Description
A rich and creamy beer cheese macaroni dish that combines sharp cheddar and Monterrey Jack cheeses for a delightful comfort food experience.
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 can be made with different types of cheese according to your taste.
- Adjust the amount of salt as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup