Ingredients
Scale
- 12 ounces large macaroni noodles (about 2 cups)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/3 cups whole milk
- 1 cup beer (I used a pale ale)
- 16 ounces shredded cheddar cheese (I used a combination of sharp cheddar and white cheddar)
- 1 tablespoon dijon mustard
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Pepper (to taste)
- 2 tablespoons butter (melted)
- ½ cup Panko breadcrumbs
Instructions
- Preheat oven to 375 degrees F.
- Cook macaroni noodles according to package to al dente.
- Meanwhile, heat butter in a saucepan over medium-high heat.
- Add flour and stir to combine, and cook for one minute, letting bubbles form.
- Very very slowly, add the milk, whisking constantly to incorporate it with the butter/flour mixture. This should take a couple of minutes.
- Add beer in just as slowly as you added the milk, stirring constantly.
- Add in dijon, paprika, garlic powder, salt, and pepper, and stir to combine.
- Add in cheese and stir until melted.
- Combine macaroni noodles and cheese sauce and stir well to combine.
- Pour into a greased 9×13” baking dish.
- In a small bowl, mix together butter and Panko bread crumbs, and then sprinkle over macaroni and cheese.
- Bake in preheated oven for 20-25 minutes, until macaroni is bubbling and breadcrumbs are slightly golden brown.
- Serve and enjoy!
- Category: Main