Beer macaroni & cheese. I only had Leffe blond in the fridge. I’d pick a stronger beer next time, although I was surprised and pleased at how prominent the beery flavor was. So delicious with cheese. This was a typical roux base, add cheese, add noodles, then bake recipe. I actually thought it was better as a stovetop recipe with the cheese sauce and noodles, not baked, but I guess since I’m from the Stouffer’s persuasion of the mac & cheese spectrum, it makes sense.
For some reason, spareribs is a really popular dish here. I have no idea why. Potatoes, I can understand. Pancakes, a little less so, but it’s still fine. Spareribs? Especially all you can eat spare ribs? I don’t know, but I think this concept would do extremely well in the U.S. Anyway, I picked some up from Albert Heijn and popped them in the oven. Yum.