Grilled Mac ’n Cheese Sliders with Bacon, Beer & Tomato Jam
Ingredients
Part 1: Mac ’n Cheese:
1½ cups (375 mL) elbow macaroni
3 tbsp (45 mL) unsalted butter
3 tbsp (45 mL) all purpose flour
½ cup (125 mL) 10% blend (half and half cream)
6 oz (220 g) craft beer (New Scotland Kilted IPA can)
2 cups (500 mL) white sharp cheddar (Dairy Isle) old sharp, grated
smoked paprika, chili powder, nutmeg (optional but totally try it)
salt and pepper to taste
Beer Bacon Jam:
1 pound (500 g) smoked bacon
1½ cups (375 mL) canned crushed tomatoes
½ yellow, sweet onion, diced fine
12 oz (375 g) craft beer (New Scotland Oatmeal Stout Lander)
4 cloves garlic, smashed or minced
2 tbsp (30 mL) brown sugar
2 tsp (10 mL) apple cider vinegar
salt and pepper to taste
Sliders:
1 Baguette (white, long. Store-bought deli or whole wheat)
2 tbsp (30 mL) butter for frying the grilled cheese
10 slices Dairy Isle sharp white cheddar, broken in half
Directions
Cook macaroni according to package directions. Heat pot over medium high, add butter and while it melts, whisk in flour. Cook until bubbly and golden in colour, then slowly add blend. Whisk, don’t stop until smooth. Add cheese, a little at a time while whisking and alternate with beer to make a smooth mixture. Turn to low heat and whisk 5 min. Add salt, pepper, pinch of chili powder, smoked paprika and a tiny pinch nutmeg. Mix in cooked macaroni and set aside.
Beer Jam (Suzanne makes this the day before). In large high-sided pan, cook bacon in batches until crispy; allow to cool. Rough chop. Pour out all fat except for 1 tbsp. Reheat pan, add onions, cook until soft (3-4 min), add garlic, cook 1 minute. Add Oatmeal Stout and apple cider, whisking to deglaze. Add brown sugar, chopped bacon, crushed tomatoes, salt and pepper and stir well. Place lid on (slightly ajar) and boil one minute; reduce heat to keep a simmer until liquid has evaporated and the jam is thick and chunky (about 1 hr).
Assembly: Slice baguette in half, butter each side end. Cut baguette into 4 equal portions.
Heat large fry pan over medium heat. Place a piece of sharp cheddar on one side of bread and then scoop a generous amount of macaroni on top of cheese. Place buttered side down in hot pan (as many as you can fit into pan) until crisp. Take out, top with bacon beer tomato jam. Then fry the other side until crisp until the whole hot cheesy mess is brown and melted. Serve warm with more of the jam if you like, and with a cold craft beer of your choice.