Description
A deliciously creamy macaroni and cheese with a twist of beer.
Ingredients
Scale
- 1 lb elbow macaroni
- 3 tbsp unsalted butter
- 3 tbsp all purpose flour
- 1 cup ale or lager
- 1 1/4 cup whole milk
- 1 tbsp Grey Poupon mustard
- 8 oz extra sharp white cheddar cheese (block)
- 8 oz Monterrey Jack cheese (block)
- 1/2 tsp paprika
- 1 tsp salt (more or less to taste)
Instructions
- Bring a large pot of water to boil and season with salt. Cook pasta according to the box instructions. Drain completely once pasta is cooked.
- While pasta is cooking, make the beer cheese sauce.
- Prepare the ingredients before starting to cook the sauce because this is a fast recipe and you will want to have the ingredients next to you. Measure ingredients and grate the cheese.
- Melt butter over medium heat and whisk in flour until smooth.
- Start pouring in beer while slowly whisking. Let the mixture come to a simmer.
- Whisk in milk, mustard, salt, and paprika.
- Add cheeses a handful at a time while slowly and constantly stirring.
- Once all cheese is melted and smooth, add pasta. Stir until all completely combined. Let it cook on medium-low for just a couple more minutes and take off heat.
Notes
- This recipe is quick, so have all your ingredients prepared before you start cooking.
- For a spicier kick, add some cayenne pepper to the cheese sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 540
- Sugar: 3g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg