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Here in Omaha, we have a place called Spaghetti Works. This Beer Cheese Pasta Sauce is a copycat of their beloved recipe.
Creamy beer cheese pasta sauce over Cavatappi noodles, topped with bacon crumbles. So rich and comforting.
There is a restaurant here in Omaha, that is one of those classic restaurants, that seems like it’s been here forever. It’s called Spaghetti Works, and it’s always a treat to go to. We actually have two different locations, one in Ralston and one in our historic Old Market downtown, pictured here in this photo by Doug French.
Spaghetti Works also has a location in Des Moines, Iowa. It’s home to the bottomless bowl of pasta. Seriously, you can just keep ordering flavor after flavor, change up what kind of noodles, until you can barely wobble out of there. Aside from the pasta though, my favorite thing is their huge salad bar.
It’s an economical place, and great for family dining. We used to always go there in our early years, with some friends, Todd and Traci. Todd always got their Beer Cheese Sauce.
When I made those Homemade Italian Meatballs, that I shared with you last week, this sauce came to mind. Not only did I think they would be amazing on pasta, but they would make a great appetizer smothered in this beer cheese sauce.
Boy was I right!! They would be perfect to have a crock pot full of Italian meatballs and this beer cheese sauce. Little toothpicks, and you’re set!
Ingredients in Beer Cheese Pasta Sauce:
Half & Half
Beer
Cheez Whiz
Beef Broth
Butter
Flour
Okay — I know, I know. Cheez Whiz — some of you will say gross. But it was in every single recipe I found that claimed to taste like Spaghetti Works Beer Cheese Pasta Sauce. I decided to give it a go, and guess what? It tasted just right!
I used a light beer, because as much as I enjoy an ice cold beer, beer flavored foods are not always my favorite. If you would prefer a more intense beer flavor, use a darker beer. The recipe I mimicked called for whole milk, but I always buy skim, so I went full fat and used half & half. When it comes to cheese — why not?
Everyone suggested serving with crumbled bacon. I never remember that being a “thing” at Spaghetti Works, but I tried it both ways and I definitely preferred it with bacon. I will say that this beer cheese sauce is pretty mellow. There aren’t any spices whatsoever. We also topped with with red pepper flakes to give it some umph.
^Love it? Pin it!^
What would you add? Or maybe you’d like to keep it nice and mellow and cheesy, just like it is?
Like all of my recipes, I hope you enjoy this one!
This Beer Cheese Pasta Sauce is a mellow cheese sauce served over pasta. It's a copycat recipe from Spaghetti Works. Delicious topped with bacon!
Prep Time5 minutesmins
Cook Time6 minutesmins
Total Time11 minutesmins
Cuisine: American/Italian
Keyword: Beer Cheese, Copycat, pasta, recipe, Sauce, Spaghetti Works
Servings: 6
Calories: 450kcal
Author: Michaela Kenkel
Ingredients
12ounces1 1/2 cups Half & Half
1 12ouncejar Cheez Whiz
1 12ouncelight beerpour it a little ahead so it's a bit flat
12ounces1 1/2 cups broth
6Tablespoonsbutter
6Tablespoonsflour
1poundpackage pastaprepared
Bacon for toppingif desired
Instructions
In a small pan, melt butter for about 2 minutes. Don't let it brown. Add in flour to form a roux.
In a medium sized sauce pan, over medium heat, heat half & half, Cheez Whiz, beer and beef broth, stirring constantly. When sauce reaches approximately 140 degrees F. add the roux. Continue cooking, stirring constantly until sauce reaches 160 degrees F. Don't let it come to a boil, you don't want it to curdle.
Serve immediately over prepared pasta, topped with bacon if desired.
Notes
Also delicious as an appetizer served with my Italian Meatballs.
Adapted from a recipe found on Youtube/Big Red Recipes
Beer cheese dip is typically made by heating beer with ingredients like garlic, mustard, and Worcestershire sauce in a saucepan until the beer reduces, mixing in cheese and milk, and continuing to cook until the cheese is melted. The resulting mixture is a cheesy spread that can be served warm or cool.
Using beer in spaghetti sauce can add depth of flavor, and in most cases, it won't spoil the sauce if done correctly. However, there are a few considerations to keep in mind: Alcohol Evaporation:During the cooking process, the alcohol content in beer will evaporate, leaving behind the flavors.
To this, enough beer is added to provide flavor and texture, as well as garlic, and a variety of spices including dry mustard, horseradish, jalapeño peppers, and cayenne pepper. Most varieties come in "mild" and "hot" versions, but all tend to have a strong garlic flavor.
I recommend a lager or an amber ale, but if you prefer a hoppier flavor, you could also opt for an IPA. The cheese: When it comes to cheese, I love extra-sharp cheddar here, but you could also try a milder cheddar if you like.
It's as simple as this: Beer and cheese are the two main ingredients of this crowd-pleasing dip. Start by making a roux with melted butter and flour, then whisk in beer (preferably a lager or IPA, but any variety will work) and milk.
Red pepper flakes, dehydrated or fresh garlic, dried oregano, parsley, or basil, or an Italian seasoning blend are all good options. Dried herbs and spices should be added at the beginning of the cook time so that they have time to bloom.
Add brown sugar to your tomato sauce to make the overall flavor even richer. Whether it's white or brown sugar, adding just a tablespoon of it to tomato sauce will make the flavor really pop.
Great tomato flavor is all about balancing acidity and sweetness. Too much of either can leave you with asauce that tastes one-dimensional. Many sources recommend adding a pinch of baking soda to a sauce that's overly tart, which raises the pH and makes it less acidic.
8 Best Cheeses for Melting in Pastas, Paninis, Omelets, Casseroles, and More
Fontina. Fontina can be buttery and a bit fruity; Fontina Val d'Aosta, from Italy's Aosta Valley, is firmer, more pungent, and nuttier (and always made of raw milk). ...
Return pasta to pot and place over low heat. Stir in butter until melted. Stir in milk and cheese until melted and smooth. Season with garlic powder and pepper and serve.
Cheese and dairy give sauces creaminess while butter and oil give them richness. You also don't need to use a lot — these are just for finishing and rounding out the flavors in a sauce. Whole Milk or Heavy Cream: Add a splash and let the sauce simmer for a few minutes to thicken.
Beer cheese is a form of cold pack cheese, sometimes called crock cheese or club cheese. It's usually made from processed cheese or a blend of cheddar and other cheeses along with spices such as cayenne pepper, mustard powder, and garlic.
While the beer heating up, combine 1 tablespoon of cornstarch and 1 tablespoon of warm water in a small bowl. Add the cornstarch slurry to the boiling beer, whisking constantly to fully incorporate it. Bring the beer back up to a boil, at which point the cornstarch slurry will slightly thicken the beer.
But beer cheese? It's a Kentucky thing. Nearly every brewery and brewpub menu around Louisville has an iteration of the mouth-watering appetizer: most traditionally a combination of cheddar cheese, beer, cayenne pepper, paprika and some garlic.
Primarily crafted from milk, butter, and melted cheddar, plus a bit of beer, the dip might lead some to wonder if it includes enough alcohol to feel a booze-induced impact. Rest assured, while beer cheese does contain alcohol, it's typically not enough to give anyone a buzz.
Flattened beer imparts flavor and helps provide a smooth texture, giving the mixture its name. It's usually orange, either from the color of the original cheeses or by adding annatto coloring, which is what gives orange cheeses their signature hue.
The boozy difference gives them their distinct character, texture, and flavor profile. As one can easily guess, beer cheese is made by combining soft, spreadable cheese with some kind of beer.
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