thick but just don't overcook the cheese (if it gets too hot and boils it will get grainy and you want to keep it smooth).

8. Once the water is boiling, add dried pasta and cook 2 minutes less than the package directs for al dente.  Drain the pasta in colander.

9. Combine the pasta, chopped rosemary and the warm cheese sauce in saucepan, stirring to fully combine the three.  Pour half of the pasta mixture into the prepared baking dish. Top with half a jar of Wozz! Triple Ale Onion Jam followed by 1 1/2 cups of grated cheeses.

10. Repeat the layering. Add the remaining pasta mixture. The other 1/2 of Wozz! Triple Ale Onion and finish with the remaining 1 1/2 cups of cheese.

11. Sprinkle with the 1/4 cup of bread crumbs, a little extra rosemary and bake for 15 minutes, until cheesy is bubbly and lightly golden brown. (you may need to give a quick flash under the broiler until golden brown on top.)





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