Texas Chainsaw Cheese Massacre



  • 4 cups uncooked shell and elbow macaroni mixed
  • 2 tbsp butter, 5 cups shredded medium cheddar cheese
  • 4 oz Haystack Mountain Rosemary goat cheese
  • 4 eggs
  • ½ cup whole milk
  • ½ cup Left Hand Chainsaw Ale
  • 2 tsp minced garlic
  • 2 sprigs of fresh rosemary
  • plain bread crumbs


Preheat oven to 350 degrees F. Grease an 8x12 baking dish. Cook macaroni in boiling water, following package directions. Drain well, return noodles to pot. Add butter and stir until melted. Add 4 cups shredded cheddar cheese and 4 oz of the goat cheese. Chop rosemary. In medium bowl whisk eggs, milk, garlic, beer and 1 sprig of rosemary; add the milk mixture to the macaroni. Stir until well combined, Spoon mixture into greased pan. Sprinkle the remaining 1 cup cheddar cheese on top. Then finish off with a sprinkling of the rest of the rosemary and bread crumbs on top. Bake uncovered for 30 minutes, or until cheese has melted and browned. Makes 8-12 servings