Beer Mac and Cheese
Upgrade your fall menu with this delicious Beer Mac and Cheese. A rich, hoppy beer cheese sauce tossed with perfectly cooked pasta and topped with cracker crumbs makes the best side dish.
Servings 12 servings
Ingredients
- 16 ounces short cut pasta
- 4 Tablespoons butter
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup beer
- 2 1/4 cups whole milk
- 1/2 pound provolone, shredded
- 3/4 pound sharp cheddar cheese, shredded
- 1 sleeve Ritz crackers, crushed
- 1/4 teaspoon smoked paprika
Instructions
- Preheat oven to 425 degrees F. Bring a large pot of water to a boil. Salt water and cook pasta 1 minute less than package directions.
- Meanwhile, make the cheese sauce. Heat a large saucepan over medium heat. Once hot, add butter and allow to melt. Whisk in flour, salt and pepper and cook for one minute. Add beer and whisk in well. Continue cooking, while whisking, until slightly thickened. Add half the milk and whisk until smooth. Cook until thickened. Add remaining milk and repeat process until it coats the back of a spoon. Remove from heat and stir in cheese.
- Add pasta to a 13x9 pan. Pour cheese sauce over the pasta and stir until coated. In a small bowl, mix together the cracker crumbs and smoked paprika. Sprinkle over the pasta. Bake for 15 minutes.