Beer Mac and Cheese

Adding beer to mac and cheese presents a full-bodied flavor, to go along with the ooey-gooey cheesiness. The breadcrumbs provide a delicious crunchy texture, making this mac and cheese a real crowd pleaser.

Recipe Stats

Total Time: 45-50 minutes

Prep Time: 10 minutes

Cook Time: 35-40 minutes

Servings: 6

• 2 1/2 cups uncooked whole wheat elbow noodles
• 2 tbs butter
• 2 tbs flour
• 8 oz milk
• 8 oz amber beer
• 8 oz freshly grated cheddar cheese
• 4 oz freshly grated parmesan cheese
• 1/4 teaspoon smoked paprika
• pinch of nutmeg
• black pepper, to taste
• 1/2 cup panko (Japanese) bread crumbs
• 10 large basil leaves, chopped for garnish

1. Preheat oven to 375 degrees.
2. Boil pasta, according to package directions. Subtract about 2 minutes from cook time as pasta will continue to cook in oven.
3. In a medium saucepan over medium heat, melt butter.
4. Whisk in flour to make a roux; cook until bubbly and golden in color (about 2 minutes).
5. Add milk and beer into saucepan, whisking constantly until well blended; add cheeses and stir until melted.
6. Turn heat down to medium and continue to stir, cooking for 5-6 minutes while mixture thickens.
7. Stir in pepper, paprika and nutmeg.
8. Drain noodles once they have finished cooking; transfer to a casserole dish.
9. Pour cheese mixture over top of noodles, folding gently to combine.
10. Top with panko bread crumbs.
11. Bake for 25-30 minutes, until golden and bubbly.
12. Remove from oven and let cool for 5 minutes; garnish with fresh basil.

What do you think Gamedayrs?