A recipe for Mac and Cheese with a Beer and Sharp Cheddar Bechemel Sauce

My Macaroni and Cheese Recipe

This recipe is relatively easy. Because I use beer instead of heavy cream or milk this is actually a less fattening dish than most other macaroni and cheese dishes. The hops in the beer really accentuates the sharpness of the cheddar in this dish. It doesn't taste as generic and bland as most mac and cheese recipes.

The ingredients you will need for this recipe are one box of cooked and drained elbow marcaroni, at least eight ounces of shredded cheddar, two cloves of garlic minced, one stick of butter, a quarter cup of flour, salt and pepper, and one bottle of beer (lagers and pilsners particularly very hoppy beers work well with this recipe. I would avoid stouts and ales).

In a large pot melt the stick of butter and add the minced garlic and flour. Use a whisk to stire the flour into the butter until it forms a paste (your basic roux). Add the bottle of beer and stir until there are no lumps. The sauce will thicken (if it gets too thick add water or more beer to thin it out). Slowly add the shredded cheddar into the sauce so that it will melt without clumping (leave out enough shredded cheddar to top the macaroni and cheese). Add salt and pepper to taste (I usually like to go heavy on the pepper), then add your cooked macaroni. Top the dish with your remaining cheddar and bake at around 400 until the cheese melts.

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