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Cheesy Beer Pasta Recipe

   
 

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     Cheesy Beer Pasta

Category   Entrees - Maindishes
Sub Category   None

Ingredients
Pasta (Not of the spaghetti variety)
Beer/Ale (Flat is Fine!!!)
Cheese (Provolone, Mozzerella, Cheddar)
Garlic Powder
Olive Oil
Oregano to taste
 

Instructions
Cook and drain the pasta as usual. (I like the garden-variety pasta for this. It's more colourful and I like the flavour)
Return the drained pasta to low heat. Mix in desired amount of cheese. I like Moz and Provolone. Even though the Prov is a little hard to work with (it gets clumpy) just keep the heat and keep mixing.
Add approx 1 oz of ale per serving of pasta. Add garlic powder to taste and drizzle a little olive oil. Keep mixing. The ale will help break down the cheese clumps.
Once everything is coated thoroughly, sprinkle a little oregano on top and serve. Remember - not all of the alcohol in the beer cooks out (not there should be enough to worry about).


Originally Submitted
11/1/2009





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