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Beer cheese mac and cheese

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Ingredients

  • 4 tablespoon (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cup milk
  • 2 cup miller beer
  • 3 cup shredded sharp cheddar cheese
  • 1 cup softened cream cheese
  • 4 ounce crustless country-style bread
  • 2 tablespoon unsalted butter, melted
  • 1 pound cavatappi pasta, cooked until al dente and drained

Preparation

Baking Directions:

Preheat oven to 375 degrees F.

Butter a large rectangular baking dish.

Fill a stock pot with water and one can Miller beer.

Bring to a boil over high heat and prepare pasta as directed.

In a saucepan over medium heat, melt the 4 tablespoons butter.

Add the flour and cook, stirring frequently, about 3 minutes.

Whisk in the milk and beer and cook, stirring frequently, until thickened, about 5 minutes.

Add 1 1/2 cups of each cheese and stir until melted.

Season with salt, black pepper and cayenne.

Tear the bread into crumbs.

In a small bowl, stir together the bread crumbs and the 2 tablespoons melted butter and season with salt.

In a large bowl, combine the pasta and the cheese sauce, then pour into the prepared baking dish.

Top with the remaining cheeses and the buttered bread crumbs.

Bake until the cheeses are golden and bubbly, about 40 minutes.

If the top becomes too dark, cover with aluminum foil.

Let stand for 10 minutes before serving.

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