2 ½ cups uncooked small pasta (we used orecchiette)
2 tablespoons butter
2 tablespoons flour
8 ounces milk
8 ounces beer (we used an amber beer )
8 ounces freshly grated sharp cheddar cheese
4 ounces gouda, grated
½ cup romano cheese, grated
¼ teaspoon paprika
pinch of black pepper
pinch of nutmeg
½ cup Panko bread crumbs
Instructions
Preheat oven to 375 degrees F. Prepare water for pasta and boil according to directions, cutting 1-2 minutes off of cooking time since pasta will continue to cook in the oven.
Heat a saucepan over medium high heat and add butter. Once melted and sizzling, whisk in flour to create a roux and cook until bubbly and golden in color, about 2 minutes. Add milk and beer into saucepan whisking constantly, then add gouda and cheddar cheeses and stir until melted. Turn heat down to medium and continue to stir, cooking for 5-6 minutes while mixture thickens. It will most likely NOT thicken like regular mac n’ cheese because of the beer, but you want it to thicken a little bit. Stir in pepper, paprika and nutmeg
Add cooked and drained pasta to a casserole dish and pour cheese over top, mixing gently to combine. Top with Panko bread crumbs, some more pepper and sprinkle with romano cheese. Bake for 25-30 minutes, or until bubbly and golden on top.
Remove from oven and let cool for 5 minutes, top with fresh parsley
Originally Submitted
7/25/2012
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